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CHOCOLATE MERVEILLEUX

Complexity level  

For 24 parts of 65g

Composition

  • Meringue 
  • Merveilleux Chantilly
  1. Belcolade
  2. Recipes
  3. Chocolate Merveilleux
Chocolate Merveilleux

Steps

1 Meringue
Ingredients
  • Egg white 100 g
  • Icing sugar (1) 100 g
  • Icing sugar (2) 80 g
Preparation
  • Whip the egg with 100 g icing sugar. When you receive a smooth meringue you can slowly incorporate the 80 g icing sugar (2).
  • Pipe the meringue on a Silpain® with demi spheres.
  • Sieve the Belcolade Premium Dutch Cocoa Powder Cacao-Trace on top and bake 10 minutes on 110 °C. Continue baking for 1 hour on 90 °C.
2 Merveilleux Chantilly
Ingredients
  • Cream 35% 500 g
Preparation
  • Heat up the fresh cream until 80 °C, pour onto the Belcolade Origins Lait Papua New Guinea 39% Organic Cacao-Trace and mix well until you obtain a homogeneous texture.
  • Let it cool down for 12 hours in the fridge of 4 °C.
  • Before piping on the meringue, whip it like a whipped cream.
3 Assembly
Ingredients
Preparation
  • Melt Belcolade Origins Lait Papua New Guinea 39% Organic Cacao-Trace and temper.
  • Spread it out thinly on a baking paper and roll it on a plastic tube before it starts to crystalize.
  • Remove the tube slowly. 

Created by Jeffrey De Weyer

The merveilleux (marvelous) is a small cake that originated in Belgium and is now found in France and some U.S. cities. It consists of a sandwich of two light meringues welded with whipped cream which has been covered with whipped cream and dusted with chocolate shavings. A candied cherry sometimes decorates the cake.

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