As you know, Dominique Ansel, former pastry chef at Daniel has opened his own bakery shop in SoHo. Last night, I dined at Daniel and could taste wonderful desserts prepared by its new pastry chef replacing Dominique. I heard he used to work for Alain Ducasse and all of the desserts I tried were really awsome!
Maple-Honey Pear Variation.
Nicely poached crunchy and crispy Asian pear was accompanied by maple-pecan ice cream.
Caramelized Honeycrisp Apple.
It came with sable Breton, Calvados cream, and apple confit ice cream.
I especially liked the apple puree that came with the apple. So refreshing.
Dark Chocolate Dacquoise.
Rich, dark chocolate flavour with Manjari cremeux, caramelized hazelnuts, and Meyer lemon sorbet.
Peanut Butter Custard.
This was served as the last dessert, accompanied by flourless chocolate biscuit, and hazelnut ice cream.
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