Dominique Ansel Bakery London will be celebrating Easter with the return of Chef Dominique’s beloved Peep-A-Boos. These adorable marshmallow chicks are nestled inside real eggshells. Gently cracking the shell reveals the delight inside; a dark chocolate egg surrounding a fluffy honey marshmallow chick filled with a gooey salted caramel core.
“Growing up in France, I always knew Easter was coming up when the windows of all the chocolate shops would be lined with beautiful chocolate eggs. But when I moved to the U.S., I learned that many people’s childhood Easter memories involved marshmallows. So now, we celebrate Easter each year with our Peep-A-Boo marshmallow chicks – made with honey marshmallow that’s subtly floral and not too sweet, inside a real eggshell that you crack away. They’ve become a little Easter tradition of our own that we get to share with guests each year”, said Chef Dominique.
The chicks will be available from April 1st until the 21st of April priced at £20 for a set of five.
James Beard Award-winning Pastry Chef, Dominique Ansel has shaken up the pastry world with innovation and creativity at the heart of his work. He is the Chef/Owner of eponymous bakeries in New York, London and Los Angeles, alongside a restaurant in Los Angeles. He will be opening his second location in London this Summer in Covent Garden.
Chef Dominique has been responsible fro creating some of the most fêted pastries in the world, including the Cronut® (named one of TIME Magazine’s “25 Best inventions of 2013”), Cookie Shot, Frozen S’more, Blossoming Hot Chocolate, What-A-Melon Soft Serve and many more.
For his prolific creativity, he was named the World’s Best Pastry Chef in 2017 by the World’s 50 Best Restaurants awards. Food & Wine has called him “culinary Van Gough” while the New York Post coined him “the Willy Wonka of New York.” He was also named Business Insider’s “Most Innovative People Under 40”, one of Crain’s “40 under 40” and was bestowed the prestigious L’order Du Mérite Agricole, France’s second highest honour.
Prior to opening his own shop, Dominique served as the Executive Pastry Chef for restaurant Daniel in New York, when the team earned its coveted third Michelin star and four-star review from The New York Times. He opened his shop in New York’s Soho neighbourhood in 2011 with just four employees. The launch of Dominique Ansel Bakery London in September 2016 marked his first shop in Europe.
