With all the publicity surrounding Dominique Ansel's latest made-to-order desserts, people may have missed that the bakery just released seven new seasonal pastries. Here are two of my favorites from the new line up.
'sugar rush' on Serious Eats
When I visit a fine dining restaurant, especially one with an experienced and well travelled pastry chef, I expect the dessert to amaze. It should be as beautiful to look at as it is delicious to eat, with extra points for technical ingenuity and seasonal ingredients. The new spring desserts at Cafe Boulud are better than I could ask for.
If an almond croissant and a canele had a love child, this would be the result.
Looking to sate your sweet fix but steering clear of gluten? This light, simple, and satisfying cookie may be the thing.
Here's the creamsicle of your youth upgraded with four-star ingredients.
Where can you find one of the city's best black and whites? Believe it or not, a Midtown sandwich shop and salad bar.
In a nondescript shopping mall, just past a plastic bottle recycling station, in Jackson Heights, Queens, lies one of the best French bakeries in New York. Case in point: this all-chocolate, all-the-time dessert.
Despite the glamourous modern interior and seemingly intimidating open kitchen, North End Grill is a quite comfortable restaurant. That's a theme extending from sleek, plush leather booths to a delicious but unfussy dessert menu from pastry chef Tracy Obolsky.
If you're looking for some small Easter sweets and are tired of Peeps, here are two options that are perfect for gifts.
Crunchy laminated dough makes this croissant so special, especially when contrasted with soft interior layers that are completely saturated with almond paste and soft, high quality dark chocolate. There's not a dry spot in this croissant.
If you didn't know there were beets in this cake, you probably wouldn't guess. But they do great things for chocolate.
Harlem's Red Rooster is offering a special rhubarb dessert in April created by an award-winning pastry chef from Sweden.
Earlier this year, pastry chef Katie Rosenhouse, who has worked in some of New York's finest kitchens and has made several appearances on food TV, opened Buttermilk Bake Shop in Park Slope. The space is small, but she packs in a huge variety of items from macarons and cupcakes to whoopee pies and housemade ice cream.
If you're looking to add something new to your Passover dessert spread, may I suggest Zucker Bakery's new Chocolate Matzo Cake ($2.50 slice, $20 whole cake)? The cake features a chocolate glaze with a shiny mirror finish that makes it look like it was just poured.
At this new Midtown restaurant, eclairs are on the dessert menu, and they're elevated to new heights.
How do you sell frozen yogurt when you don't have an ice cream maker? Easy—use liquid nitrogen.
Proof that vegan desserts can be totally delicious: the smartly designed icebox cake that's just as good as its dairy alternatives.
The endangered New York black and white cookie has a new champion.
Upper East Side institution William Greenberg Desserts, which sells a wide variety of gluten-rich bread, pastry and baked goods, quietly launched a gluten-free line last year, and it has some solid offerings.
Williamsburg's Caprices By Sophie's is worth a visit for their signature product, the Belgian Merveilleux, but also for their range of choux pastries.