A merveilleux for my merveilleux

On Saturday it was our anniversary, I can’t believe it’s been already 4 years. On one way it feels like we know each other for a lifetime, on the other it feels like this 4 years have passed in a flash. I guess that is a good sign, time flies when you are having a great time. We are quite a savy couple. We never go out for a fancy dinner. We prefer to stay at home, where you can go directly from the dinner table to the couch in a matter of seconds. I still wanted to have something special, appropriate for the occasion. Laurens was not home, he was on a conference and returning only in the evening the day after, so I had all the time in the world to prepare.

merveilleux
Včeraj je bila najina obletnica, ne morem verjet, da so minila že 4 leta. Po eni strani imam občutek, kot da se poznamo ze celo življenje, po drugi, pa so 4 leta minila kot bi mignil. Verjetno je to dober znak, čas beži ko se imaš lepo. Midva sva bolj šparoven par. Nikoli ne greva v fensi restavracijo na večerjo. Raje ostaneva doma, kjer te od konca večerje pa do kavča loči le nekaj sekund. Kljub temu pa sem si želela imeti nekaj posebnega, priložnosti primerno. Laurensa ni bilo doma, bil je na kongresu in se je vračal šele proti večeru naslednjega dne, tako da sem imela ves čas na tem svetu za pripravo.

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I made a special sweet treat for us, the merveilleux. Merveilleux, meaning marvelous in French, is a small cake consisting of two light meringues assembled together as a sandwich with whipped cream. The “sandwich” is then covered in whipped cream and coated with chocolate shavings (traditionally), crushed meringue or other toppings. It actually originated in Belgium. I guess when the weather is bad you have to have something good in your life, in Belgium you have waffles, chocolate and merveilleux (among others). Currently the most known merveilleux “ambassador” is French confectioner Frédéric Vaucamps, his merveilleux are delicious. Below you can see some pictures from his Brussels store that I visited a couple of weeks ago.

Aux merveilleux
Pripravila sem nama posebno sladkost, merveilleux. Merveilleux, kar pomeni čudovit v francoščini, je majhna torta, ki jo sestavljajo dva beljakova poljubčka (srčkano ime za meringo), ki sta sestavljena v sendvič s stepeno sladko smetano. “Senvič” je potem premazan s stepeno smetano in povaljan v čokoladnih ostružkih. Ta sladica pravzaprav izvira iz Belgije. Hm, nekaj dobrega moraš imeti v življenju, če je vreme vedno slabo, v Belgiji so to vaflji, čokolada in merveilleux (med drugim). Najbolj poznan “ambasador” merveilleux-a je trenutno francoski slaščičar Frédéric Vaucamps, njegovi merveilleux-i so odlični. Zgoraj si lahko pogledaš nekaj slik njegove slaščičarne v Bruslju, ki sem jo obiskala pred nekaj tedni.

merveilleux in the making
But back to my story. I thought the merveilleux would be the perfect dessert for such an occasion. I decided I will try to replicate the one that I brought back from Frédéric Vaucamps store, the Incroyable – with speculoos and white chocolate. To get that speculoos flavour, I whipped the cream with some speculoos pasta, I believe it is called Biscoff spread in the English speaking world, although I don’t know why is that, speculoos is and always will be speculoos (by the way also originating in Belgum). At the end I covered the whole thing with white chocolate shavings.

merveilleux sandwich
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Merveilleux is not hard to make. The key are good fresh meringues and gentle handling. The flavour combinations are endless and they look beautiful. I was really pleased with the result, it was delicious. Here is the recipe if you want to tacle this lovely dessert.

Enjoy the goodies!

Speculoos and white chocolate merveilleux
Serves 8
Sweet, delicate, beautiful dessert.
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Prep Time
30 min
Cook Time
3 hr
Total Time
3 hr 30 min
Prep Time
30 min
Cook Time
3 hr
Total Time
3 hr 30 min
Meringues
  1. 2 egg whites
  2. Pinch of salt
  3. 8 tbsp confectioners sugar
Speculoos cream
  1. 1 1/4 cup whole cream
  2. 1 tbsp castor sugar
  3. 3 tbsp speculoos pasta (Biscoff spread)
  4. 3/4 white chocolate shavings
To prepare the meringues
  1. Beat the egg whites with the pinch of salt until stiff peaks form, add confectioners sugar and mix until glossy.
  2. Fill a piping bag with the meringue and pipe 4 cm wide circles on a baking sheet lined with baking paper.
  3. Dry the meringues in the oven at 100°C, keeping the door ajar with a wooden spatula for 2-3 h (time depends on your oven and the humidity).
For the speculoos cream
  1. Beat the cream with the sugar.
  2. Add the speculoos pasta (Biscoff spread) and mix until combined.
Assembly
  1. Take one meringue and spread a bit of cream on it, take another one and make a sandwich. Hold gently and make sure your fingers are completely dry!
  2. Spread the cream around the edge of the sandwich (see picture in the post).
  3. Roll the merveilleux in white chocolate shavings.
  4. Put some cream in the piping bag with the star attachment and pipe the cream on top of the merveilleux.
  5. Serve and enjoy. Best eaten the same day otherwise the meringue looses it's crunch (it is still good the day after, it's just a bit more soft).
Oh the Goodies http://ohthegoodies.com/
merveilleux-16
Ampak pojdimo nazaj k moji zgodbi. Zdelo se mi je, da bi bil merveilleux perfektna sladica za takšno priložnost. Odločila sem se, da bom poskuslia posnemati merveilleux, ki sem ga kupila v slaščičarni Frédérica Vaucampsa, the Incroyable (neverjetni) – s speculoos kremo in belo čokolado. Speculoos kremo sem pripravila tako, da sem v stepeno sladko smetano vmešala speculoos pasto (mimogrede, speculoos je tudi belgijski). Na koncu sem vse skupaj povaljala v belih čokoladnih ostružkih.

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Priprava merveilleux-a ni težka. Glavno je, da imamo sveže meringe in nežen prijem. Kombinacij okusov je nešteto in izgledajo čudovito. Jaz sem bila izredno zadovoljna nad izzidom, bil je slasten. Tu je recept, če se želite preizkusiti v izdelavi te ljubke sladice.

Uživajte v dobrotah! 

Merveilleux s speculoos kremo in belo čokolado
Serves 8
Write a review
Print
Prep Time
30 min
Cook Time
3 hr
Total Time
3 hr 30 min
Prep Time
30 min
Cook Time
3 hr
Total Time
3 hr 30 min
Beljakovi poljubčki
  1. 2 beljaka
  2. Ščepec soli
  3. 8 žlic sladkorja v prahu
Speculoos krema
  1. 300 ml sladke smetane
  2. Žlica sladkorja
  3. 3 žlice speculoos paste
  4. 50 g belih čokoladni ostružkov
Priprava beljakovih poljubčkov
  1. Beljakim dodamo ščepec soli in jih stepemo v trd sneg.
  2. Dodamo sladkor in mešamo da zmes postane čvrsta in bleščeča.
  3. Zmes naložimo v brizgalno vrečko in na peki papir nabrizgamo 4 cm velike kroge.
  4. Meringe sušimo v priprti pečici na 100°C 2-3 ure (čas sušenja je odvisen od vaše pečice in vlažnosti zraka).
Speculoos krema
  1. Smetano stepemo in dodamo žlico sladkorja.
  2. Dodamo speculoos pasto in zmešamo, da dobimo enotno zmes.
Sestava
  1. Vzamemo eno meringo in jo premažemo s kremo, z drugo naredimo sendvič. Prijem mora biti nežen in prsti popolnoma suhi!
  2. S kremo premažemo rob "sendviča" (poglejte sliko v članku).
  3. Merveilleux povaljamo v belih čokoladnih ostružkih.
  4. Preostanek kreme damo v brizgalno vrečko z zvezdnim nastavkom in vrh merveilleux-a zapolnimo s kremo.
  5. Postrezite in uživajte! Najboljši so isti dan, sicer meringe niso več hrustljave (dan kasneje so še vedno odlični, le bolj mehki).
Oh the Goodies http://ohthegoodies.com/
merveilleux-3

8 comments

  1. Goed gedaan. De verhaaltjes maken het af. Top

    1. Thank you 🙂 ja, it would be a bit boring without the stories.

  2. These are gorgeous, thanks so much for sharing the recipe, and happy anniversary!

    1. Thank you and you’re welcome. Let me know if you give them a try, they are quite easy to make.

  3. These sounds amazing! Your rendition with speculoos is a great idea. Hope you had a wonderful anniversary!

    1. Thanks! I love speculoos, I would put it in everything 🙂

  4. ipv speculoospasta kan je speculoos raspen in je slagroom dat dan even laten staan en dan opkloppen met de poedersuiker tot je de gewenste dikte heb van slagroom en je hebt ook een lekker resultaat

    1. Bedankt voor het advies! Ik zal het proberen.

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