New York pastry chef Dominique Ansel has landed a cookbook deal that his fans hope will allow them to create their own versions of the Cronut, his croissant-doughnut hybrid creation that triggered an international food craze.
Ansel has inked a deal with Simon & Schuster to write a book that promises to showcase the chef’s “artistry and versatility in a unique format,” according to a press release. Currently titled “Dominique Ansel: The Secret Recipes,” the book will “teach novice and experienced bakers how to turn the simplest of ingredients (flour, sugar, butter) into the most extraordinary, tempting, and satisfying pastries imaginable – right in their own ovens.”
Scheduled for an October 2014 release, it is unclear whether Ansel will include the recipe for his trademarked Cronut, which features deep-fried croissant dough filled with cream, the flavor of which rotates monthly. The sweet treat has prompted fans to wait in long lines outside of Ansel’s bakery. It also led a delivery service to charge hundreds of dollars for the sweet treats.
Prior to opening his own bakery in 2011, the classically-trained Ansel spent seven years at the Parisian patisserie, Fauchon. He then moved to New York to become the executive pastry chef at Daniel Boulud’s flagship restaurant, Daniel.
“This is a cookbook about one man, one small bakery, and how a really good pastry can reach the world,” Ansel said in the news release. “Its purpose is not just to teach cooks how to replicate a recipe, but to inspire them to innovate beyond it.”