It's been just over two months since the début of the cronut—the rotund, cloud-like pastry that has people queuing up outside of Dominque Ansel Bakery, and the lines are as long as ever. But Dominique Ansel is moving on, with a new take on another classic: the s'more.
Your teeth will crack its sugared shell like a spoon agreeably disrupting the surface of a crème brûlée. The marshmallow beneath it is soft, satiny, and wonderfully cold. ("It took some time to develop a marshmallow-like recipe that allowed it to freeze without getting hard," Ansel said.) A core of vanilla ice cream enveloped in chocolate feuilletine holds a long, maple-smoked stick in place. Welcome to the world, Frozen S'Mores.
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It's been just over two months since the début of the cronut—the rotund, cloud-like pastry that has people queuing up outside of Dominque Ansel Bakery, and the lines are as long as ever. But Dominique Ansel is moving on, with a new take on another classic: the s'more.
Your teeth will crack its sugared shell like a spoon agreeably disrupting the surface of a crème brûlée. The marshmallow beneath it is soft, satiny, and wonderfully cold. ("It took some time to develop a marshmallow-like recipe that allowed it to freeze without getting hard," Ansel said.) A core of vanilla ice cream enveloped in chocolate feuilletine holds a long, maple-smoked stick in place. Welcome to the world, Frozen S'Mores.
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