Dominique Ansel Unveils Innovative “Dipped Whisk” Ice Cream Creation
Prepare for a novel frozen treat. Celebrated pastry innovator Dominique Ansel, the mastermind behind the Cronut, has reimagined the classic ice cream cone with his latest offering, just in time for the spring season.
Introducing the Dipped Whisk: An Inside-Out Ice Cream Experience
This exciting new confection, dubbed the Dipped Whisk, features a unique construction. It comprises two sugar cone halves, each meticulously filled with three distinct layers of Talenti gelato components. These filled cones are then skillfully joined to form a spherical shape, which is then placed atop a golden whisk. The whisk itself is elegantly dipped in vanilla Chantilly whipped cream, creating a visually stunning and flavorful dessert.
A Taste of Nostalgia and Innovation
“It appears delicate, yet delivers a robust and textural experience. Each bite offers an element of surprise,” Ansel shared in an interview. “My aim extends beyond simply serving ice cream in a conventional cone or cup. I strive to create something visually appealing and far from ordinary.”
The renowned pastry chef will be distributing 100 Dipped Whisk treats daily at his namesake establishment, Dominique Ansel Bakery (189 Spring St., Soho), from Friday, March 28th, through Sunday, March 30th. These exclusive treats will be complimentary and available on a first-come, first-served basis.
Collaboration with Talenti Gelato
Ansel collaborated with Talenti to develop the Dipped Whisk. It utilizes components from the gelato maker’s new Layers Bakery collection, such as espresso fudge sauce and assorted cookie pieces. This collection showcases flavors like Snickerdoodle Cookie, Italian Tiramisu, and Chocolate Chip Cookie Batter, all designed to emulate the delectable taste of baking batters.
Inspired by the Baking Experience
“People are drawn to baking not just for the final product, but also for the evolving textures and flavors experienced throughout the process,” explained Bentley King, Talenti’s head of marketing operations for U.S. Ice Cream.
Dominique Ansel: A Decade of Dessert Innovation
It has been over ten years since Ansel achieved widespread recognition with the 2013 debut of the Cronut. This sophisticated doughnut-croissant hybrid rapidly became a phenomenon, attracting extensive queues and inspiring numerous imitations.
Enthusiasts frequently inquire about the upcoming Cronut flavor – a monthly rotation, never repeated. (March features apricot and brown sugar-orange caramel.)
Ansel, who previously held the position of pastry chef at Daniel Boulud’s Daniel, acknowledges the extraordinary success of the Cronut.
“Its viral launch was entirely organic, occurring at the dawn of social media. It rapidly spread globally, with countless individuals queuing within weeks,” he recounted. “It was a truly unique phenomenon.”
Beyond the Cronut: Expanding Culinary Boundaries
This innovative pastry chef has continued to create an array of delightful and technically advanced treats, such as the Frozen S’more, featuring ice cream and cookie pieces encased in a toasted marshmallow, and the Cookie Shot, a chocolate chip cookie dough shot glass designed to be filled with chilled milk.
Personal and Professional Growth
Since the creation of the Cronut, Ansel has married his longtime partner, Amy Ma, welcomed two children, and expanded his bakery presence to Las Vegas and the Flatiron district.
Papa d’Amour: A New French-Asian Bakery on the Horizon
This spring will see the opening of Papa d’Amour, a new French-Asian bakery near Union Square. The name, meaning “daddy of love,” is a term of endearment used by Ansel’s children. This new venture will highlight Asian bread making, reflecting his children’s heritage (Ma is Taiwanese-American), with offerings including milk breads, egg tarts, and steamed buns.
“This represents a fresh challenge for me, and I am eager to develop something entirely new,” Ansel stated.
Ansel has recently been experimenting with ingredients such as carrots and purple Okinawan sweet potatoes imported from Japan.
“The latter possesses a remarkably delicate flavor,” he enthused. He is sourcing premium ingredients from across Asia for his new bakery, expanding his repertoire to introduce novel creations to New Yorkers.
He concluded, “I continuously strive to craft pastries that exceed perceived limitations.”