I’m posting this blog just in case this becomes the next cronut.
I want it on record that I had it (almost) first.
Dominique Ansel, about whom I have raved before on this blog, obviously took the world by storm with the cronut.
I haven’t tried one of these croissant/doughnut cream filled hybrids yet because I have NO desire to get up at 4:30 AM for a chance to eat one of these things (no,that is not an exaggeration. And on my recent visit to the bakery, they sold out of cronuts a few people before me in line, and those people had been online for 3 hours. Another girl walked in and proudly pronounced that she had just sold her cronut for $30. Really?!). There are imitators popping up all over the world, it has been featured on TV and the radio, and it’s poised to become the next queen of the world.
Obviously, the future king is George.
So, now that Ansel is the darling of the culinary world, I listen when he creates something new. And I go try it.
At 10:30 AM, because no time is a bad time for s’mores.
Here she is, in all of her sugary beauty. A huge, sticky marshmallow burnished to a nutty, caramelly finish. It isn’t as dark or bubbly as most marshmallows toasted over an open fire, but it intensely buttery and sweet. It’s also quite thick – you will have to chomp through a bit before you get to the filling.
The filling…layered with deep, crunchy chocolate wafer crumbles around frozen custard. The vanilla bean flecked custard is rich and creamy next to the sweet stickiness of the marshmallow. The finished effect of the perfect bite of this is crunchy, sticky, sweet, creamy, cold, and hot.
Try saying that three times fast.
The frozen s’more is a fantastic treat! It’s a little pricey, but it’s made to order with quality ingredients and the thing is huge – it comes to you on a foot long skewer! I really do miss the melty, ooey-gooey component of warm chocolate, but there really isn’t a way to do that without the whole interior melting.
And this IS called the frozen s’more.
And when these start selling on the black market for $40 a pop, remember…you saw it here (almost) first!