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Are Dominique Ansel’s frozen s’mores the next cronut? Most likely not. But the mad-scientist pâtissier—now an international superstar—surely has another hit on his hands: His latest remake of a sweet American classic debuts tomorrow at Dominique Ansel Bakery (189 Spring St between Sullivan and Thompson Sts; 212-219-2773, dominiqueansel.com). The decadent dessert ($7) features a cold, vanilla ice-cream core swaddled in two layers: a crispy chocolate wafer and then a gooey hybrid of homemade marshmallow and dondurma (a stretchy Turkish ice cream). It’s skewered with an applewood-smoked willow branch and torched to order—which lends a campfire fragrance and an elegant brûléed crackle—bringing the bonfire treat to urban dwellers.
Ansel’s not the only chef in town giving the campfire favorite another look. Click through our slideshow for five more reimaginings.
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