Life Food News

Friday 22 August 2014

New York's most lust-worthy desserts

As Dominique Ansel debuts the cronut follow-up we drool over other offerings from NYC desserteries...

Patricia Murphy

Published 01/05/2014 | 17:24

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Dominique Ansel's newest creating the waffogato
Cronut creator Dominique Ansel
Shake Shack's drool worthy frozen custards

Cronut creator Dominique Ansel has landed another irresistible treat upon the sweet tooth Soho dwellers lining up outside his New York bakery.

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His beloved cronut (a croissant/donut hybrid for those not in the know) became gold dust in 2013 with queues forming in their hundreds to get their hands on the world’s hottest treat. The pressure on Ansel to whip up a sweet equlivant to his famous indulgence must have been high as he gets set to debut his newest creation, a take on the classic Italian affogato, next week.

Ansel’s new baby the waffogato is made up of creamy vanilla ice cream, incorporated with spongey pieces of Belgian waffle, which is moulded into a waffle shape, topped with sea salt and tapioca pearls and drizzled with maple syrup espresso. While not the breakfast recommended by your doctor the joy of such a creation might outweigh the inevitable guilt. If the cronut’s rise to the dessert hall of fame is anything to take into account, it is a certainty that the likes of Heidi Klum will once again be jetting into NYC to try and nab the new kid on the block before the rest of us.

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With limited access to Ansel’s Soho treat haven, it can only be hoped that an Irish bakery will take inspiration from the world’s most trendy baker. In the mean time the delicious desserts on offer in faraway New York will contiune to feature in our sugar laced dreams.

Dominique Ansel’s Milk and Cookie Shot

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Another gem on offer at Dominique Ansel’s city bakery the milk and cookie shot is an ode to the classic combination. A shot glass shaped chocolate chip cookie brimming with gorgeous vanilla milk is an enviable afternoon snack and eliminates the age old problem of cookie breakage post milk dip. Ansel is such a trend setter, we wonder what he’ll come up with next.

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Christini Tosi’s Crack Pie

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The creative dessert genius at the helm of Momofuku Milk Bar in New York Christina Tosi is a dab hand at creating the city’s most desirable desserts. Drool at the thought of her compost cookies, made from every ingredient you might find in an American store cupboard including pretzels, graham crackers and oatmeal. Lusting after Momofuku Milk Bar’s crack pie, a sweet sticky offering, is quickly becoming a hobby.

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Maison Ladurée’s Macarons

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Although our access to a great macaroon isn’t too out of reach (Cocoa Atelier on Drury Street usually hits the spot) this Upper East Side Parisian-inspired bakery offers an almost jaw-dropping selection of signature macarons in flavours like caramel, framboise and praline. If you’re lucky enough to be in the big apple pop down for the New York exclusive cinnamon-raisin almondy offering.

 

Mast Brother’s Cocoa Nib Fudge Cake

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These Brooklyn brothers are the coolest chocolatiers in the world and to get sticky fingertips upon this godlike creation would be a dream come true.  The fudgey cake contains cacao nibs mixed into its batter and is topped with toasted marshmallow meringue. Hand over the fork. Now.

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Shake Shack’s Frozen Custard

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A trip to Shake Shack should be upon the bucket list of any food lover but our heart strings are being pulled towards their scrumptious frozen custard offerings. This week features some desperately desirable flavours such as banana bread, oatmeal crème pie and lemon meringue but our thoughts remain on the Shack favourite Shack Attack, a chocolate custard offering with fudge sauce, chocolate truffle cookie dough and Mast brothers’ chocolate chunks and topped with obligatory sprinkles. Turn it down if you could possibly dare.

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