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Dominique Ansel is launching a range of festive items which will be available in his Belgravia Bakery from the 24th November to the 31st December (some items may vary) as well as some recipes perfect for the home cook to recreate for Christmas morning and festive baking.

Pastry Items:

Highlights include the Santa Religieuse (as pictured below, a double-decker cream puff and filled with milk and cookies) Gingerbread Pinecone (made with ginger mousse and spiced cake topped with over 60 tiny hand-cut dark chocolate petals) Bûche de Noël (double chocolate and chestnut) and Dominique’s reindeer twist on mince pies.

Recipes:

Christmas Morning recipes include Brioche French Toast with Cured Egg Yolks, Champagne Morning Rolls, Double Chocolate Champagne Pancakes, Ginger Molasses Cookies and the classic Mini Madeleines (full recipes available on request).

Editor’s Notes

Santa Religieuse

Details: The traditional religieuse (a double-decker cream puff) gets a festive makeover dressed up as the most handsome of all Santas, filled with milk and cookies ganache.
Pricing: £6.20 take-away / £7.50 eat-in
Available: 24th Nov – 31st Dec

Gingerbread Croissant

Details: Dominique’s signature buttery and flaky croissant is filled with gingerbread-spiced almond frangipane, topped with caramelized pecans and star-shaped marshmallows and dusted with a flurry of powdered sugar.
Pricing: £6.20 (take-away)/ £7.50 (eat-in)
Available: 24th Nov – 31st Dec

Bûche de Noël

Details: This traditional yule log cake will be offered in two flavours:
Double Chocolate (Gluten-free): a traditional dark chocolate Bûche de Noël made with a moist flourless biscuit rolled with light-as-air chocolate mousse, finished with dark chocolate stars and a vanilla meringue Santa hat on top.
Chestnut: Dominique’s classic Chestnut Bûche de Noël will be made with an almond biscuit, chestnut mousse, a dash of whiskey and candied chestnuts from Aubenas, France.
Pricing: £35.00.
Available to pre-order online and for pick-ups. Serves 6-8.
Both available: 8th- 25th December (pre-order from December 1st)

Mince Pies

Details: Dominique twist on the British classic has a reindeer imprinted on top and is made with brandy-soaked mince meat (spiced currents, sultanas and raisins) with hint of cider and sherry with clementine jam in a flaky buttery crust. A rudolf lies in the middle.
Pricing: £18.00 for 5
Available: 24th Nov – 31st Dec

Chestnut Rose Cassis Mont Blanc

Made with chestnut cream accented with rose and cassis set atop a salted butter cookie and finished with vanilla ganache and a vanilla meringue baton on top.
Pricing: £6.20 (take-away) and £7.50 (eat-in)
Available: 27th October onwards

Christmas Morning Cereal

Details: The indulgent gourmet cereal blend is made with Valrhona Caramelia (caramelised milk chocolate) covered crispy puffed rice, smoked cinnamon Mini Me’s (miniature meringues) and whole candied hazelnuts.
Pricing: £12.00
Available: 24th November – 31st December

Gingerbread Pinecone

Details: An elegant singular pinecone that’s made with ginger mousse, speculoos ganache and a spiced cake. It’s finished with more than 60-70 tiny individual hand-cut dark chocolate petals and dusted with a little flurry of confectioners sugar.
Pricing: 6.20 (take-away) / £7.50 (eat-in)
Available: 24th November – 31st December

Christmas Morning Recipes

(Full recipes available on request)

Brioche French Toast with Cured Egg Yolks

Dominique uses cured egg yolks for sweet and savoury dishes as they’re versatile and simple to make and they taste like a creamy salted butter.

Champagne Morning Rolls

Warm cinnamon rolls drizzled with champagne icing using leftover champagne from the night before. It can be any sparkling wine – champagne, cava, prosecco, and sparkling rose works.

Double Chocolate Champagne Pancakes

With chocolate chunks and the addition of champagne (can be leftover) gives them really nice flavour and the bubbles make them extra fluffy too. Finish with maple syrup, fresh berries or chocolate shavings on top.

Christmas Baking Recipes

(Full recipes available on request)

Ginger Molasses Cookies

These are nice and chewy thanks to the molasses, which gives them a nice deep caramelised colour and flavour also.

Mini Madeleines

Chef Dominique’s signature madeleines made with lemon and orange zest.

About Chef Dominique Ansel:

James Beard Award-winning Pastry Chef, Dominique Ansel has shaken up the pastry world with innovation and creativity at the heart of his work. As Chef/Owner of eponymous bakeries in New York, Tokyo, and London, and a forthcoming restaurant opening in Los Angeles in Fall 2017, Chef Dominique has beenresponsible for creating some of the most fêted pastries in the world, including: the Cronut® (named one of TIME Magazine’s “25 Best inventions of 2013”), The Cookie Shot, Frozen S’more, Blossoming Hot Chocolate, and many more. For his prolific creativity, he was named the World’s Best Pastry Chef in 2017 by the World’s 50 Best Restaurants awards. Food & Wine has called him a “Culinary Van Gogh” while the New York Post coined him “the Willy Wonka of New York.” He was also named Business Insider’s “Most Innovative People Under 40,” one of Crain’s “40 under 40,” and was bestowed the prestigious l’Ordre du Mérite Agricole, France’s second highest honor. Prior to opening his own shop, Dominique served as the Executive Pastry Chef for restaurant Daniel, when the team earned its coveted third Michelin star and a four-star review from The New York Times. He opened his first shop in 2011 with just four employees.

Dominique Ansel Bakery London Address:

17-21 Elizabeth St
Belgravia
London
SW1W 9RP

Dominique Ansel Bakery London Opening Hours:

The store is open from 8am to 8pm

Website:

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Social Handles:

Twitter: @DABLondon
Instagram: @dominiqueansellondon
Facebook: @DABLondon