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This Pain au tomate is a bread shaped like a tomato with sun-dried tomato with pesto and cheese inside. Sweet yet cheesy! I think this would make a good appetizer at a party! 🥳🍅
World’s best pastry chef Dominique Ansel’s establishments are a dessert lover’s sweet dream come true. Besides stocking more conventional baked goods such as cakes, croissants, and eclairs, what really draws the crowds are his whimsical, creative creations. Think Zero Gravity Chiffon Cake(a cake inside a floating helium balloon), Cookie Shot and Cronuts.
The Frozen S’more looks simple enough, but bite into it and be pleasantly surprised by smooth vanilla ice cream encased in a rich salted chocolate and nut coating hiding under that charred cloud of honey marshmallow.
Taste: 4/5
The Cookie 🍪 is the cup.
I know right. #DFDTokyo
At Dominique Ansel Bakery Omotesando.
The Frozen S’more is a Tahitian vanilla ice cream covered with chocolate feuilletine flakes and then enrobed in a 100% honey marshmallow.
So as you bite beyond the melted marshmallow, there is chewy ice cream within. What sorcery.
But how much sweetness in that cube. I took two bites and couldn’t handle the sugariness.
http://danielfooddiary.com/2016/04/09/dominiqueanseltokyo/
#DFDTokyo
Finally, after two years since its launch, we come face-to-face with this famed pastry creation. Despite being in NYC when the Cronut first launched, we decided against four hours of queuing in winter.
The crisp exterior of the pastry is exquisite, its hard work and effort paying off in the crunch, with a center of rich but light chocolate cream that proved itself dauntingly sweet – definitely only if you've got a sweet tooth.
A little less cream might have eased its sweetness. We much preferred Dominique's Kouign Amann [¥550] – perfect for brunch!
Two years after its launch, the famed [crossiant donut] Cronut is still making waves – prior reservations are accepted two weeks in advance at its NYC outlet if you don't want to queue. Thankfully, its Tokyo arm is void of queues and crowds – a weekday 11am visit proved rightly so.
So here we are, face to face with this trademarked pastry at long last. First proofed, then fried in grapeseed oil, Thr Cronut is then rolled in sugar, filled with cream [this flavor changes each month], and topped with glaze.
Are you ready for the verdict? #GourmetAdventuresInTokyo
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