Dominique Ansel is bringing his world-renowned Extra Silky Pumpkin Pie to London this Thanksgiving. The custard filling is triple-strained for a super smooth and silky texture in contrast with a crunchy gingerbread crust.
In addition to pumpkin Dominique Ansel Bakery will offer a wider selection available by the slice or as an entire pie. Dates of availability and details of the pie range will be confirmed shortly.
Previous pies have included:
66% Dark Chocolate Cream Pie
Lemon Cream Pie with Thyme and Brown Sugar Meringue
Flambéed Banana Cream Pie with Buttered Speculoos Crust
Salted Caramel Apple Pie
Blueberry Pie with Buttermilk Oat Crumble
Burgundy Shortrib Pot Pie with Whipped Yukon Gold Potatoes
Thanksgiving gains popularity in UK
According to a recent survey conducted by Waitrose one in six Brits now celebrate Thanksgiving. With approximately 200,000 Americans living in the UK and many Brits experiencing American culture via TV, social media and by visiting or living there, Thanksgiving is now seen as an excuse to get together with friends and eat delicious food. The increasing popularity of Thanksgiving comes alongside the explosion of the US food trend in the UK. For example, the US barbecue food market is now worth £68m in the UK, popular US food blogs such as Eater and The Infatuation have launched in the UK and there has been a rise in popular US establishments launching sites in the UK including Shake Shack, Red Rooster and of course Dominique Ansel Bakery.
Why Pumpkin Pie?
It is thought the Thanksgiving tradition for Pumpkin Pie originates from when Native Americans offered pumpkins to the first settlers. The first record of the traditional Pumpkin Pie recipe was from the first American cookbook ‘American Cookery’ by Amelia Simmons that was published in 1796.
Dominique Ansel’s career evolved from the age of 16 where he worked in a local French kitchen to financially help support his family. He then went onto teaching locals how to cook in French Guyana during his military service and eventually started working for Fauchon in Paris as an hourly holiday chef which lead to their international expansion. Dominique moved to New York in 2006 and maintained his role as Executive Pastry Chef for restaurant Daniel for six years until he opened Dominique Ansel Bakery New York in 2011 with just 4 employees and a 100-sq ft kitchen. He has since become world renowned for his innovations in patisserie that include the Cronut®, the Frozen S’more and The Milk and Cookie Shot and has expanded internationally opening another bakery in New York, one in London and two in Tokyo with a full-service restaurant in LA opening in the Autumn. This year Dominique was announced as World’s Best Pastry Chef 2017 by The World’s 50 Best Restaurants™ Academy.
Dominique Ansel Bakery London Address:
17-21 Elizabeth St
Dominique Ansel Bakery London Opening Hours:
The store is open from 8am to 8pm