Chapter 17 of 17 from Dominique Ansel

Thinking Creatively About Pastry

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Chef Dominique concludes his MasterClass by showcasing some of his most inventive creations from Dominique Ansel Bakery and leaves students with parting words of encouragement and inspiration.

Topics include: Thinking Creatively About Pastry

Chef Dominique concludes his MasterClass by showcasing some of his most inventive creations from Dominique Ansel Bakery and leaves students with parting words of encouragement and inspiration.

Topics include: Thinking Creatively About Pastry

Dominique Ansel

Dominique Ansel Teaches French Pastry Fundamentals

James Beard Award-winning pastry chef Dominique Ansel teaches his essential techniques for making delicious pastries and desserts in his first-ever online class.

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The Art of French Pastry

Celebrated for his innovative twists on classic desserts, Cronut® creator and James Beard Award-winner Dominique Ansel has been called the “World’s Best Pastry Chef.” In his MasterClass, Dominique teaches his essential techniques for perfect pastries. Learn his precise methods, add classic recipes to your repertoire, and explore texture and flavor inspirations to delight friends and family with your own decadent desserts.

James Beard Award winner Dominique Ansel teaches essential pastry-making techniques, from dough and fillings to stunning presentation and decor.

A downloadable cookbook accompanies the class with lesson recaps, recipes, and supplemental materials.

Upload videos to get feedback from the class. Dominique will also critique select student work.

Reviews

4.7
Students give MasterClass an average rating of 4.7 out of 5 stars.

Loved this class! It was very helpful and I learned so much about French pastries. I can't wait to try those recipes!

I love the chef, its so passionate for what he does. love the class!!!!

Lesson 16 has no PDF, but Dominique is utterly delightful

I really enjoyed this class. Chef Ansel was very detailed and provides instructions on recipe's that work for both beginners and more experienced bakers. I actually learned a lot from him and am looking forward to utilizing what he taught me.

Comments

Terry M.

Congratulations on your pastry creations! I wonder if I could put apple in madelines.

Christopher L.

I really enjoyed this MasterClass Chef Dominique. This class has brought me right out into my comfort zone and has lightened up all the memories I’ve had with desert and pastry and sharing them with family and friends. You have encouraged me to work harder and try new things. Thank you for this MasterClass and I hope you do another MasterClass soon.

Joseph H.

Really enjoyed learning from Chef Dominique and hope he does another class, soon. It would be very helpful if the cooking classes overall, would include information for doing these recipes at higher altitudes. Thank you Chef Ansel and MasterClass, I have yet to be disappointed and this is a great opportunity to learn from some of the very best in the culinary world.

Polly D.

Thank you Chef Dominique for sharing some of his skills, creative ideas and experiences. I have learned a great deal about baking throughout his classes.

Axel

The technique and temperature are everything. Also, only by repetition will you master certain pastry recipes. I loved how Dominique Ansel explained the "why" of things and how creativity and detail are just as important as ingredients.

Sally T.

I had no idea there was this level of creativity in pastry. Clearly need to get back to New York some day. As an instructor, Chef Ansel is simply the best. His instructions are clear, he points out potential pitfalls, he doesn't sugar-coat the difficulty of some of the recipes or techniques. Most importantly he calmly explains, demonstrates and presents pastries with a passion for what he does. Bravo Chef. I didn't know who you were when this course started, but I'm now a big fan.

Betsy S.

Chef Dominique is great. I hope he does more lessons. MasterClass needs to add more cooking and baking classes.

Paula T.

I've loved this course. I've tried some of the recipes. It wasn't so easy like Chef Dominique's shows. For him, everything is so easy. But I won't give up and I'll try to be creative at some point. This is my favorite kind of cooking so I'd like to have more lessons. Can you please make more?!

Debbie

I was so inspired by this course! The techniques that he presents are far beyond my skill set, but Dominique has a way of making you want to get busy baking pastry, and growing as a chef. Thanks so much for this course. I absolutely loved it!

A fellow student

This series was impeccably done with expertise and ease. I found the chef so comfortable, inspiring and playfully loving of his art and connection to the gifts he creates for his guests. I especially enjoyed that he saw guests rather than customers before him.

Transcript

Being creative for me in pastry is everything. It's not only doing what you feel like doing. It's not only being crazy and doing things that other people don't do. Being creative is also connecting with people by showing them you can take those memories that they have as a child, you can't take those emotions and transcribe into something new, something special, something unique. So I think when you are baking you should be thinking of the people you're going to serve the food to. The people that you love, the people you want to impress, the people you want to please with your food are what's the most important for me. Connect with the people that you're serving the food with. For me, what makes pastry unforgettable is the emotion that goes in the food. And that's why I want to create new pastry, I always try to take this in consideration. So I wanted to show you also some of my favorite creations. The first one would be the frozen smores. The frozen smores was inspired by American nostalgia. Essentially, I've learned about camp fire and how American kids were roasting marshmallows. And I wanted to create something that was inspired by this. So I created the frozen smores with vanilla ice cream inside, a nice little chocolate wafer, the marshmallow on the outside is still cold, straight from the freezer. But as soon as you torch it-- there's no sugar in the recipe. So the honey inside the marshmallow carmelizes. This is made to order only. You cannot take it home. It smells so good. It smells like camp fire. And when you bite inside, you have this contrast of flavor. It's crunchy. It's chewy. It's cold. It's one of the best sellers here in New York. I'm also really, really proud because I brought this to Japan and it went viral. Japanese people love it. They didn't know anything about smores just a few years ago. And now it's our best seller there. My hot chocolate is a little special. It's not like classical hot chocolate. It has a marshmallow inside. I was inspired by the blossoming, actually by the [INAUDIBLE] tea in China. And I always was fascinated by how it was blooming inside the hot water. I wanted to recreate something similar that takes movement into food. So I have the hot chocolate that is made with dark chocolate. So it's really, really hot. It's not too heavy. You can actually see it's quite liquid. So it's easy to drink. This is how we serve our hot chocolate at the bakery. We have our little cup with the marshmallow. We drop it on top of the hot chocolate. And you have to wait for it for a few seconds. And it opens up just like a flower. So the idea for this was from Japan, actually for the cherry blossom. I always found it beautiful to see those flower opening and people waiting for it for hanami in Japan. And I want to come up with a fun idea to present a marshmallow in the hot chocolate. So we started this in Japan. We created it for Tokyo and then we brought it back to New York. Those creations are ma...