Merveilleux (Meringue and Chocolate Cream Sandwich Pastries)
Since my recent trip to Lille, I have been obsessed with making Merveilleux at home. These meringue and chocolate cream sandwich pastries are a famous specialty from French and Belgian Flanders and can be spotted across bakeries and pastry shops all over the city of Lille. I actually spent several minutes staring at pastry chefs crafting them through the windows of Aux Merveilleux de Fred, one of the most famous spots in the city to buy and eat Merveilleux. So as soon as I was back in my kitchen in…
- Prep time
- 40 min
- Cook time
- 31 min
- Yield
- 12 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- For the meringues (makes 24 small meringues):
- ½ tsp salt
- 4 egg whites
- 1 1/4 cup (250g) sugar
- For the chocolate shards:
- 200g dark (70%) or unsweetened chocolate, melted
- For the chocolate whipped cream:
- 1 ¾ cup (400ml) whipping cream(35%MF)
- 200g unsweetened chocolate, melted
Instructions
- 1
Step 1 – Make the meringues (you can make them the day before, and keep them in an airtight container). Take the eggs out of the fridge at least 15 minutes before you start working with them. Pre-heat your oven to 250F (120C) and prepare two baking sheets lined with parchment paper.
- 2
In a large bowl, beat together the salt and egg whites to a firm peak. Keep beating and slowly sprinkle in the sugar, in 3 additions, until sugar dissolves (the peaks should still be stiff).
- 3
Transfer to a large piping bag fitted with a large star nozzle. Form rows of 1 ½ inch-circles (3.75cm) of meringues onto lined baking sheets, leaving a 1 inch space between them. Bake for 1 hour, or until the meringues are dry and peel off easily from the parchment paper. Turn the oven off, and leave to cool (in the oven) for 30 extra minutes. Unpeel all the meringues from the parchment paper and set aside.
- 4
Step 2 – Make the chocolate shards. Gently melt the chocolate over a bain-marie or in a microwave (stopping and stirring every 20 seconds).
- 5
Place a large sheet of foil (at least 16 inches long) onto a large baking sheet or large cutting board. Pour the melted chocolate all over and spread it out to a very thin layer (as thin as you can) using an offset spatula, leaving an ½ inch (1.25cm) border all around. Chill for 2 hours.
- 6
To make shards, unpeel the chocolate layer from the sheet of foil and break it into tiny pieces. Transfer to a plate and chill until you need them.
- 7
Step 3 – Make the chocolate whipped cream. Place the bowl and whisk(s) in the freezer 30 minutes before you start making the whipped cream. Gently melt the chocolate over bain-marie or in a microwave (stopping and stirring every 20 seconds). Whisk the cream to a medium-firm peak and slowly pour in the melted chocolate. Whisk until the chocolate is just incorporated and the cream is light-brown and fluffy.
- 8
Step 4 – Assemble the Merveilleux. Grab 2 small meringues; drop a large dollop of chocolate whipped cream on top of one and sandwich with the other meringue (face down). Using a spoon or offset spatula, spread more cream on the outside and the top of the sandwiched meringues to cover them all over (leave the bottom cream-free). Sprinkle and roll in chocolate shards.
- 9
Place in a cupcake liner or onto a serving plate, and chill before serving. Repeat to build the other Merveilleux. If the chocolate whipped cream softens after a while, place it in the fridge for 15 minutes.
- 10
Merveilleux are best eaten within 1 hour after assembling (the meringues tend to soften quickly once covered with cream).