In New York, the most talked about culinary fad of the summer was the cronut, or rather the Cronut™—now trademarked. Having conquered the summer, cr… sorry, Cronut™ creator Dominique Ansel is preparing a baker's dozen new creations for the fall over at Dominique Ansel bakery—Zagat 2013’s highest ranked.
Dominique graciously let us get take a peek at what he has been working on and even took us step-by-step through one of his new pastries. So naturally, we GIFed it!
Without further adieu, I present to you: the Lychee Coconut Pavlova.
The first step involves filling lychee meringue shells, made with egg whites, with coconut lime cream.
The cream is made with light coconut milk and bit of lime zest and we were not allowed to pour it directly into our mouths.
Next, blocks of lychee gelee — lychee syrup and gelatin — are embedded in the cream.
It's like a little nest of happiness.
Then, more coconut lime cream. At this point, we began gently weeping.
Dominique then covered the circumference of the pavlova with fresh young coconut slivers.
Please appreciate the presentation twirl.
Next, another lychee meringue shell seals the magic in.
It's important to really smoosh that in there; give it a little torque.
The final touch: A tiny bit of gold leaf.
You are encouraged to approach the Lychee Coconut Pavlova with a spoon.
Dominique made the mistake of turning his back on us.
Bring on the fall!