Festive Collection
By: Fourteen Ten On: December 11, 2018 In: Campaigns, Industry, Launches Comments: 0

Chef Dominique Ansel has launched his Festive Collection in Dominique Ansel Bakery London. The Festive Collection is made up of vibrant and visual items such as Edible Baubles, Miniature Edible Forests of Christmas Trees, Gingerbread Pinecone, Party-Snack-Pistachio-Ice-Cream and much more. Furthermore Dominique Ansel Bakery London has been transformed into a winter wonderland of white and silver decorations. There is a glistening “snow wall”, huge floral display at the entrance and a terrace ceiling covered in hanging glass balls filled with silver foliage.  You can enjoy the Festive Collection in a beautiful setting.

Editor’s Notes

Festive Collection

Mince Pies

Details: Chef Dominique’s take on the classic British holiday treat, dressed up as little reindeer (with Rudolph at the center!), made with brandy-soaked mince meat (spiced currents, sultanas and raisins) with hint of cider and sherry, clementine jam, in a flaky, buttery crust.
Price: £21.00 for 5, £3.60 for one.

DIY Hot Chocolate Bottle

Details: D-I-Y hot chocolate bottle filled with a Valrhona chocolate “spices” (nutmeg, cinnamon sticks and star anise). To prepare, pour hot milk into the bottle, close the cap, and gently shake your way to a silky and decadent cup of hot chocolate. (Serves 1-2, milk not included)
Price: £7.40

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.
Price: £12

Peppermint Brittle

Details: Peppermint Brittle made with a round tile of buttercrunch toffee coated in dark chocolate and peppermint candy pieces, and comes complete with its own little hammer so you can bash away for a sweet holiday treat!
Price: £13

Festive Pastry Case Items

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.
Price: £6.50 take-away / £7.80 eat-in

Gingerbread Croissant

Details: Chef 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.
Price: £3.90 (take-away)/ £4.70 (eat-in)

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 tiny individual hand-cut dark chocolate petals and dusted with a little flurry of confectioners sugar.
Price: £7.10

Bûche de Noël (Yule Log Cakes)

Double Chocolate (Gluten-free)

Details: 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.


Details: Chef 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.

Price: £5.90 take-away (eat-in tbc) (individual yule log)
Price: £35.00 (larger size serves 6-8)
Festive Centrepiece: Pre-order online (48 hours notice) your festive centrepiece serving 6-8 from December 14th

Pistachio Soft Serve

Details: The ultimate Christmas party snack has been maximised and turned into a decedent soft serve ice cream. The item is made with white chocolate “shells” and is filled to order with creamy Italian bronte pistachio soft serve and crunchy salted pistachio milk crumble to finish.
Price: £6.50 eat-in and £7.80 take-away

About 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 Los Angeles, as well as his first-ever restaurant in Los Angeles opened in November 2017, Chef Dominique has been responsible for creating some of the most fêted pastries in the world. These include: 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. Prior to opening his own shop, Dominique served as the Executive Pastry Chef for restaurant Daniel in New York, 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 New York’s Soho neighbourhood in 2011 with just four employees.

Dominique Ansel Bakery London Address:

17-21 Elizabeth St



Social Handles

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

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