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The French pastry chef Dominique Ansel has struck again, this time with a ginger bread flavoured pinecone pastry that's filled with mouse and caramel cream.
The chef, who runs the New York based Ansel Bakery, hit it big this year with his donut/croissant hybrid, The Cronut, with people queuing from 5am in the morning to grab a taste of the dessert.
Since Cronut mania hit he's kept up to increased demand with other interesting creations such as the frozen s'more and more recently The Magic Soufflé which FDL were lucky enough to try.
With his newest creation It seems the pastry is set for a long lasting career shunning the commentators that claimed the Cronut was a one hit wonder.