The curtain's been pulled back: The magic that is the Cronut, the DKA and Dominique Ansel's pâte à choux has been revealed in the wildly popular French baker's first book. Daniel Boulud's former pastry chef not only shares the recipes for the pastries that propelled him to fame, but also recalls tales of working hard and the thinking outside the box that led to them. Though some of the recipes may be daunting (the Cronut requires nearly two days of prep and a butter block!), Ansel's happy to teach. "Someone teaching you how to love something is very special," he says. "Teaching you how to respect the product and to care for things; that idea of sharing knowledge is very important for me." We're just glad he taught us how to make his simple, buttery banana bread (see the recipe).