by Steven Doyle
Remember the Cronut rage of 2013? Well, the wacky New York pastry chef is back and this time Dominique Ansel has outdone himself.
Like the Cronut before it, the Waffogato fuses two things you never thought to put together and features a waffle made out of ice cream (vanilla with bits of Belgian waffle in it). It is then topped with a maple syrup espresso, and as the “waffle” melts, little pearls of tapioca are revealed in a sexy sweet mess.
Ansel was the executive pastry chef at Daniel, Daniel Boulud’s flagship French restaurant. During his six years there Dominique was part of the team that led the restaurant to receive its first 4-star New York Times Rating, 3 Michelin stars, and James Beard’s Outstanding Restaurant of the Year Award in 2010. Ansel himself recently won his own James Beard Award for Outstanding Pastry Chef.
Beyond all the gimmicky hype, Ansel is truly a wonderful pastry chef who can be found daily at his shop. And our recommendation when you visit the Soho bakery is the off menu Kouign Amann gelato sandwich. So good.