Cronuts on the Back Burner: The Frozen S’More

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. Wannabe cronuts abound. Scalpers’ delivery schedules are packed. At the magazine, we’ve either waited in line or scalped some ourselves. The cronut chronicles continue.

However, Dominique Ansel is moving on. This Saturday, July 13th, the bakery will celebrate the cronut’s two-month anniversary with the introduction of 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, apple-wood-smoked stick in place.