We challenged four pastry chefs to elevate the popular campfire dessert. In addition to using the three classic ingredients—generic marshmallows, graham crackers, and milk chocolate—they could incorporate three other ingredients of their choice. Since there aren’t a lot of fire pits downtown, they had to use a barbecue to cook it. Here’s what they made.
1. Allyson Bobbitt and Sarah Bell’s Alfajores S’more (pictured at top)
Secret ingredients: Toasted coconut, homemade caramel popcorn, dulce de leche
The duo behind Leslieville’s Bobbette and Belle patisserie were inspired by their popular alfajore: an Argentinian shortbread cookie sandwich with dulce de leche in the middle and a coating of toasted coconut. To make dulce de leche, Belle submerged an entire can of condensed milk in simmering water for three hours, cooled it to room temperature, then put the can in the fridge overnight. Between two graham crackers, they stacked roasted marshmallows, melted chocolate, dulce de leche, and caramel popcorn, before rolling the
entire s’more in toasted coconut. “Make sure the marshmallows’ guts seep out from the crackers so that the coconut will stick,” says Bobbitt.
Bobbette and Belle, 1121 Queen St. E., 416-466-8800, bobbetteandbelle.com
2. Christine Fancy’s Banana S’more Trifle
Secret ingredients: Banana, vanilla pudding, maldon salt
The pastry chef at the new Liberty Village location of Origin has had home-style British cooking on her mind lately, so a trifle served in travel-friendly jars made sense for her. She layered the trifle with vanilla pudding (she made her own but the instant kind is fine); crushed s’more bits that she heated on the grill, and banana slices. To finish, she sprinkled maldon salt (kosher works, too) on top for a contrasting kick. “Trifles are really easy to make as long as you have a cream base,” says Fancy. “I just find bananas and chocolate divine together, but any chocolate-friendly fruit like strawberries will work.”
Origin Liberty, 171 East Liberty St., Suite 100, 416-649-4567, originliberty.com
3. Chris Getchell’s You Dirty Pig sandwich
Secret ingredients: Double-smoked bacon, Caldense bun, Nutella
As a fan of the bacon and chocolate, Getchell—who will be making pies at the soon-to-open North of Brooklyn Pizzeria—took the savoury route with this s’more sandwich. A soft, white toasted bun from Caldense Bakery is slathered with Nutella and melted chocolate. In between are slices of grilled, double-smoked bacon from the McEwan grocery store, toasted marshmallows, and graham-cracker crumbs. “If I could recommend a fourth ingredient, it’d be Mike’s Hot Honey,” he says. “It goes on everything: ice cream, pizza, and this s’more especially. Trust me.”
North of Brooklyn Pizzeria, 650 1/2 Queen St. W., 647-352-5700, northofbrooklyn.com
4. Rachelle Cadwell’s Curry S’more
Secret ingredients: Peanuts, curry powder, toasted coconut
Spurred on by her love of laksa, the Singaporean curry noodle dish, the woman behind new donut company Dough Toronto (and co-owner of Beast restaurant) used mild curry powder, toasted coconut, and finely crushed Ontario peanuts to give the American s’more an East-Asian twist. “Chili provides heat but curry adds a depth in addition to the spiciness,” says Cadwell. Melted chocolate is spread onto the graham cracker, then dusted with peanuts. In the centre is a marshmallow that’s heated till it expands to twice its size, then rolled in curry powder. A second cracker, also smeared with chocolate, is sprinkled with coconut and squished on top of the marshmallow.
Dough Toronto operates every Thursday at 96 Tecumseth St., from 8am until sell-out. Follow @doughtoronto for other pop-up times and locations