Dominique Ansel Selling New Limited-Edition Desserts That Aren’t Cronuts

Still playing hard to get.
Still playing hard to get.Photo: Courtesy of Dominique Ansel Bakery

Dominique Ansel’s new pastries should soften the blow of waking up at 6 a.m., waiting in line for an hour, and still not getting a cronut. He has collaborated with other notable pastry chefs on a raspberry-passion-fruit Pavlova (Johnny Iuzzini), a cannelé-batter popover (Sherry Yard, formerly of Spago), a yuzu-and-praline pastry (Hudson Chocolates’ Francisco Migoya), a caramel religieuse (French chef Christophe Michalak), and a chocolate-glazed éclair with caramel corn (Christophe Adam, an éclair cookbook author). Remember, folks: No need to act out if you can’t purchase a cronut. These desserts are damn good alternatives, but they’ll only be available from Friday through June 6. [Earlier, Earlier, Diner’s Journal/NYT]