James Beard Award winner Dominique Ansel fuses technical prowess with a playful approach. After rising through the ranks of elite Parisian bakery Fauchon, he made his mark in Manhattan as Executive Pastry Chef at the iconic restaurant Daniel. He then established himself worldwide with his own bakeries in SoHo, the West Village, Tokyo, London and Los Angeles.

His reimagined desserts, including his donut-croissant hybrid, the Cronut®, and the Frozen S’more, have solidified his reputation as one of the world’s most innovative pastry chefs.

In his MasterClass, Dominique teaches his essential techniques for pastry chefs - from doughs to fillings and finishes - and his creative process for whipping up innovative and eye-catching desserts. Learn to blend simple ingredients with skillful technique, master six classic recipes, and gain the confidence to explore your own flavor, color, and texture inspirations. Make classic or creative desserts that are as delicious as they are beautiful, with Dominique’s precise methods and artful philosophy.

Through 17 video lessons and a customized workbook tailored to each chapter, Dominique teaches you:

• To make custards, creams, jams, mousses and meringues
• How to temper chocolate
• How to make the perfect croissant
• How time can increase the pleasure component of your dessert
• How to turn simple ingredients into visually stunning desserts
• The importance of textural contrast
• How to create an emotional dessert experience
• The power of presentation
• His process for exploring new dessert possibilities