Meringue dessert Merveilleux mousse is a crunchy meringue loaded up with a layer of whipped cream and secured with chocolate chips. Essentially, it is a white sugar haze of flavor.
Merveilleux mousse is a French word which means “Magnificent” is a little cake that as far as anyone knows started in Belgium or conceivably the North of France. Regardless it’s presently found in France and getting to be prevalent in the USA. It comprises of a sandwich of two firm meringues, a chocolate mousse filling covered in ground chocolate. The chocolate mousse style cream and the firmness from the meringue make this basically the most stunning background, make them today!
Merveilleux mousse Recipe
For the meringue, separate eggs and add the whites just to a blender blending bowl. Speed on medium speed until you arrive at delicate pinnacles. Include 33% sugar, whisk full speed for approx 30 seconds. Include the other third sugar, whisk 1 moment, and remaining sugar whisk 2 minutes. Add the filtered icing (powdered) sugar and overlay delicately until consolidated.
Line a heating sheet container with material paper. You can draw 2.5 inches or 6cm distance across circles on the underside of the paper as a guide.
Set up your funneling sack with a medium plain spout. Fill the sack with the meringue blend and pipe circle shapes straightforwardly on the material paper, these are the bases. At that point pipe marginally littler ones for the tops. Approx 12 of each. Prepare for 100 min at 200°F – 90°C. Expel and leave to cool once cooked.
Liquefy the cooking chocolate by utilizing a twofold kettle or legitimately in the microwave.
Spot the cream in a blending bowl, and speed until thick, don’t over whip.
When the chocolate has liquefied, include two stored tablespoon of the whipped cream into the dissolved chocolate, blend well until there are no bumps. Chocolate ought to be smooth.
Empty the chocolate blend into the blending bowl containing the whipped cream and race until joined (don’t over blend). Refrigerate 30 minutes.
Mesh the chocolate, place in a plate, keep cool or refrigerate.
When the meringues have chilled off, utilizing a tablespoon, scoop a portion of the chocolate blend and spot on the top side of one of the meringue bases. Include the littler meringue top, on top, by winding into position and tenderly sandwiching the chocolate blend. Utilizing a little spatula or margarine blade, scoop a greater amount of the blend and spread like icing a cake.
Fold into the ground chocolate serve quickly or refrigerate.
The first formula of the Meringue dessert Merveilleux was made by French gourmet expert Frederic Vaucamp in 1985. He brought an old-style pastry back, yet changed it up of flavors. The culinary expert opened seven sweet boutiques in Paris, additionally all over France, in London, Brussels, Berlin, and New York.
There is no uncertainty that I made a couple of endeavors to discover Frederic Vaucamp’s unique formula, however, it is kept in a mystery till today. I was fortunate enough to discover another formula adaptation made by a Belgian chocolatier, the World victor Pâtissier (1995), Pierre Marcolini. He depicts his Merveilleux as “a cutting edge cake, the marriage of freshness and smoothness… “