If There Were a Dessert Category for the Nobel Prize, This Treat Would've Won It by Now!
This Classic Símores recipe offers one of the ultimate sweet treats. Who doesnít love fire-roasted marshmallow with a layer of milk chocolate sandwiched between two pieces of graham crackers? Símores even have a National Day (which is August 10th, by the way) due to their overwhelming popularity! But what happens when someone ups the ante and creates an even more delicious-tasting Símores recipe? Well, that is exactly what Dominique Ansel has done with his Caramel and Black Truffle Frozen Smores! Mmmm.
Dominique Ansel is a French pastry chef who owns his namesake bakery, which is located in New York City. Since opening the Dominique Ansel Bakery in 2011, Ansel won both Time Out New Yorkís ďBest New BakeryĒ and Metromixís ďBest BakeryĒ within just four months. But while Ansel has been catapulted into pastry stardom, his roots are humble. Raised in a working-class family in a small city north of Paris, Dominique apprenticed at local bakeries after school and spent three years as a military cook in French Guiana. From there, Ansel found employment at Fauchon and in just seven years worked his way from a seasonal staff position to leading the restaurantís international expansion and was responsible for setting up franchises around the world. Prior to opening his bakery, he became well known in New York as an executive pastry chef at Daniel, a French restaurant, and during his six years with Daniel he was part of a team that saw the restaurant receive its first four-star New York Times rating, as well as three Michelin stars. But Ansel is best known for creating delightful desserts, including the Cronut (a croissant and doughnut hybrid), Magic Souffle (which is noted as the only soufflť that does not collapse) and, of course, Caramel and Black Truffle Frozen Smores!
Símores are actually a contraction of the all-too-common phrase ďsome moreĒ. While the exact origin is unknown, one early published Símores recipe can be found in a cookbook by the Campfire Marshmallows company, published in the 1920ís. There are many variations of the Símores recipe, including Hersheyís Símores chocolate candy bars and Pop-Tartsí Símores. While Símores are a traditional nighttime campfire treat, Anselís Caramel and Black Truffle Frozen Smores recipe might be a little difficult to eat around a campfire.
The Caramel and Black Truffle Frozen Smores recipe isnít widely shared by Ansel. But this Símores recipe is essentially inspired by the Turkish dondurma. Two qualities distinguish Turkish ice cream from the rest: its texture and resistance to melting (due to the additional of salep, a flour that acts as a thickening agent and mastic, a resin that imparts chewiness). Anselís Caramel and Black Truffle Frozen Smores recipe is a chewy ice-cream that has been wrapped in chocolate feuilletine and is then enveloped in melted marshmallow and frozen. Sounds simple, right? (OK, I might be using a bit of sarcasm, but thatís only because this frozen Símores recipe looks so incredibly delicious and I donít have the first clue about how to make it!). So if ever you have the chance to try Dominique Anselís Caramel and Black Truffle Frozen Smores, theyíre a must! (And if you wouldnít mind asking Ansel for his Caramel and Black Truffle Frozen Smores recipe, thatíd be great too Ė thanks!) Seriously if there were a Nobel Prize for a dessert category, Dominique Ansel would have won it by now! He just keeps pushing into the great beyond, going boldly where no one else has gone before.
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