How To Make Dominique Ansel's Best Pastry: The DKA
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Date: 2020-05-17
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Comments and reviews: 10
55dbau
I am sure Mr Ansel is a very nice man but according to some people I know, this is one of the worst place to work for in New York, many friends told me his management staff is very arrogant, disrespectful, snotty to their kitchen employees, they even make you sign release forms before you trail there, and expect you to work the whole day without compensation, they are always looking for Pastry Chefs, meaning they must quit fast. Very nasty, they think they are the latest thing after toast bread, they are not even chefs, specially the Asian management personnel. So far only Dominique Ansel is a real Pastry Chef
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I am sure Mr Ansel is a very nice man but according to some people I know, this is one of the worst place to work for in New York, many friends told me his management staff is very arrogant, disrespectful, snotty to their kitchen employees, they even make you sign release forms before you trail there, and expect you to work the whole day without compensation, they are always looking for Pastry Chefs, meaning they must quit fast. Very nasty, they think they are the latest thing after toast bread, they are not even chefs, specially the Asian management personnel. So far only Dominique Ansel is a real Pastry Chef
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Gabe
These things are awesome and I'm so happy to have this recipe straight from the master himself! BUT, Munchies you have to edit your recipes better! I wasted a whole batch of these because I'm a dummy and followed your volumetric measurements, which said 2 tablespoons of salt when it should clearly be 2 teaspoons based on the weight (and the taste, blegh. Also, the video and the written recipe do not agree! There are many more steps in the written recipe and the time estimates are completely off. --They did look good though! Excited to try this again and get it right.
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These things are awesome and I'm so happy to have this recipe straight from the master himself! BUT, Munchies you have to edit your recipes better! I wasted a whole batch of these because I'm a dummy and followed your volumetric measurements, which said 2 tablespoons of salt when it should clearly be 2 teaspoons based on the weight (and the taste, blegh. Also, the video and the written recipe do not agree! There are many more steps in the written recipe and the time estimates are completely off. --They did look good though! Excited to try this again and get it right.
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gabelstapler19
Sooo. can anyone resolve the discrepancies between what he's doing in the video and what's written in the recipe? Mostly it says to proof the dough for an hour after mixing it, and on this (and another video) he takes is dirrectly from the mixer and into the fridge. It also mentions a 20 min. proof after putting them into the ring molds, where as he says to bake them -immediately. - It also doesn't say what size the ring molds are, looks like 3 inches maybe? I really want to make these, but I don't want to mess up because of sloppy instructions.
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Sooo. can anyone resolve the discrepancies between what he's doing in the video and what's written in the recipe? Mostly it says to proof the dough for an hour after mixing it, and on this (and another video) he takes is dirrectly from the mixer and into the fridge. It also mentions a 20 min. proof after putting them into the ring molds, where as he says to bake them -immediately. - It also doesn't say what size the ring molds are, looks like 3 inches maybe? I really want to make these, but I don't want to mess up because of sloppy instructions.
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Alecio
Dominique Anselm bakery in Los Angeles was the biggest disappointment ever, bad service, the attendants seemed annoyed with life, the cronut was ok, overrated and the dessert I ordered was just below average. I want more than going to a famous place, I want real flavors and great costumer service. I can only assume Anselm doesn-t even know his business is managed
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Dominique Anselm bakery in Los Angeles was the biggest disappointment ever, bad service, the attendants seemed annoyed with life, the cronut was ok, overrated and the dessert I ordered was just below average. I want more than going to a famous place, I want real flavors and great costumer service. I can only assume Anselm doesn-t even know his business is managed
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Flavio
I love american or english recipes, they look so funny for europeans with those measurements: --Brownie recipe: --1 dutch cask of butter-3/4 quarter of a cup of milk-3 stones of chocolate-1 gallon of flour-1/4 of pint of eggs---Start the recipe by graduating in Mathematics at Stanford university-then start mixing.
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I love american or english recipes, they look so funny for europeans with those measurements: --Brownie recipe: --1 dutch cask of butter-3/4 quarter of a cup of milk-3 stones of chocolate-1 gallon of flour-1/4 of pint of eggs---Start the recipe by graduating in Mathematics at Stanford university-then start mixing.
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Robyn
I'm not sure if anyone who reads the comments can answer technical questions, but I have had these from Balthazar in London, and they always had an apricot jam of some sort on the top, but definitely baked into the pastry. Would I just pop a dollop on and then do the final folds? Thanks!
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I'm not sure if anyone who reads the comments can answer technical questions, but I have had these from Balthazar in London, and they always had an apricot jam of some sort on the top, but definitely baked into the pastry. Would I just pop a dollop on and then do the final folds? Thanks!
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Thomas
Nice video, but is there a step missing from the cut at -7: 22? He says all the sugar from the recipe should be incorporated, but at that point he's only put a thin layer on (he even says so at 7: 04. The sugar on the board even looks different from before and after the cut.
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Nice video, but is there a step missing from the cut at -7: 22? He says all the sugar from the recipe should be incorporated, but at that point he's only put a thin layer on (he even says so at 7: 04. The sugar on the board even looks different from before and after the cut.
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Ivana
Has anyone looked at the recipe by him? It-s a mess. The flour and butter amounts make no sense. Also, two tablespoons salt? Why reveal a famous recipe if it-s so full of mistakes? Aren-t -French- bakers supposed to weigh their ingredients? Not Dominique.
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Has anyone looked at the recipe by him? It-s a mess. The flour and butter amounts make no sense. Also, two tablespoons salt? Why reveal a famous recipe if it-s so full of mistakes? Aren-t -French- bakers supposed to weigh their ingredients? Not Dominique.
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hitokiriheero
Totally believe the story at the beginning. His name should be Dominic Asshole. He promised to be at a signing and completely flaked. No excuse. He had his publisher sign his books and pretended that he signed it. His creations suck too.
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Totally believe the story at the beginning. His name should be Dominic Asshole. He promised to be at a signing and completely flaked. No excuse. He had his publisher sign his books and pretended that he signed it. His creations suck too.
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Drake
Its always a pleasure to watch craftsmen, regardless of profession, be so passionate about their work, and see them strive so tremendously to adhere to the strictest standards of perfection. Its an inspiration.
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Its always a pleasure to watch craftsmen, regardless of profession, be so passionate about their work, and see them strive so tremendously to adhere to the strictest standards of perfection. Its an inspiration.
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