It is summertime and the weather is quite a scorcher these days. In the Soho section of New York City, Dominique Ansel Bakery has a new summer treat that is stirring up a heat of interest as the newest dish of the moment. The Frozen S’more is the latest creation by Dominique Ansel that made its debut on Friday and is selling out as fast as the popular ‘Cronuts.’ This new concoction is made of a soft marshmallow that surrounds a square of vanilla ice cream (similar to the Turkish dondurma ice cream) that is rolled in chocolate feuilletine. The Frozen S’mores are then torched to order.
See how one of these Frozen S’mores are made from a video published by The New Yorker
I first attempted to get one on Saturday morning, but it was sold out by time I got to the cashier. Monday I went early in the morning to try one of these Frozen S’mores. In the bakery you can see Ansel torching the Frozen S’mores to each order made and handing them to the customers.
The first thing to do before taking the first bite is to get a good whiff of the s’more and the stick. The smell of burnt caramelized sugar and the applewood-smoked willow stick gives a sense of almost being at a campfire. The toasted marshmallow has a nice thin crisp br ûléed layer as you bite into the soft, light, sticky and fluffy marshmallow. As you get into the core, the texture changes taking a bite into the rectangle vanilla ice cream covered in chocolate feuilletine. The ice cream is dense and creamy like custard with a great contrast to the chocolate feuilletine that is very similar to crushed rolled chocolate wafer cookies.
This treat is very delicious in its taste. My only criticism is that the Frozen S’more is missing the graham cracker element to make it a true s’more. I would consider the dessert a marshmallow treat, but not an authentic s’more. Selling at $7 a pop, it is a bit pricier than the popular ‘Cronut’ that sells at $5. I do not see this dessert being as popular as the ‘Cronut,’ but will still get a good amount of interest from customers.
The second month anniversary has passed since the ‘Cronuts’ first surfaced at Dominique Ansel Bakery. The lines are longer than ever wrapping around the Vesuvio Playground and down Thompson Street. People are now waiting more than two hours to get a taste of the decadent dessert. Although production of ‘Cronuts’ has increased, the limit has decreased from three ‘Cronuts’ per person to two ‘Cronuts’ per person. The ‘Cronut’ craze has not only remained prominent at the bakery with eager foodies waiting for hours wanting to grab a bite of the dessert stirring the world, but also spread to bakeries across the nation that attempt to create their version of the ‘Cronut’ :
Chicago: Crognets at La Boulangerie and Doughssants at West Town Bakery
Los Angeles: Cullant at Semi Sweet Bakery
Philadelphia: Swiss Cro-Crème at Swiss Haus Bakery
Washington D.C.: Doissant at The Chocolate Crust
The current ‘Cronut’ flavor at Dominique Ansel Bakery is Blackberry Lime. This month’s flavor plays with sweet and tart flavors. The Blackberry Lime ‘Cronut’ is filled with a slightly tart blackberry jam and sweet vanilla cream. The ‘Cronut’ is dusted and accented with lime sugar and topped with a sweet light pinkish blackberry icing with blackberry bits mixed within. The ‘Cronut’ still visibly shows its beautiful soft and flaky layers in a cross-section. The lime sugar is sweet with a hint of lime flavor and complements the sweet and tartness of the blackberry jam and icing. This ‘Cronut’ flavor is also very good, but I preferred the rose vanilla flavor from May my favorite of the two I have tried.
If you are unable to get your hands on a ‘Cronut,’ I would highly recommend trying the signature pastry of the bakery, the DKA (“Dominique’s Kouign Amann”). The DKA is denser and saltier in comparison to the ‘Cronut.’ It is buttery, sweet and has similar texture with the same flaky croissant-like layers as the ‘Cronut.’ The crunchy caramelized crust gives the dessert good contrast to the soft inner layers. The taste reminded me of my childhood when I used to get those butterfly cookies from the Chinese supermarket in Flushing. I actually would prefer a DKA over the ‘Cronut,’ but the craze of the latter probably will go on for a while.
The bakery recently took a poll on Facebook for next month’s ‘Cronut’ flavor. They announced the new flavor to be coconut a.k.a. Croconut. So if you are planning to try to get the ‘Cronut,’ Frozen S’more or DKA, make it an early morning because these items are disappearing like smoke.
For more information on Dominique Ansel Bakery and the other bakeries making similar ‘Cronut’ desserts refer to the information below:
Dominique Ansel Bakery
189 Spring St.
New York, NY 10012
Open: Mon-Sat 8 a.m.-7 p.m., Sun 9 a.m.-7 p.m.
Closest Subway Station: Spring St. (C & E local trains)
915 W Belmont Ave.
Chicago, IL 60657
Open: Mon-Thurs 8 a.m.-9 p.m., Fri & Sat 8 a.m.-10 a.m., Sun 9 a.m.-9 p.m.
Closest transit: Belmont Red Line Stop and CTA Bus 77
West Town Bakery & Diner
1916 W. Chicago Ave.
Chicago, IL 60622
Open: Sun-Thurs 7 a.m.-9 p.m., Fri & Sat 7 a.m.- Midnight
Semi Sweet Bakery
105 E 6th Street
Los Angeles CA, 90014
Open: Tues-Thurs & Sun 8 a.m.-4 p.m., Fri & Sat 8 a.m.-5 p.m.
Sweet Haus Bakery
35 S. 19th St.
Philadelphia, PA 19103
Open: Mon – Fri 7 a.m.-6 p.m., Sat 7 a.m.- 4 p.m., Sun 9 a.m.- 3 p.m.
The Chocolate Crust
5830 Georgia Ave. NW
Washington , DC 20011
Open: Sun-Thurs 8 a.m.-6 p.m., Fri & Sat 8 a.m.-8 p.m.