Dominique Ansel opens his newest bakery today.
Plus: a Gianduja flavor, with salted-hazelnut brittle and orange mist.
Plus: matcha beignets, lemon-yuzu tarts, and sage-smoked brownies.
The chef plans to make up for this in mille-feuilles.
"Doh! Why didn't we think of it before?" the chain asks.
It doesn't hurt things that the kid chef could make macarons in less than an hour when he was 12, but still.
In fact, he doesn't seem too concerned at all with the haters.
"Most people don’t know anything about good pastry anymore," he says.
Time to make the Cronuts. (And the ganache, and the flavored sugar, and glaze.)
"There will be something created just for Tokyo, and I will personally see every aspect of development," the chef says.
It goes on sale Saturday.
There's also going to be free cake made by some guy named Dominique Ansel.
"Waiting in line for the Nutella Cronut because I hate myself."
Looking back at the actual creation of the enduring culinary creation.
Someone in California is very angry at the Cronut inventor.
The special dessert, created for a fund-raiser, will be served at the bakery starting May 9.
The price included a shot with the baker himself.