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TitleDominique Ansel: The Secret Recipes
File Size65.9 MB
Total Pages303
Table of Contents
Foreword by Daniel Boulud
1: Time Is an Ingredient
	The Cannelé Test
	The Brief Life of the Madeleine
	Long Live the Macaron
	Memories Within a Cookie
2: Beyond the Comfort Zone
	The Pavlova Weak Spot
	Inspired by a Peep
	Cracking the Chocolate Egg
	Saving Cereal for Christmas
3: Don’t Listen
	Trust the DKA
	Breaking The Soufflé Laws
	The Real Cronut™ Lesson
	Eternally Vanilla
4: What’s in a Name?
	Perfecting a Little Egg Sandwich
	Dress Up with the Religieuse
	A New York Pastry
	Me, Mini Me, and Meringues
5: Create and Re-Create
	The Cheesecake’s Forgotten Heritage
	Switching Out Ham for Jamón
	The Apple Tart of My Eye
	One Bite of Chouquette
6: Everything but the Flavor
	The Sunflower Tart Illusion
	A S’More for All Seasons
	A Sweet Potato Substitute
	Baking Pie in Alaska
	What Purple Tastes Like
	The Breakable Arlette
7: Never Run Out of Ideas
	Gingerbread Need Not Be Houses
	A Tart from a Dream
	The Marshmallow’s Disguise
	A Bespoke Lime Tart
	A Toast Before Baking
	Beginner Recipes
		Hot Chocolate
		Chocolate Pecan Cookies
		Mini Madeleines
		Mini Me’s
		Popcorn Chouquettes
		Marshmallow Chicks
		Vanilla Ice Cream
		Apple Tart Tatin
		The Purple Tart
	Intermediate Recipes
		Cannelé de Bordeaux
		Vanilla Religieuse
		Cotton-Soft Cheesecake
		Paris – New York
		Perfect Little Egg Sandwich
		Black and Blue Pavlova
		Pink Champagne Macarons
		Apple Marshmallow
		Sunflower Tart
		Christmas Morning Cereal
		“Lime Me Up” Tart
		Frozen S’Mores
	Advanced Recipes
		Chocolate Caviar Tart
		The Angry Egg
		Dominique’s Kouign Amanns (DKA)
		Magic Soufflé
		The At-Home Cronut™ Pastry
		Ibérico and Mahón Croissan
		Sweet Potato Mont Blanc
		Gingerbread Pinecone
		Baked Alaska
	Additional Techniques
		Cooking Custard
		Pâte à Choux
		Tempering Chocolate
About Dominique Ansel
Document Text Contents
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• Copper cannelé molds do not need to be washed. To clean, wipe
with a dry towel.


Prepare cannelé molds in the method described above.


1. Combine the milk, butter, and vanilla bean pod and seeds in a medium pot.
Bring to a simmer over medium heat. Remove from the heat and let cool to
about 100°F (38°C), or lukewarm to the touch.1

2. Whisk the egg yolks into the milk mixture. When they have been
incorporated, whisk in the rum.

3. Whisk the flour, sugar, and salt together in a medium bowl. Whisk in the
warm milk one-third at a time, scraping down the sides and bottom of the
bowl between additions. Some air bubbles will form, but keep these to a
minimum. When finished, the batter will have the consistency of heavy

4. Strain the batter through a medium sieve into an airtight container. Before
closing, cover with plastic wrap pressed directly onto the surface of the
batter, to prevent a skin from forming. Press the lid of the airtight container
on tightly. Refrigerate overnight to rest the batter.


1. Place a rack in the center of the oven and preheat the oven to 450°F (230°C)
for conventional or 425°F (220°C) for convection.

2. Warm the molds in the oven for 15 minutes before filling. Preheating the
molds helps ensure that the cannelés will have a crunchy, caramelized

3. Brush the molds with a thin layer of melted beeswax. (Too much wax will
cause the mixture to spill out of the mold during the baking process.) Gently
mix the batter to reincorporate ingredients that may have settled overnight.
Be careful not to overmix, or you risk incorporating too much air into the
batter. The more uniform the batter is, the better the final product will be.

4. Fill each mold to about 1/4 inch (6 mm) from the top, about 2 3/4 ounces (80
grams) of batter each. When the cannelé bakes, it will rise slightly, then sink,
so it is important to leave a small space to account for this rise.

Page 152

5. Place the molds on a sheet pan and bake on the center rack for 20 minutes.
Rotate the pan 180 degrees, reduce the oven temperature to 350°F (175°C)
for conventional or 325°F (160°C) for convection, and bake for 35 to 45
minutes more.3

6. Let the cannelés, still in their molds, cool for 10 minutes. Turn the cannelé
molds upside down and gently tap the top until the cannelé drops out onto
the wire rack. Let cool completely before serving.

1. Using a thermometer will result in a more consistent final product, but you can also test the
temperature of the milk mixture with your finger: too cold and the butter will congeal; too hot and
the egg yolks will start to cook.

2. Avoid overwhisking the batter since incorporating too much air will result in dry cannelés.

3. Baking times can vary depending on your oven. Keep an eye on the cannelés’ color during their
final minutes to ensure they do not over-or underbake. The bottom of the cannelé should turn a
deep maple syrup color when finished.

SERVING INSTRUCTIONS Eat when cooled to room temperature.

STORAGE INSTRUCTIONS A cannelé is best eaten the day it is baked. However, the
batter can be kept in a closed airtight container, with plastic wrap pressed directly
onto the surface, in the refrigerator for up to 5 days.

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Copyright © 2014 by Dominique Ansel All rights reserved, including the right to reproduce this
book or portions thereof in any form whatsoever. For information address Simon & Schuster
Subsidiary Rights Department, 1230 Avenue of the Americas, New York, NY 10020.

First Simon & Schuster hardcover edition October 2014

SIMON & SCHUSTER and colophon are registered trademarks of Simon & Schuster, Inc.

The Simon & Schuster Speakers Bureau can bring authors to your live event. For more information
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Interior design by Suet Yee Chong Jacket design by Marilyn Dantes Jacket photograph by Thomas
Schauer Library of Congress Cataloging-in-Publication Data Ansel, Dominique (Chef) Dominique
Ansel : the secret recipes / foreword by Daniel Boulud.

pages cm
1. Pastry. I. Boulud, Daniel. II. Title.

TX773.A456 2014

ISBN 978-1-4767-6419-1
ISBN 978-1-47676421-4 (ebook)

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