One S’More to Rule Them All
Coffee is a core building block of all gustatory backpacking experiences (and, some would add, whiskey, too), but for car camping, no trip is complete without the holiest of holies, the s’more. And no s’more may be more luxuriously decadent and yummy than that invented by New York chef Dominique Ansel .
Ansel, who runs two bakeries and a restaurant in NYC, is the creator of the cronut, an ingenious mashup between a croissant and a donut. Despite its Homer Simpson roots, the cronut is a lot more than dough thrown in hot oil. Each one takes up to three days – laminated dough is indeed fried in grapeseed oil, but it’s then rolled in sugar, filled with cream, and topped with glaze. While others have made similar products, none have come close to being as successful – the process is so intensive and so few are made, scalpers have been buying them for $5 each and selling them for $100 .
Come to think of it, the cronut would make a pretty sweet backpacking breakfast.
But this is about Ansel’s s’more. The publication Time Out New York commissioned the chef to create the “ Ultimate S’More ,” and, as it writes, “Campfire snacks just got a major upgrade.”
Here’s what’s in it:
Speculoos cookie
It’s like a graham cracker, but is made of gingerbread and has much more intense flavors. Make your own or get them at Trader Joe’s .
Shards of milk chocolate with Maldon sea salt
Hey, Ansel’s a gourmet. Hershey’s isn’t going to cut it. Find it at Dean & Deluca or Williams-Sonoma.
Honey marshmallow
Ansel makes his own. “Using honey instead of sugar gives it a more floral flavor and a softer texture,” he told Time Out.
Dark chocolate ganache with Cabin Fever whiskey
See, now we’re back to the basic food groups.
Caramelia
Found at Whole Foods, Valrhona chocolate-covered puffed rice “adds texture with a little bit of nuttiness and crunch,” says Ansel.
Photo by Filip Wolak
Camp Notes is a big high five to the fun of sleeping outdoors and all that comes along with it. You know, camping and stuff.
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