postWhat I ate in NYC!141 pts
“It was crispy and sugary on the outside and filled with a sweet cream. I wish I had a place like this near me because it was the best pastry I've ever had.”
H3
6.0/10
AI-generated summary
The is the sleeper, gooey and brown sugar forward. The kouign amann, sold as the DKA, gets called the best version in the city. People argue about the . Some say the original still beats every imitation, others got one stale and dry in the afternoon. Go early or preorder if you want one.
“It was crispy and sugary on the outside and filled with a sweet cream. I wish I had a place like this near me because it was the best pastry I've ever had.”
H3
“For pastries, you can’t beat Dominique Ansel. I think they use French butter or something, their pastries taste so rich and buttery.”
H3
“I actually tried the one from Dominique Ansel and it felt stale, the icing on top was too thick and goopy for my taste. And the cronut itself was not flaky.”
H3
“I think their cronut is still top tier. There's a lot of imitators who made their own version of the Cronut but IMO Dominique Ansel's is still my favorite.”
H3
“Wanted to love cronuts (have tried multiple flavors) but the filling to dough ratio is just so bad. Usually too sweet and the flavors rarely mesh well together.”
H3
“Agreed! It’s so gooey and brown sugar forward. I feel like the trend in NYC is to make a huge chocolate chip cookie and add nuts, so it’s nice that there’s is more what I consider a normal size and back to basics.”
H3
“Greasy, flavorless, cold, and disappointing.”
H3
“Cronut, meh”
H2
“it was so delicious, the cookie was great, the milk was perfectly sweet and refreshing, we really loved it.”
H2
“Sadly it was a disappointment. Maybe because I was there at 4 p.m.. The cronut was stale and dry, the taste was there, but it wasn't fresh.”
H2
“I love kouign amanns and it didn't dissapoint. Dough lamination and sugar was sublime.”
H2
“Very expensive but also very fucking good.”
H2