A delicious new take on S'MORES (Brought to you by the inventor of the cronut)

It is no secret, to those who know me, that s’mores are one of my all-time favourite ooey gooey treats. Honestly, what could possibly be more delicious than biting into a soft, gooey treat of melted marshmallow and chocolate stuffed between two Graham Crackers? Nothing! Well, nothing expect A delicious new take on S'MORES (Brought to you by the inventor of the cronut).The word “s’more” is a contraction phrase of “some” and “more” (did someone say some more s’mores? Yes, please!). Although the first s’mores recipe was published by the Campfire Marshmallows Company in the early 1920’s under the name “Graham Cracker Sandwich”, the text mentions that the treat was already popular with Boy Scouts and Girl Scouts. In 1927 the Girl Scouts published Tramping and Trailing with the Girl Scouts and included a recipe for “Some-Mores”. Merriam-Webster was the first to actually use the word “S’more” in 1974.

While traditional s’mores consist of roasted marshmallow and melted chocolate sandwiched between graham crackers, this delicious new take on s’mores utilizes the Speculoos cookie, which is a more intensely flavored gingerbread version of a graham cracker. It is a type or shortcrust biscuit traditionally baked for consumption on or just before St. Nicholas’ feast in the Netherlands, Belgium and in the western and southern parts of Germany. Speculoos cookies are very thin, crunchy and slightly browned (and usually have an image or figure stamped on the front side before baking). Speculoos dough doesn’t rise much, but Dominique Ansel (creator of this delicious dessert) suggests baking it between two sheet pans to keep it flat.

Dominique Ansel is credited with also creating the ‘cronut’, which is a croissant-doughnut pastry made by frying a laminated dough in grape seed oil. The fried pastry is then sugared, filled, and glazed. In December 2013, Time magazine named the cronut as one of the “25 Best Inventions” of 2013. As with many dishes, there is some controversy surrounding the creation of the cronut. Chef Alina Eisenhauer of Sweet Kitchen & Bar claimed that she was the first to fry croissant dough and has been serving her ‘dosants’ since 2008, while baker Roy Auddino claims to have been making ‘doughssants’ since 1991.Other unique ingredients in this new and improved s’more include shards of milk chocolate with Maldon sea salt, honey marshmallow, dark chocolate ganache with Cabin Fever and Caramelia. (Don’t worry, I didn’t understand all of those words either!)Maldon seat salt is a unique salt that is produced only by the Maldon Crystal Salt Company. Maldon takes a slightly salt-centric view of the world and rightly so, because they’ve been producing the finest natural Maldon sea salt for the last 130 years. The salt is hand-harvested with a distinctive flaky texture and taste that lends a certain piquancy to any dish. Ansel recommends purchasing this salt from Dean 7 Deluca or Williams-Sonoma, claiming it will help to add contrast in flavor and elevate the gooey goodness.

Caramelia is a Valrhona chocolate-covered puffed rice. Ansel states, “It’s not something in a traditional s’more, but it adds texture with a little bit of nuttiness and crunch.” Along with the sea salt, honey marshmallows, dark chocolate ganache and Cabin Fever whiskey, this whole dessert is elevated and will be making you ask for ‘smore!

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