Dominique Ansel plays with ingredients and pink shades
At 189 Spring Street in New York, one of Dominique Ansel’s favorite traditions for Valentine’s Day weekend is turning entire pastry case all pink. Its Soho window is a riot of inspirations: dark chocolate ganache and pink champagne for the Cupido Religieuse, topped with a white chocolate cupid’s arrow; more than 70 hand-cut chocolate petals and pink chocolate hearts of Hibiscus Gingerbread Pinecone, with ginger mousse, hibiscus gelé and spiced cake; a cassis rose bevaroise and crystallized rose petals characterize its Mont Blanc.
Strawberries, raspberries and pink peaches are the main fruits of the gluten-free line: fresh, for meringues and in compote, the strawberries in I Love You Berry Much Strawberry Pavlova, paired with lychees and mascarpone; Raspberry Mini Me Cake is the four-textured chocolate cake with raspberry Chambord jam and meringues; paired with Matcha and an almond cake, pink peaches in jam for Matcha Made in Heaven. And there is also to fall in love with the Blushing Cotton Soft Cheescake, pink guava jelée combined with light-as-air ricotta; Macaron with salted caramel cream and a hint of pink Himalayan sea salt, and Éclair with berry jam and silky chocolate cream.
Dominique Ansel Bakery | 189 Spring Street, New York, NY