Pop Fleur
By: Fourteen Ten On: July 24, 2018 In: Campaigns, Launches, Products, Restaurant Publicity Comments: 0

We are delighted to announce that Chef Dominique Ansel has created a new summertime dessert, the Pop Fleur. The refreshing treat has been designed so visitors to his London bakery can become a Pastry Chef with just a push of the hand.

The Pop Fleur was inspired by pastry piping tips that Chef Dominique uses in his kitchens and he created a special piping tip of his own for the top of the Pop Fleur that allows guests to mimic his own piping methods. Simply push up the yogurt, and watch it grow into a beautiful flowering rose.

The refreshing Pop Fleur is a light and airy whipped yogurt flavoured with rare Wakamomo peaches. Chef Dominique first discovered this unusual ingredient in Japan when they were served as a garnish on a sushi platter. These tiny, fragrant mountain fruit look similar to small green olives but are sweet, fragrant and floral, tasting like a combination of muscat grape, peach, and plum.

The Pop Fleur is priced £4.50 and available in-store and also available for online preorder for collection in the shop.

Editors Notes

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 more recently a full service restaurant and bakery in Los Angeles, Chef Dominique has been responsible 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
Now also serving Afternoon Tea on our garden terrace Thursdays-Sundays.



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