I Tried The Newest Dessert From The Creator Of The Cronut—Here's My Honest Review

Food editor Brooke Caison explores the offerings at Chef Dominique Ansel's newest bakery, Papa D'Amour

Transcript

00:00If you're still obsessed with cronuts, I have good news for you.

00:03Chef Dominique Ancel just opened his newest bakery in Manhattan,

00:06and the pastries he's serving up do not disappoint.

00:09Here's my breakdown of the four things I tried from the menu.

00:11First up was the pretzel salt egg tart.

00:13It's got a hint of lemon zest and pretzel salt studded crust,

00:16and a little puddle of brown butter on top.

00:19I spilled the brown butter on my favorite jeans, but I enjoyed the tart no less.

00:22It's got a slightly eggy flavor, but that just means it's perfect for breakfast.

00:25Next was the cocoa pie, Chef Dominique's take on a choco pie,

00:28marshmallow-covered chocolate ganache sandwiched with laminated chocolate brioche

00:32and rolled in crunchy chocolate sprinkles.

00:35It's super nostalgic and perfect for marshmallow lovers.

00:38I also tried this insane Kurabota hot dog spiral.

00:41It's got layers of brioche dough wrapped around ginger-garlic sticky rice

00:44and topped with honey-soy-glazed hot dog slices

00:47to create the most original hot dog delivery system I've ever seen.

00:51And last but not least was my favorite bite of the day,

00:54the taro and mochi lace battered donut.

00:56It's a deep-fried ring of taro dough filled with vanilla mochi and strawberry guava jam.

01:01It has a genius combination of textures and flavors and forget cheese pulls.

01:06It's all about the mochi pull now.

01:07Stop by Papa Demore in Union Square and check it out for yourself.

01:10Wear comfy shoes because the line on opening day was five hours long.