Dominique Ansel MasterClass Review

Dominique Ansel Teaches French Pastry Fundamentals

To start this week in the best way possible we decide to bring you another MasterClass Review. This time we decide to make an article for the bakers out there, so saying that it’s time for the Dominique Ansel MasterClass review.

Celebrated for his innovative twists on classic desserts, Cronut® creator and James Beard Award-winner Dominique Ansel has been called the “World’s Best Pastry Chef.” In his MasterClass, Dominique teaches his essential techniques for perfect pastries. Learn his precise methods, add classic recipes to your repertoire, and explore texture and flavor inspirations to delight friends and family with your own decadent desserts.

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A Lot To Learn In Dominique Ansel MasterclassReview

The first time we heard that Dominic Ansel was going to have a MasterClass, we do not believe! The first thing that came to mind was that we finally have access to the secrets to the world-famous cronut. After we start reviewing the Dominique Ansel MasterClass, we rapidly understand that our dream of discovering the secret to the perfect cronut was down the drain.

Although you don’t have access to the recipe for the cronuts you still have a lot of important information. With 17 lessons, in this MasterClass, you will learn the fundamentals of French Pastry. From the famous Dominique’s Mini Madeleines to fruit tarts, chocolate cake, bonbons, or even the perfect croissant.

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Masterclass Overview

‍01 – Introduction

Meet your new instructor: James Beard Award-winning pastry chef Dominique Ansel. Step into Chef Dominique’s bakery as he shares his vision for the class—to teach you the fundamentals of pastry and a curated selection of stunning desserts.

‍02 – Dominique’s Journey: Beauvais, Boulud, and the Bakery

Learn Chef Dominique’s unlikely path from a working-class town in Northern France to the pastry kitchen of a Michelin-starred Manhattan restaurant—and finally—his very own bakery.

‍03 – Mini Madeleines

Chef Dominique believes that there is a precise moment in which a dessert is at its best. Learn how to make mini madeleines, pillowy cakes that can be baked and served within five minutes—when they are at their peak.

‍04 – Fruit Tart Base: Vanilla Sablé Shell

Chef Dominique teaches you how to make a vanilla sablé shell that serves as the base for a set of stunning fruit tarts in the chapters to come. Learn to fonçage and blind-bake pastry dough for a tart shell that serves as the optimal canvas for endless variation.

‍05 – Fruit Tart Filling: Pastry Cream

Pastry cream is an indispensable part of a baker’s arsenal. Learn to make Chef Dominique’s classic version, and how to apply the infusion technique to create complementary flavors.

‍06 – Fruit Tart Filling: Quick Strawberry Jam

Chef Dominique teaches you to make a simplified strawberry jam that you’ll use as a robustly flavorful second filling in the strawberry fruit tart.

‍07 – Fruit Tart Finishing: Classic Strawberry Presentation

For Chef Dominique, presentation is one of the most important elements in making pastries. Learn his techniques for selecting, slicing, and glazing fruit, and how to build a beautiful strawberry tart that will impress your family and friends.

‍08 – Fruit Tart Finishing: Modern Apple Presentation

Chef Dominique demonstrates his creative methods for piping pastry cream and peeling apples, as well as how to incorporate color and pattern to assemble an apple tart that is as visually arresting as it is delicious.

‍09 – Chocolate Cake Base: Biscuit

A favorite of Chef Dominique’s, biscuit is a French-style sponge cake that is light and gluten-free. Learn Chef’s tips for mixing, baking, and cutting perfect biscuit layers that will be used to build a delectable chocolate mousse cake.

‍10 – Chocolate Cake Accent: Swiss Mini Meringues

Learn Chef Dominique’s method for making light and airy meringue and his technique for piping wonderfully crunchy meringue kisses. These mini meringues will be used in Chapter 12: Chocolate Cake Finishing.

‍11 – Chocolate Cake Filling: Mousse

Chef Dominique’s silky dark chocolate mousse relies on smooth ganache and lightly-whipped cream. Learn his techniques for perfectly textured mousse that can be enjoyed on its own or as a layer for chocolate cake.

‍12 – Chocolate Cake Finishing: Assembly & Presentation

Learn how to assemble the cake, coat it with a stunning, slate-black mirror glaze, and top it with mini meringues for a finished dessert as intricate as it is whimsical.

‍13 – Bonbon Base: Tempered Chocolate Shell

Chef Dominique demystifies tempered chocolate by demonstrating two techniques that result in chocolate bonbon shells with a magnificently glossy finish.

‍14 – Bonbon Filling: Dark Chocolate and Banana Passionfruit Ganache

Learn how to make creamy, rich ganache that can be infused with flavors—like the banana-passionfruit variation in this chapter. Then, learn how to fill, cap, and unmold perfect bonbons.

‍15 – The Perfect Croissant

What the omelet is to savory chefs, the croissant is to pastry chefs. Learn the techniques that make for golden, flaky croissants – like dough lamination and making starter – and watch as Chef analyzes croissants from his team around the globe.

‍16 – Case Study: The Cronut®

Dominique takes you inside his New York bakery to share the origin story of the dessert that launched a thousand imitations – the croissant-meets-donut mashup Chef coined the Cronut® – and how you can use emotion to create your own memorable pastries.

17 – Thinking Creatively About Pastry

Chef Dominique concludes his MasterClass by showcasing some of his most inventive creations from Dominique Ansel Bakery and leaves students with parting words of encouragement and inspiration.

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Much More Than Videos

Similarly to what happened in all other MasterClasses, you will have access to a cookbook where you have the recipes and where you can take your own notes. With more than 50 pages, this cookbook is the perfect companion for the online classes. Here you will have all the recipes and important notes from Dominique as well as timelines for recipes. These timelines are very important because some recipes take several days to make.

Also, a great addition to this class is the interaction between the students and Dominique Ansel. You can put your doubts and photographs on the MasterClass platform and wait until Dominique Ansel answers you.

At The End Of Dominique Ansel MasterClass Review

The Dominique Ansel MasterClass is another great class that is worth the investment. As we said multiple times, more than recipes you will learn techniques that will take your cooking skills to another level. Techniques you will use for the rest of your life!

In our opinion MasterClass is a huge and incredible project that will change the way people learn how to cook. If you really like food and you want to know more, you should definitely take a look at their website. You will definitely find something that you will love!

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