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Dominique Ansel Bakery
United States
Приєднався 29 жов 2018
Dominique Ansel X Grands Moulins de Paris pastry flour is now available nationwide
As a chef, sourcing the very best ingredients for our pastries can make all the difference. So I’m excited to work with Grands Moulins de Paris to bring you our new Pastry Flour, premium-grade flour made from 100% French wheat without any preservatives, available for home bakers for the very first time. Pastry flour typically has a lower gluten content and is milled to a finer texture than a standard AP flour, so it’s ideal for baking things that require a lighter and airier consistency - think: fluffy sponges, chiffon cakes, crêpes, pancakes, and more (yep, we use this flour for many of our own pastries in our kitchens too).
For over 100 years, Grands Moulins de Paris has provided its flours only to professional chefs and restaurants around the world, and now you’ll be able to bake with this special flour at home too. I can’t wait to see what you create!
Now available at the Bakery & Workshop locations here in NYC, shipping at www.DominiqueAnselOnline.com, and Amazon: tinyurl.com/2cu5vs39
Happy baking!
For over 100 years, Grands Moulins de Paris has provided its flours only to professional chefs and restaurants around the world, and now you’ll be able to bake with this special flour at home too. I can’t wait to see what you create!
Now available at the Bakery & Workshop locations here in NYC, shipping at www.DominiqueAnselOnline.com, and Amazon: tinyurl.com/2cu5vs39
Happy baking!
Переглядів: 508
Відео
A French Classic: Cannelé de Bordeaux
Переглядів 2,7 тис.Рік тому
A French classic, the Cannelé de Bordeaux, with a tender flan-like vanilla custard center with a hint of dark rum, surrounded by a caramelized crust on the outside. Beautiful. Available daily at our Bakery & Workshop locations in NYC, at Dominique Ansel Las Vegas, and shipping nationwide at DominiqueAnselOnline.com.
Our Brown Sugar DKA (Dominique’s Kouign Amann)
Переглядів 2,6 тис.Рік тому
Our signature Brown Sugar DKA (Dominique’s Kouign Amann), a brown sugar version of our best-selling DKA pastry. Served exclusively at Dominique Ansel Workshop in Flatiron NYC, and now shipping nationwide at DominiqueAnselOnline.com too.
Our favorite treats are now SHIPPABLE to you!
Переглядів 6 тис.2 роки тому
Our favorite treats are now SHIPPABLE to you!
How to Temper Chocolate, with Chef Dominique Ansel
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How to Temper Chocolate, with Chef Dominique Ansel
How to make a quenelle, with Chef Dominique Ansel
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How to make a quenelle, with Chef Dominique Ansel
The Keys to a Perfect Croissant, with Chef Dominique Ansel - Part 3: The Levain
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The Keys to a Perfect Croissant, with Chef Dominique Ansel - Part 3: The Levain
The Keys to a Perfect Croissant, with Chef Dominique Ansel - Part 1: The Flour
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The Keys to a Perfect Croissant, with Chef Dominique Ansel - Part 1: The Flour
What Celian Eats: Jason Wu's Homemade Dumplings
Переглядів 3,5 тис.2 роки тому
What Celian Eats: Jason Wu's Homemade Dumplings
What Celian Eats: Steamed Pork Patty with Salted Fish with Nom Wah Tea Parlor's Wilson Tang
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What Celian Eats: Steamed Pork Patty with Salted Fish with Nom Wah Tea Parlor's Wilson Tang
What Celian Eats: Chef Claire Saffitz's Sweet Noodle Kugel
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What Celian Eats: Chef Claire Saffitz's Sweet Noodle Kugel
What Celian Eats: Submarine Eggs with Chef Daniel Boulud
Переглядів 6 тис.3 роки тому
What Celian Eats: Submarine Eggs with Chef Daniel Boulud
What Celian Eats: Pork Blood Cake with 886 Chef Eric Sze
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What Celian Eats: Pork Blood Cake with 886 Chef Eric Sze
Chef Dominique’s Favorite Pastries Shipped to Your Door
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Chef Dominique’s Favorite Pastries Shipped to Your Door
Dominique Ansel Bakery Treats Shipping Nationwide!
Переглядів 5 тис.3 роки тому
Dominique Ansel Bakery Treats Shipping Nationwide!
Pâte à Choux by Chef Dominique Ansel
Переглядів 120 тис.4 роки тому
Pâte à Choux by Chef Dominique Ansel
Chocolate Chunk Cookies by Chef Dominique Ansel
Переглядів 95 тис.4 роки тому
Chocolate Chunk Cookies by Chef Dominique Ansel
Classic French Flan (Pastry Cream + Vanilla Sablé) - by Chef Dominique Ansel
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Classic French Flan (Pastry Cream Vanilla Sablé) - by Chef Dominique Ansel
My Go-To Brownies (Baked on a Sheet Pan) - by Chef Dominique Ansel
Переглядів 114 тис.4 роки тому
My Go-To Brownies (Baked on a Sheet Pan) - by Chef Dominique Ansel
Easy Banana Bread at Home - by Chef Dominique Ansel
Переглядів 20 тис.4 роки тому
Easy Banana Bread at Home - by Chef Dominique Ansel
My Go-To Vanilla Sablé Tart Shell, turned into a beautiful fruit tart - By Chef Dominique Ansel
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My Go-To Vanilla Sablé Tart Shell, turned into a beautiful fruit tart - By Chef Dominique Ansel
My Go-To Dark Chocolate Ganache, turned into chocolate truffles - with Chef Dominique Ansel
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My Go-To Dark Chocolate Ganache, turned into chocolate truffles - with Chef Dominique Ansel
Gâteau au Yaourt (Classic French Yogurt Cake) with Chef Dominique Ansel
Переглядів 29 тис.4 роки тому
Gâteau au Yaourt (Classic French Yogurt Cake) with Chef Dominique Ansel
The Perfect Chocolate Cake by Chef Dominique Ansel
Переглядів 388 тис.4 роки тому
The Perfect Chocolate Cake by Chef Dominique Ansel
WME’S PEACE OF MIND SERIES: Easy Crêpes for Every Kitchen with Chef Dominique Ansel
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WME’S PEACE OF MIND SERIES: Easy Crêpes for Every Kitchen with Chef Dominique Ansel
Thank you Chef Ansel!
Is the title a mistake? How are your cronuts being 'shipped nationwide'? On your very website it says NOT to refrigerate or reheat them. In my experience cronuts generally won't stay fresh for more than a few hours, definitely not more than a day. The shipment won't even leave NY before they are stale.
You have a so call woman rude and has no respect for talks abouve you tho this is 4 years ago if if is a woman hmm
That looks amazing.
Looks nice and is relatively uncomplicated to make. I can understand why it's so prevalent in fine dining!
Beautiful dessert, beautiful quenelle and amazing song choice. New subscriber
😋😋😋😋😋❤️
👏👏👏👏👏👏❤
Cool! Can’t wait to bake with it♥️!
Awesome! When’s it available in Canada??
I've been waiting months for you to make another video. Thank you for this!
Thank you for such informative and good video! 🥰
Hi, I just bought your book. Thanks for the vdo. One question how do you microwave the butter?
Looks delicious.
I tried the recipe and baked at 350F in convection oven, but mine never got browned like that. Ive seen sone recipes ask for 425F.
i made this and i think its quite similar to ben’s cookies but ofcourse not exact. overall, thanks chef! this was great ❤
Oh my gosh ,so cool
Can you pay for my school please -Cynthia
Chef, ooh la la 🥐! Beautiful . What kind of butter do you use?
that is one of the most satisfying things i ever seen
One of these months I need to get a plane ticket and visit your bakery.
This is a rocher not a quinel
Hi Dominique, I bought your Secret Recipes book and it doesn’t mention how to do the chocolate lining inside the egg shell! How do I achieve this? Thank you🙏🏻
This is dope in creativity, concept, functionality, and scalability.
😬 noo that smashing … not nice to see ☹️
I came about this recipe on my own, without knowing there's an equivalent french version, I came about, because I wanted to cut butter... I also reduce sugar by half and added 3 tablespoons of honey in my recipe. So it's super healthy and no compromise on taste!
Very cute and unique. You just have to remember to peel them before devouring. 😂❣️🥰
These are so cute. ❣️🥰
You make it look so easy….only if
Hi 😭 how to make like your croissant 😭 Whatever I do, it doesn't turn out the way I want
What colour are used for the Black 👍thanks
Black
But that's lemon; it's not yuzu.
Sunshine, use method Master Montersino: pata chu fears unsteadiness, it fears fan vibration inside the oven, it fears swirling air inside the oven. It fears wet air from oven-door as well. So listen , anchor the nuts on the baking tray with spreading on the surface 1 gram of butter, reach the maximum heat of the oven at 270c. , then turn off the oven and block the fan inside. 15 minutes in the oven from 270 c dropping, then 160celsius for other 15 minutes. Never open oven door.
I need more information about the flour, what kind is it? What is it equivalent to?
I think he says: grands moulins de paris. They have a flour called Gruau Rouge which seems to be a t45 flour for pastries
I guess Poolish is good enough, no?
I can't need dental work. God bless
2 of my favorite chefs ❤
Every city needs this <3
That’s me, I’m famous.
I don't understand why, but this is easily the best chocolate chip cookie I've ever made.
French eat a lot of butter and fat but still skinny and athletic.
In America you are kinda forced if you want to get somewhere you need a car. In NYC, riding a bike is doable but still a lot more dangerous than in Europe. So daily movement activity is a lot lower. Less activity is less calories burned. In America it also doesn’t help when the portion size of a meal is twice the size.
I've never seen "you eat with your eyes" made so apparent. I don't even like ice cream that much but that looks amazing.
Anyone who's ever labored at improving croissant- making skills already knows two of the ingredients are of paramount importance to the result: (1) the flour and (2) the butter. Even the water quality will have some impact on the final outcome. So ... is there a link to where to buy the referenced flour? If that is not possible, what is the next best flour that people in the US should use? The result will not be a PARISIAN croissant but at least a very good "runner up" American made croissant. Please share your knowledge and suggestions. Thank you!
Look tasty
Baking soda as in bicarbonate of soda or baking powder as in rising agent for cakes?
Baking soda is bicarbonate of soda. Baking powder is different. Both are rising agents
Actually, croissants are austrian
Canada does not import butter or dairy products 😭😭😭 Am so upset we can't get this.
They sell President in my local fortinos in toronto, nevermind the variety available at European stores.
Useful
Thanks for sharing!
As a chef, thank you.