Wrapping up this series of blog posts about Dominique Ansel Bakery, Las Vegas, at least for now. It seems fitting to close with finally trying the cronut flavor of the month. In March, it was calamansi and creme fraiche.
Calamansi is the Filipino version of a lime but it's really more a combination of lemon, lime and orange. In Filipino dishes, we often squeeze calamansi over noodle dishes like pancit or we squeeze what seems like hundreds of small calamansi to make calamansi juice.
Dominique Ansel is known for trying different, non-traditional flavors. This had creme fraiche to pair with the calamansi which I prefer over a jam or jelly. The cronut itself was flaky like an outwardly sugared croissant and the calamansi and creme fraiche filling was very refreshing. The filling didn't have a strong calamansi flavor but was still nicely flavored. Neither calamansi nor creme fraiche was overpowering but paired nicely together, another Dominique Ansel trademark.
You can see from the earlier picture that, in addition to the cronut, I got my favorite DKA (Dominique Kouign Amann) and a Cannele des Bordeaux, another favorite. I've made canneles myself and they're a pain in the ass to make properly. They're actually not hard to make as they're essentially a custard baked to caramelize the outside. But they're still a pain to make so I gladly handed over my credit card to buy one from DAB Las Vegas.
It was delicious with a crunchy, caramelized outer shell that gives way to the smooth custard inside. It's probably my second favorite thing to get at Dominique Ansel Bakery, second only to the DKA.
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