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.
Who knew? J.E. Gibbs is more than just a cheese stand in Findlay Market. It's also a destination for delicious homemade fudge.
Where can you find one of the city's best black and whites? Believe it or not, a Midtown sandwich shop and salad bar.
This stunning dessert of coconut tapioca topped with tropical fruit and dragon fruit sorbet also happens to be gluten- and dairy-free.
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.
Pies are the only sweets option at The Rustic. It was near impossible to choose from their offerings of key lime, banoffee, and chocolate silk, but in the end I trusted a local's recommendation of peanut butter. As the waitress placed the towering piece of quivering pie on our picnic table, I noticed it was loaded with halved peanuts and a drizzle of chocolate sauce.
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.
This moist bacon brownie is complemented by a honey bourbon ice cream. It's a decadent dessert I was happy to hog for myself.
This is the best cupcake I've had in a long time—probably because it tasted like tiramisu.
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.
Xico in Southeast Portland is known for making regional Mexican cuisine with the freshest possible ingredients—and that extends to dessert. Mindy Keith, Xico's resident pastry chef, is daring and talented, and has a knack for creating unique Oaxacan-inspired desserts. Take this chocolate cake.