Techniques & Recipes

Gâteau au Yaourt (Yogurt Cake)

60 minutes
Easy

Growing up in France, every kid learned how to make this easy yogurt cake. All you need is a container of yogurt and a few pantry staples, and you use the yogurt container as a measuring cup for the other ingredients. Read more about it and lots of other delicious desserts in Chef Dominique’s upcoming cookbook, Everyone Can Bake: Simple Recipes to Master & Mix (out April 14, 2020).

Click HERE to preorder the book, and follow along with the recipe video.
Happy baking!

Here’s what you need:

Ingredients:
1 container (7oz) yogurt (plain full fat or Greek yogurt)
2 containers flour
1 container sugar
1/2 container olive oil or vegetable oil
3 eggs
1/2 tsp baking soda
1 tsp vanilla
1 tsp salt

Tools:
Large mixing bowl
Wooden spoon or spatula
Round cake pan or loaf pan

Method:
1) Preheat your oven to 360F
2) Butter and flour your cake/loaf pan (you can also use cooking spray)
3) Combine all ingredients except the eggs and vanilla in a large mixing bowl. Stir with a spatula until smooth and free of any lumps. Add the eggs and vanilla in stir until combined.
4) Pour the batter into the prepared cake/loaf pan. Bake for 25-35 minutes or until the top is golden brown and a paring knife/cake tester comes out clean. Once baked, let cool for 5-10 minutes before removing from the pan. Enjoy!

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My Go-To Banana Bread recipe – from my upcoming book, Everyone Can Bake (out April 14, 2020)

75 minutes
Easy

The only banana bread recipe you’ll ever need! Check out Chef Dominique’s Go-To Banana Bread recipe from his upcoming cookbook, Everyone Can Bake: Simple Recipes to Master & Mix (out April 14, 2020).

Click HERE to preorder the book, and follow along with the recipe video.
Happy baking!

My Go-To Banana Bread

By Dominique Ansel

Recipe excerpted from his upcoming book Everyone Can Bake: Simple Recipes to Master & Mix (Simon & Schuster, April 2020)

Ingredients:

400g (2 cups) granulated sugar

250g (2 cups) AP flour (plus more for dusting)

3g (3/4 tsp) baking soda

2g (3/4 tsp) ground nutmeg

5g (1 tsp) salt

5g (1 tsp) baking powder

150g (3 large) eggs

400g (2 cups, about 3-4) overripe bananas, peeled & mashed

200g (14 tbsp or 1 3/4 sticks) unsalted butter, melted, plus more for greasing

Equipment:

loaf pan

mixing bowl

spatula

Method:

1. Preheat oven to 350°F (175°C). Butter the bottom, sides, and edges of the loaf pan. Pour in some flour, shake it around until the pan is evenly coated, then tap out any excess flour. (You can also use parchment paper).

2. In a large mixing bowl, mash the bananas with a fork. Add the dry ingredients and the eggs, and mix with a spatula until well combined. Stir in the melted butter until fully incorporated.

3. Pour the batter in the prepared pan, filling it to 3/4 inch (2 cm) from the top (you may have extra batter). Bake until the cake is golden brown (about 1 hour) and a cake tester or paring knife comes out clean.

4. Let the cake cool in the pan for 15 minutes. While the cake is still warm, turn it out of the pan. Slice and enjoy while the cake is still warm.

Storage: The banana bread can be tightly wrapped in plastic wrap or placed in an airtight container and stored at room temperature for up to 2 days. For longer storage, wrap it tightly in plastic wrap, place in an airtight container, and freeze for up to 3 weeks. To use the frozen banana bread, remove it from the airtight container and transfer it to the refrigerator (still in the plastic wrap) to thaw for at least 3 hours or up to overnight, until the banana bread is soft again.

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Behind-the-Scenes with Time Magazine

40 Min
Challenging

Time Magazine gets an early behind-the-scenes preview at Dominique Ansel Kitchen.

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The Wall Street Journal explores a menu of firsts at U.P

40 Min
Challenging

From your first word to your first heart break, the Cronut creator’s tasting menu at U.P. is designed to help you recall the important first moments in your life and satisfy your sweet tooth.

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Chef Dominique visits Google HQ

40 Min
Challenging

Dominique Ansel visited the Google NYC HQ to discus his career as a chef, his path from opening a small bakery in Soho to running a globally renowned business and how he conceived and created virally shared, innovative desserts.

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Raw Craft: Baking DKA’s with Anthony Bourdain

40 Min
Challenging

When it comes to baking, it’s about technique and precision. Anthony spends the day with Chef Dominique at his NYC bakery, and learns the process of crafting some of our signature desserts, including the DKA (Dominique’s Kouign Amann).

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The art of the Frozen S’more, with The New Yorker

30 Min
Medium

Chef Dominique welcomes The New Yorker into our kitchens for a closer look at one of our signature creations: The Frozen S’more.

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Time Out NY visits for What-a-Melon Soft Serve

30 Min
Easy

Kicking off summer with Time Out New York and our What-a-Melon Soft Serve at Dominique Ansel Kitchen, with a slice of fresh watermelon with chocolate “seeds,” filled to order with refreshing watermelon soft serve.

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A day in the life: with Zagat

40 Min
Challenging

Just before Dominique Ansel Kitchen opened its doors, Zagat spent the day with Chef Dominique, from the early mornings at the Bakery to recipe testing and putting the final touches to the Kitchen menu.

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