You've probably heard of Dominique Ansel by now- named the "Willy Wonka of NYC" by The New York Post. His Cronut - a croissant doughnut hybrid - has been seen on countless televisions programs, TIME Magazine named it one of the 25 Best Inventions of 2013, and has been known to fetch 20x its selling price on the black market.
Dominique Ansel is so much more than the Cronut creator though! His bakery is the highest rated Zagat bakery in 2013. He was named one of Business Insider’s “Most Innovative people Under 40”. Daily Mail UK called him the “most feted pastry chef in the world”. Nominated a finalist for the “Outstanding Pastry Chef” award by the James Beard Foundation. Named one of the “Top 10 Pastry Chefs in the United States” by Dessert Professional magazine. Chosen by Time Out New York as one of the city’s “Top Ten Pastry Chefs You Need to Know”.
You could say he is kind of a big deal.
Some of our interns just could not live any longer without a Cronut and volunteered to wait in the line. Fine, sure, if they want to we were going to let them, but when I mentioned that they were heading to Dominque Ansel to a friend he said forget the Cronut, get the DKA (Dominique’s Kouign Amann), so I asked them to snag me some.
He was right.
The outside is caramelized to perfection. The interior was flaky with layers of butter and dough.
Yes, of course the Cronut was delicious, but why wait in the line for hours before they open, get on a wait list or pay someone to wait in line for you when you could just stroll on in and get yourself a DKA, which in my opinion is superior?
Watch Anthony Bourdain give them both a taste here and see what he has to say.
See the process of making this mind blowing, buttery creation here (Yes, thats a slab of butter he is wrapping the dough around!).
So the verdict at 128johnst is, DKA all day everyday. Have you ever had a DKA, what do you think?