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Is Dominique Ansel's S'mores Pop a Worthy Cronut Wingman?

The frozen s'mores pop, Dominique Ansel's follow up to the cronut craze
The frozen s'mores pop, Dominique Ansel's follow up to the cronut craze
Lyons

"Okay, pay attention. First you take the graham, you stick the chocolate on the graham. Then you roast the 'mallow. When the 'mallow's flaming ... you stick it on the chocolate. Then cover with the other end. Then you scarf. Kind of messy, but good!" --Hamilton "Ham" Porter, The Sandlot

There's nothing more symbolic of childhood than the creation of a s'more; the act of slowly roasting a marshmallow over the campfire is a rite of passage for any man--especially a budding pastry chef. It takes work to get it right, too, at least when it comes to the 'mallow: find the perfect stick, secure the marshmallow, and toast it golden so that a crisp, crunchy exterior gives way to a warm center oozing creamy sugar. So it's no surprise that Dominique Ansel, the culinary force behind Dominique Ansel Bakery, had another hit on his hands when he unveiled the follow-up to the cronut: the frozen s'mores pop.

A staff member breaks out the blowtorch to add on the finishing touches to the frozen s'mores pop
A staff member breaks out the blowtorch to add on the finishing touches to the frozen s'mores pop
Lyons

This is a delicacy The Sandlot's Mr. Porter would undoubtedly enjoy, though the ingredients and recipe stray slightly from his instructions. Vanilla custard ice cream is encased in a chocolate wafer, which is then coated in a homemade marshmallow mix. The square creation is secured on a smooth cylindrical branch--which has been roasted over applewood chips to impart a campfire flavor--and given a brief torching to add crunch and heat to the otherwise cool treat. The savory pastry-ice cream hybrid balances hot and cold, chewy and crunchy, and vanilla and chocolate, and manages to do a good job of re-creating a favorite childhood experience.

An inside look at what awaits after the first bite
An inside look at what awaits after the first bite
Lyons

But while the combination of ingredients and presentation deserve praise, perhaps the most appealing aspect of Ansel's latest menu entrant is that you don't have to wake up at a quarter past 5 a.m. to secure a bite. I arrived at a reasonable 10:30 a.m. this past Monday and spent no more than 10 minutes waiting in line and watching the compilation of my snack before heading to the quiet backyard to enjoy the pop. By way of contrast, the cronut had sold out by 9:30 a.m. to the usual hordes.

The scene at the back patio of Dominique Ansel Bakery
The scene at the back patio of Dominique Ansel Bakery
Lyons

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Dominique Ansel

189 Spring St.
New York, NY 10012

212-219-2773


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