A few years ago, a pastry chef named Dominique Ansel shaped croissant dough into a ring, fried it until puffed, and became the creator of the Cronut, one of the world's most copied pastries. He also became a master maker of lines, as in hours-long lines outside his bakeries around the world, people waiting for cronuts, frozen s'mores they light on fire, and mugs of hot chocolate where the marshmallows literally open up and blossom like flowers before your eyes. While Dominique’s made his name with these magical treats, his new book is for the non-magicians among us; it's called Everyone Can Bake and it's filled with the simple fillings and doughs that are his foundation. Our friend Melissa Clark met up with him to talk about these basic building blocks, some of which he gave us the recipes for: Vanilla Sable Tart ShellPastry Cream, and Chocolate Ganache.

 

Melissa Clark
Melissa Clark is a food writer, author, and host of our new podcast Weeknight Kitchen with Melissa Clark. She is a food columnist for The New York Times, and has written more than 30 cookbooks including Dinner in an Instant, Cook This Now, and In the Kitchen with a Good Appetite.