Dominique Ansel, a James Beard Award-winning Pastry Chef, is the chef and owner of eponymous bakeries in New York, London and Los Angeles. Ansel has been responsible for creating some of the most celebrated pastries in the world, including: the Cronut (R) (named one of TIME Magazine's '25 Best inventions of 2013'), The Cookie Shot, Frozen S'more, Blossoming Hot Chocolate, and many more. He was named the World's Best Pastry Chef in 2017 by the World's Best Restaurants awards. Food & Wine has called him a 'Culinary Van Gogh' while the New York Post coined him the 'Willy Wonka of New York'. He was also named one of Business Insider's 'Most Innovative People Under 40' and was bestowed the prestigious l'Ordre du Merite Agricole, France's second highest honour.

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• BASES My Go-To Vanilla Sable Tart ShellMy Go-To Chocolate CakeExtra Syrups for Soaking the CakeMy Go-To Almond CakeMy Go-To LadyfingersMy Go-To Banana BreadMy Go-To Vanilla Pound CakeMy Go-To Cookie BaseMy Go-To Chocolate BrowniesMy Go-To Sable BretonMy Go-To Caramelised Puffed RiceMy Go-To Baked Vanilla Meringue (for a Pavlova)My Go-To Pate a ChouxFILLINGSMy Go-To Pastry CreamMy Go-To Lemon CurdMy Go-To Dark Chocolate GanacheMy Go-To Apple CompoteMy Go-To Stone Fruit JamMy Go-To Fruit GeleeMy Go-To Mascarpone Whipped GanacheMy Go-To Vanilla MousseMy Go-To Dark Chocolate MousseMy Go-To Soft CaramelFINISHINGSMy Go-To ButtercreamMy Go-To Nappage GlazeMy Go-To Dark Chocolate GlazeMy Go-To White Chocolate GlazeMy Go-To Caramelised BananasMy Go-To Roasted FruitsMy Go-To Fresh FruitsMy Go-To Vanilla Chantilly CreamMy Go-To Italian Meringue (for Piping and Finishing)My Go-To Streusel CrumbleMy Go-To Vanilla Ice CreamASSEMBLY & TECHNIQUESHow to Foncage a Tart ShellHow to Build a TartHow to Assemble a Layer CakeHow to Assemble a Mousse CakeHow to Glaze a CakeMy Tips for DecorationsUsing a Piping Bag

Dominique Ansel, a James Beard Award-winning Pastry Chef, is the chef and owner of eponymous bakeries in New York, London and Los Angeles. Ansel has been responsible for creating some of the most celebrated pastries in the world, including: the Cronut (R) (named one of TIME Magazine's '25 Best inventions of 2013'), The Cookie Shot, Frozen S'more, Blossoming Hot Chocolate, and many more. He was named the World's Best Pastry Chef in 2017 by the World's Best Restaurants awards. Food & Wine has called him a 'Culinary Van Gogh' while the New York Post coined him the 'Willy Wonka of New York'. He was also named one of Business Insider's 'Most Innovative People Under 40' and was bestowed the prestigious l'Ordre du Merite Agricole, France's second highest honour.

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• BASES My Go-To Vanilla Sable Tart ShellMy Go-To Chocolate CakeExtra Syrups for Soaking the CakeMy Go-To Almond CakeMy Go-To LadyfingersMy Go-To Banana BreadMy Go-To Vanilla Pound CakeMy Go-To Cookie BaseMy Go-To Chocolate BrowniesMy Go-To Sable BretonMy Go-To Caramelised Puffed RiceMy Go-To Baked Vanilla Meringue (for a Pavlova)My Go-To Pate a ChouxFILLINGSMy Go-To Pastry CreamMy Go-To Lemon CurdMy Go-To Dark Chocolate GanacheMy Go-To Apple CompoteMy Go-To Stone Fruit JamMy Go-To Fruit GeleeMy Go-To Mascarpone Whipped GanacheMy Go-To Vanilla MousseMy Go-To Dark Chocolate MousseMy Go-To Soft CaramelFINISHINGSMy Go-To ButtercreamMy Go-To Nappage GlazeMy Go-To Dark Chocolate GlazeMy Go-To White Chocolate GlazeMy Go-To Caramelised BananasMy Go-To Roasted FruitsMy Go-To Fresh FruitsMy Go-To Vanilla Chantilly CreamMy Go-To Italian Meringue (for Piping and Finishing)My Go-To Streusel CrumbleMy Go-To Vanilla Ice CreamASSEMBLY & TECHNIQUESHow to Foncage a Tart ShellHow to Build a TartHow to Assemble a Layer CakeHow to Assemble a Mousse CakeHow to Glaze a CakeMy Tips for DecorationsUsing a Piping Bag

Dominique Ansel, a James Beard Award-winning Pastry Chef, is the chef and owner of eponymous bakeries in New York, London and Los Angeles. Ansel has been responsible for creating some of the most celebrated pastries in the world, including: the Cronut (R) (named one of TIME Magazine's '25 Best inventions of 2013'), The Cookie Shot, Frozen S'more, Blossoming Hot Chocolate, and many more. He was named the World's Best Pastry Chef in 2017 by the World's Best Restaurants awards. Food & Wine has called him a 'Culinary Van Gogh' while the New York Post coined him the 'Willy Wonka of New York'. He was also named one of Business Insider's 'Most Innovative People Under 40' and was bestowed the prestigious l'Ordre du Merite Agricole, France's second highest honour.

Select Guide Rating

• BASES My Go-To Vanilla Sable Tart ShellMy Go-To Chocolate CakeExtra Syrups for Soaking the CakeMy Go-To Almond CakeMy Go-To LadyfingersMy Go-To Banana BreadMy Go-To Vanilla Pound CakeMy Go-To Cookie BaseMy Go-To Chocolate BrowniesMy Go-To Sable BretonMy Go-To Caramelised Puffed RiceMy Go-To Baked Vanilla Meringue (for a Pavlova)My Go-To Pate a ChouxFILLINGSMy Go-To Pastry CreamMy Go-To Lemon CurdMy Go-To Dark Chocolate GanacheMy Go-To Apple CompoteMy Go-To Stone Fruit JamMy Go-To Fruit GeleeMy Go-To Mascarpone Whipped GanacheMy Go-To Vanilla MousseMy Go-To Dark Chocolate MousseMy Go-To Soft CaramelFINISHINGSMy Go-To ButtercreamMy Go-To Nappage GlazeMy Go-To Dark Chocolate GlazeMy Go-To White Chocolate GlazeMy Go-To Caramelised BananasMy Go-To Roasted FruitsMy Go-To Fresh FruitsMy Go-To Vanilla Chantilly CreamMy Go-To Italian Meringue (for Piping and Finishing)My Go-To Streusel CrumbleMy Go-To Vanilla Ice CreamASSEMBLY & TECHNIQUESHow to Foncage a Tart ShellHow to Build a TartHow to Assemble a Layer CakeHow to Assemble a Mousse CakeHow to Glaze a CakeMy Tips for DecorationsUsing a Piping Bag