Summarize this content to 2000 words in 6 paragraphs
Get your licks.
Cronut creator Dominique Ansel has reinvented the humble ice cream cone — just in time for spring.
The sweet new creation, called the Dipped Whisk, features two sugar cone cups, each filled with three layers of Talenti gelato ingredients. The cups are sandwiched together to create a sphere then placed atop a golden whisk that’s dipped in a vanilla Chantilly whipped cream.
Customers eat the treat right off the whisk, as if they’re licking the bowl after whipping up dessert.
“It looks really light, but inside it tastes crunchy and bold — lots of different textures. When you bite into it, it’s exciting,” Ansel told The Post. “I don’t just want people to eat ice cream in a cone or a cup. It would look like anything — it’s boring.”
The acclaimed pastry chef will dole out 100 of the Dipped Whisk confections at his namesake, Dominique Ansel Bakery (189 Spring St., Soho), every morning from Friday, March 28 through Sunday, March 30. The treats will be free and first come-first served.
Ansel teamed up with Talenti to make the Dipped Whisk. It uses ingredients — such as espresso fudge sauce and various sorts of cookie pieces — from the gelato maker’s new Layers Bakery collection, which features flavors such as Snickerdoodle Cookie, Italian Tiramisu and Chocolate Chip Cookie Batter. The collection is meant to mimic the taste of baking batters.
“People love baking not just for the final treat but for the textures and evolving flavors along the way,” Bentley King, Talenti’s head of marketing operations for U.S. Ice Cream, told The Post.
It’s been more than a decade since Ansel shot to fame with the launch of the Cronut in 2013. The decadent-but-elegant doughnut-croissant hybrid quickly became a sensation, drawing long lines and spawning countless imitations.
Fans still constantly ask what the next Cronut flavor will be — it changes every month and is never repeated. (The flavor for March is apricot and brown sugar-orange caramel.)
Ansel, who was the pastry chef at Daniel Boulud’s Daniel for years before striking out on his own, is aware that he captured lightning in a bottle — or ganache in fried laminated dough — with the Cronut.
“It was a very organic launch that went viral. It was in the beginning of social media. It swept across the world within weeks and hundreds and thousands of people started lining up,” he said. “It was once in a lifetime.”
The Parisian Willy Wonka went on to create more delightful, technically inventive treats, such as a Frozen S’more with ice cream and cookie bits inside a torched marshmallow, and the Cookie Shot, a shot glass made from chocolate chip cookie dough that can be filled with cold milk.
Since the creation of the Cronut, he’s married his longtime partner Amy Ma, had two children and opened bakeries in Las Vegas and the Flatiron.
This Spring, he’ll open a French-Asian bakery, Papa d’Amour, near Union Square. The name translates to “daddy of love” and is a moniker Ansel’s kids use for him. The new spot will be rooted in Asian bread baking and nod to his children’s cultural heritage — Ma is Taiwanese-American — with a menu of milk breads, egg tarts, steamed buns and more.
“It’s a new challenge for myself. I’m looking forward to creating something new,” Ansel said.
Lately, he’s been experimenting with carrots and purple Okinawan sweet potatoes imported from Japan.
“The flavor is so delicate,” he gushed of the latter. He’s sourcing pricey ingredients from all over Asia for the new bakery, expanding his toolbox to treat New Yorkers to new creations.
He said, “I keep on building pastries that people don’t think are possible.”
