Dominique Ansel’s Fall Menu Includes Edible Pinecones, Caramelized-Apple Cronuts

The tastiest conifer you'll eat all year. Photo: Courtesy Dominique Ansel Bakery

Cronut inventor Dominique Ansel went foraging, in a way, among the inventory in his kitchen pantry on Spring Street and emerged with the gingerbread pinecone, pictured above. It's actually a ginger-caramel cream-filled nutmeg cake, with feuillantine-speckled speculoos mousse, and the baker's first nod to fall desserts. The full menu includes an updated classic French Mont Blanc, because that's how Ansel rolls. But that's not all exactly zero pumpkin-spice-flavored items, straight ahead.

The full roster of new, sweet items (the bakery will debut a new savory menu as well) is as follows:

Gingerbread Pinecone
A solitary chocolate pinecone made with moist nutmeg cake, a feulletine crunch spiced mousse and caramel ginger cream ($6.25)

Apple Tart Tatin
One whole caramelized Gala apple with a salted butter cookie base ($5.75)

Purple Plumberry Tart
A celebration of Falls purple fruits with a Cassis-poached plum on top of elderflower blackberry cream and concord grape gelée; dotted with red currants ($6.00)

Sweet Potato Mont Blanc
Roasted sweet potato (with a splash of rum) mousse, confit orange, whipped cream, and Tahitian vanilla meringue ($6.50)

Lychee Coconut Pavlova (Gluten Free)
An all-white pavlova made with lychee meringue, coconut lime cream, lychee gelée and fresh young coconut slices ($6.00)

Butterscotch Mascarpone Religieuse
Butterscoth mascarpone cream-filled two-tiered cream puffs ($6.00)

Pumpkin Cranberry Tart
Comes with cinnamon marshmallow knot ($5.75)

And of course, it wouldn't be a new month without a new cronut. October's flavor is a caramelized-apple crème fraîche. The pastry layers are piped with caramelized-apple compote that's been folded into a crème fraîche ganache (and a splash Calvados, of course). The cronut is rolled in vanilla-cinnamon sugar and decorated with a dried apple chip.

Dominique Ansel Bakery, 189 Spring St., nr. Thompson St.; 212-219-2773