Dominique Ansel is enjoying quite a moment right now. He opened his first Las Vegas enterprise (Dominique Ansel Las Vegas); he recently celebrated the 10th anniversary of his unique creation, the Cronut; heck, he was recently an entire Jeopardy! category. And life just continues to get sweeter for the French pastry chef, who just unveiled a whole new lineup to his already stellar offerings.
Designed specifically for summer, Ansel’s latest launch is called the Ice Cream Truck Pastry Collection, inspired by ice cream truck treats that many consumers remember and love from their childhood, including:
- Strawberry Lychee Kakigori, the beloved Japanese shaved ice dessert, transformed into pastry form with lychee strawberry mousse, strawberry compote, genoise cake, vanilla Chantilly, fresh strawberries and white chocolate;
- The Chocolate Taco, here reproduced with chocolate financier, hazelnut praline, Gianduja mousse, dark chocolate cremeux, chocolate Chantilly and hazelnut sable.
- Pistachio Rolled Ice Cream, which is brought to wonderful life with crème brûlée cream, orange blossom almond biscuit, crispy pistachio feuilletine, pistachio ganache, vanilla Chantilly and chopped Sicilian pistachios.
- Cookie Ice Cream Sandwich, a universally loved classic reproduced here with flourless chocolate biscuit, gooey salted caramel, cookie dough ganache, vanilla bavarois and chocolate chip sable.
- Orange Yuzu Cream Bar, which will make your memory banks overload with its combo of chiffon cake, yuzu curd, orange marmalade, vanilla mousse and candied orange peel.
- Banana Split, a wonderful combo of banana cake, raspberry jam, chocolate ganache, banana ganache, vanilla Chantilly, cherry cremeux and vanilla sable.
- Coconut Pineapple Sundae, an over-the-top wonder made with coconut dacquoise, guava compote, pineapple compote and mousse with lime zest and coconut lime mousse in a chocolate coconut “shell.”
And, of course, there will be Cronuts! As Ansel told Las Vegas Magazine, the Cronut came out of a labor of love. “We wanted to create something special for Mother’s Day back in 2013, and my wife had suggested a doughnut, but I didn’t have any recipes for a doughnut—I’m French! We decided to create something that resembled the shape of a doughnut but using a laminated dough that’s similar to a croissant with those flaky layers and textures.”
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