We’d really like to see someone drop one of these into a pint of milk stout and slam the whole thing.
Photo: Courtesy of Dominique Ansel Bakery
The famed Spring Street baker’s new one involves extra-aerated cookie dough that’s been baked on a cylindrical mold into the size and shape of tall shot glass until crispy on the outside and gooey on the inside. It’s served room-temperature, filled with a healthy pour of ice-cold organic milk. A representative for Dominique Ansel Bakery says that a limited batch of this elemental take on milk and cookies will be served this weekend at SXSW, along, of course, with cronuts. Speaking of, we’re told that April’s flavor will be a milk-chocolatey, nib-sugar-dusted “Passion Fruit Caramelia.” [Related]
