Food by VICE

Dominique Ansel's Banoffee Paella Gives the Cronut a Run for Its Money

The man behind the Cronut is revolutionizing banoffee pie—make this and never settle for soggy crust again.

by Munchies Staff
Jan 19 2017, 1:00am
banoffee-paella-ansel

Dominique Ansel doesn't just riff on classic desserts—he takes simple pastries and straight-up Pretty Womans them into masterpieces that put basic bakeries to shame. Evidently a fan of portmanteaus, the Cronut-creator is taking on banoffee.

If you haven't had the pleasure of tasting a banoffee pie before, you're probably not English. And you're definitely missing out. Think caramelized, toffee-drenched bananas with a layer of cream and a buttery, crumbly crust.

At his London bakery, Ansel gives the city's Spanish influence a shoutout, serving his banoffee in a paella pan. And, in the spirit of fucking with tradition, he assembles it upside-down, with the crumb on top, flipping it onto the plate just in time to serve. Soggy crusts are a thing of the past.

RECIPE: Banoffee Paella

If you're not already heating up your paella pan to recreate this beauty as you read this… Big mistake. Big. Huge. Get to it.