SK STUDIO OUT + ABOUT | A MOMENT WITH CHEF DOMINIQUE ANSEL + CHEF HERME PIERRÉ

Last month was very busy and on July 23rd, I made my way to Dominique Ansel’s Bakery in SoHo to meet up with Chef Dominique Ansel and Chef Pierre Hermé for a pop-up taking place that weekend. I had the pleasure of hearing great conversations between these acclaimed pastry chefs as well as trying out a trio of special treats in partnership with Valrhona chocolates.

The morning kicked off with mini Madeleine cookies that were so tasty. Each of the attendees for this editor preview received 3 tasty creations:

Ispahan Cronut ($8.50): A fusion featuring lychee ganache with Valrhona Opalys white chocolate, raspberry jam, and rose fondant.
Paradoxe Entremets ($12): A 40th-anniversary creation celebrating Valrhona Guanaja 70% dark chocolate with buckwheat shortbread and praline.
Flan Infiniment Chocolat ($12): A rich, French-style baked custard infused with Valrhona's 80% Dominican Republic dark chocolate.

My favorite was the Cronut which was a creation that Dominique made and is known for, but in this version of this classic sweet treat the 2 chefs came together with such a decadent and light playful mix of flavors that I was glad that I had the chance to try it! The Cronut is always available in various flavors depending on the month and season but all 3 of the specific items mentioned in this post were only available from Jul 23rd - July 26th.