Dominique Ansel: The Secret Recipes

It was absolutely right book what I expected.

Amazing book! Great source of inspiration!

Amazing!

Dominique Ansel's Cronut(tm) - the much much imitated and reinterpreted cross between a doughnut and croissant. I've seen Dominique interviewed many times, and he's always at great pains to point out that his bakery makes much more than the now infamous (and trade marked) Cronut(tm). And yet - the queues form every morning, for the very limited number available. In the Secret Recipes, Dominique knows we're going to turn straight to this one, and indeed I did! I was slightly peeved to find that the recipe here is a version "adapted" for home cooks... To be fair, it's still a pretty labour-intense two day process, and will still be a labour of love for some. I don't know about you though, but I'm perfectly capable of turning out a croissant, so do feel a little cross to be given a watered-down version.. Hardly the secret recipe at all then.... The first section of the book is more anecdotal, and conveys the inspiration behind the best known recipes: Time is an ingredient | Beyond the comfort zone | Don't listen | What's in a name | Create and re-create | Everything but the flavo(u)r | Never run out of ideas The Recipes section is broken into: 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 Bourdeaux Vanilla religiuese Cotton soft cheesecake Paris-New York Perfect little egg sandwich Black and blue Pavlova* Pink champagne macarons* Apple marshmallow (amazing!)* Sunflower tart Christmas morning cereal* "Lime me Up" tart Frozen s'mores Arlette Advanced recipes: Chocolate caviar tart The angry egg* Dominique's Kouign Amanns (DKA) Magic soufflé The At-Home Cronut(tm) pastry Ibérico and Mahón croissant Sweet potato Mont Blanc Gingerbread pinecone (also amazing!) Baked Alaska Additional techniques: Cooking custard Pâte â chop Piping Tempering chocolate Lamination *Gluten-Free Recipes On average the recipes take two to three pages, are well documented, and with good photographs of the finished product. The book is actually pretty luscious, and does include a number of recipes you don't often see, so it's well worth adding to your patisserie section. But if you're buying it only for the Cronut(tm) recipe, you have been warned.

Non mi fa impazzire..

Après avoir longuement écumé les différentes librairies, je l'ai enfin !!! Enfin, mon copain l'a enfin car c'est lui le chef pâtissier à la maison !! Il y a de nombreuses recettes originales et surtout celle du CRONUT !! Le vrai de vrai, le premier du nom ^^

This wonderful book, gives you the insight into the mind and development of his creations. The book and it’s recipes of these creations were gratefully dividend up between beginner and intermediate and advanced. It’s one of the first cook books that I’ve seen do this for the reader. It truly allows you to decide your own skill set and allows you to be adventurous. A must have for any person that has a passion to learn, an opportunity to learn from a master.

What a beautiful book, both the contents and the quality of the publishing itself. The baking enthusiasts will enjoy the recipes and stories of a true master, and noobs like me can enjoy the pretty pictures.

Ok, based on some of the reviews I actually almost didn't get this book. But I am SO glad I did. I do realize that there really aren't a lot of recipes but I love the way it is written. Not only does Mr. Ansel have a talent for baking, but also for writing. I feel as though I am transported into the stories he tells for each of his creations and I end up feeling all of those wonderful emotions that food, and the creation of food and pastry can stir up in a person passionate about baking. The pictures are gorgeous and even though some of the creations are ones I will most likely never attempt (like the "Peeps"- although they are quite adorable) there are several I will attempt. Normally, I don't write reviews without having tested at least 2 or 3 recipes, but I can't help myself. I plan to make at least two of these recipes for my loved ones and friends very soon. I will start with the chocolate pecan cookies and the perfect little egg sandwich. I should say, I am an advanced home baker so I am looking at this book from that lens if it helps one to know that. The recipes are divided by Beginner, Intermediate and Advanced skill levels and yes, some do take a few days to make. However, if you have ever made croissants or puff pastry you won't be daunted by this. To me, it is an adventure. I think these recipes are complex enough that I actually don't need this book to have a ton of recipes. When have I ever even baked my way through half of a cookbook? So it doesn't bother me because the recipes that are there are interesting enough that I probably will attempt several of them. There is more than enough to help an intermediate baker or pastry chef build skills, get the creative juices going, and maybe even one day (for you pastry chefs) reach our outshine Mr. Ansel! He encourages one to not be afraid of perfection and to keep reaching for it because that is how you keep achieving greater things! So, one might aspire to reach and or exceed his level one day. I'm not saying that is what I am going for but someone who reads this might be. Anyway, I'm a bit in love with this book, so far. Hopefully once I make a few of the receipes that love affair will continue...I did get htis book used but it was in perfect condition and I suppose whomever had it before me must have already reached this level, or else thinks it is beyond them. I am very happy with it. 7/12/18 update: Made the chocolate pecan cookies (with almonds instead of pecans). Came out fabulous! I had read a couple of reviews that said something is wrong with this recipe and one person said the dough was still liquidy. Clearly that person did something wrong. Mine set up perfectly hard in the fridge overnight per the recipe. The only thing I did have to alter was to bake for 12min instead of 8. I test baked one at 8 min and it was way too gooey in the center (for me) even after cooling for 7 min on the pan. Like a molten chocolate cookie. So I put it back in the oven for 4 min and what came out was a crunchy outside, soft and melty chocolate chip center. Heaven!! Perfect texture. I baked the first real batch at 350 convection for 12 min and these are amazing!!! Already gave one to a friend who took one taste and said “you need to start your own business”. I didn’t tell her I got the recipe from a genius pastry chef’s cookbook but I don’t think she would’ve cared. Thank you Mr. Ansel!