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Zero Gravity Cake

21 February

Zero Gravity Cake

amy ma
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A fluffy chiffon cake that’s ever-so-light, it floats! Pop the balloon, then enjoy the cake inside.

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@dominiqueansel on Instagram

Mar 4

One of my favorite moments of the day: viennoiserie cross-section checks. Every morning, we slice open our viennoiserie and inspect the textures, the honeycomb crumb of a croissant, tiny air bubbles in the custard center of our cannelé, the tender layers inside our DKA with just a hint of gooeyness. Beautiful. 👍

Mar 4

Good morning, Soho. Our pastry case is ready for you and looking beautiful 😍

Mar 3

It’s a toss up whether your going to say “mama” or “papa” first (its like that dress that’s either blue or gold online a few years ago). We each hear different and we both keep trying. #CelianAnsel #soundon

Mar 2

Gigot d’agneau (lamb shank) - while traditionally roasted - thought I’d braise it with some leftover white wine and all the vegetables we were using to make baby food (carrots, leeks, tomatoes). Seasoned with just a few sprigs of thyme, garlic, salt and black pepper. Cook until falling off the bone.

Feb 28

Sunday: Wok-fried eggs (must have those crispy edges) with soy sauce and Japanese sausage, strong HK-style milk tea. As usual, cooked one-handed with a wiggly baby in the other.

Feb 27

Scoring - making that one confident slash that’s gentle yet precise. A lot of cooks ask me how to perfect it in the viennoiserie and bread work. At the end of the day, it’s hand skills, but also the elements around you — the temperature of the dough, the sharpness of the blade. Like a sushi chef, you need to practice precision in each small move until you find your groove.

Feb 26

Happy 5 year anniversary @michaeljhojlo! What a couple of years, including the most recent crazy one. Here’s to the spirit of keep on keeping on. Thank you for your resilience and strength in times when we need it the most. Here you are, making it work.

Feb 24

My favorite part about filming lessons and tutorials the past few months: that first bite when it comes out of the oven. I hope you’ve all enjoyed baking with me at home. And that you all take the chance to sit back and enjoy the things you’ve made as your reward. Good chefs love cooking, but should also love eating what they cook. What other recipes would you like to see in the future? (For more lessons and techniques, visit BakingWithDominique.com, link in bio ⬆️).

Feb 23

Getting ready for spring and our March Cronut®: Rhubarb & Toasted Oat, filled with homemade rhubarb jam and creamy toasted oat ganache. Starts March 1st here in Soho (preorders are up now at NYC.CronutPreorder.com for pick-ups).

Feb 22

We searched through the basket of cherries for this final touch. I remember looking at the direction the tiny cherry leaf pointed to. In our shop, we count the flecks of Maldon sea salt on each caramel eclair. It’s one of the things I love most about the art of pastry - the careful consideration of every element. I guess it’s the same thing for hospitality too - the final touches, the small things that matter. ☺️

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