Yup, the pastry meister behind the Cronut is coming to town.
Join yours truly as I host a Q&A with the legendary Pastry Chef Dominique Ansel at 6 p.m. Nov. 4 at Williams-Sonoma in Palo Alto’s Stanford Shopping Center.
Yes, the man who started the Cronut craze is coming to the Peninsula to sign copies of his new cookbook, “Dominique Ansel: The Secret Recipes” (Simon & Schuster).
Ansel, a James Beard Award winner, was classically trained in Paris and was formerly executive pastry chef at Daniel in New York.
The one and only Dominique Ansel. (Photo by Lam Thuy Vo)
He opened his eponymous bakery in New York in 2011. Since then, throngs have lined up each day before dawn, hoping to snag his irresistible mashup of a croissant and a doughnut. Or a Cookie Shot. Or a Waffle Affogato. Or another of his wildly whimsical concoctions.
Nothing can keep me from baking a batch of these scones.
I can be swamped with work…
I can be sleep-deprived…
It can be 100 degrees that day…
But when I feel the urge to bake, I can’t be stopped.
What can I say? It’s my therapy. It’s my relaxation. It’s my treat to myself and others.
So when a review copy of the new “Baked Occasions” (Stewart, Tabori & Chang) landed in my mail, I immediately dropped everything else and started leafing through it.
This is the fourth cookbook by Matt Lewis and Renato Poliafito, the owners of the popular Brooklyn baker, Baked. It includes 75 recipes perfect for holidays, special events and just any day that is an occasion of any sort. Find recipes from “Toffee Coffee Cake Surprise” to “Easter Coconut Sheet Cake” to “Peppermint Chocolate Meringues.”
“Chinese Five-Spice Sesame Scones” caught my eye from the start because I love the intoxicating fragrance of five-spice in stir-fries.
Rediscovering the cookies I loved as a kid.
If you’re a long-time or native San Franciscan like myself, you probably grew up with these Danish butter cookies.
My aunt would bestow a box on our family every Christmas. The box would be lined with rows of five different types of golden-hued cookies. The oatmeal was always my favorite, and the one I reached for first.
When my aunt retired, so did the cookie gift-giving. And I never had them again.
The “chocolate burger” at Alexander’s Patisserie. (Photo courtesy of the bakery)
Alexander’s Patisserie to Open In Mountain View on Oct. 16
The folks behind Alexander’s Steakhouse in Cupertino and San Francisco, as well as The Sea by Alexander’s Steakhouse in Palo Alto, are expanding their mini empire by opening a patisserie in downtown Mountain View on Oct. 16.
Led by Executive Pastry Chef Dries Delanghe, the new Alexander’s Patisserie will offer breads, sandwiches, cakes, tarts, cookies, macarons, chocolates and other confections, as well as Equator Coffees.
Presenting the “Hedwig Schmidt” macaron. (Photo courtesy of Tout Sweet Patisserie)
Glitzy New Macaron from Tout Sweet
Inspired by the Tony Award-winning Broadway musical, “Hedwig and the Angry Inch,” Tout Sweet of San Francisco has created a limited-edition macaron covered in a riot of edible red glitter.
Pastry Chef-Proprietor Yigit Pura was inspired to make the “Hedwig Schmidt” macaron because the musical’s message of “love and discovering who you really are,” resonated with him.
Named for the title character in the musical, the macaron features a bourbon-orange marmalade ganache with a brandied cherry center. And of course, there’s the glitter, which will leave your lips sparkling.