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During a visit to Lille with my French teacher I had to try a Merveilleux pastry. This is her favorite pastry and in Lille is pastry chef Fred. His boutique is called “Aux Merveilleux de Fred” and here they produce these beautiful pastries right in the window. To make a little impression on her, I got to work myself and made her this delicacy with a chocolate butterfly as an extra. It is not very difficult to make this merveilleux chocolate butterfly pastry, but it does take a lot of time because of the meringues and the butterflies. But the result is impressive, they are truly “Merveilleux!!” (This means beautiful in French)

Merveilleux pastry with chocolate butterfly

-Preheat the oven to 90 degrees, not the baking tray, line it with a sheet of baking paper.

-First we make the meringues, you do this by beating the egg whites in a large grease-free bowl until they foam and become a bit stiff. Then slowly add both sugars while continuing to beat. Use a mixer or food processor for this. Continue beating until the egg whites are stiff enough to form peaks that stand.

-Put the egg white in a piping bag and pipe a flat meringue, this will be the bottom of your merveilleux, pipe a convex meringue as a lid on the flat meringue. You can make six merveilleux with this amount.

-Place the meringues in the oven for 3 to 4 hours, they have become nice and hard and real foam.

Making the Merveilleux pastry with chocolate butterfly:

When the meringues have cooled down well, beat the mascarpone in a large bowl, then add the whipping cream and the whipping fix. I added some powdered sugar to make it sweeter. Beat until very stiff and you have a really muddy whipped cream. Put away in the fridge.

-Use a kitchen grater to grate 200 grams of dark chocolate into chips. Put these in a large flat dish so that you can roll the merveilleux in it.

-Take in the flat meringue and fold in some whipped cream mix. Then put the meringue on top, then fold in the whole meringue with whipped cream so that everything is covered, then roll it in the chocolate chips and set aside in the fridge.

The chocolate butterflies:

-Take a lot of baking paper, draw the butterflies on it with a waterproof marker. Fold the sheet in the middle of the butterflies so that you have two slightly convex halves. You place this on an unfolded book for support, so the sheet does not go anywhere and the butterfly retains its shape. (The side that is drawn with the marker is downwards, otherwise the ink will stick to the chocolate!)

-In a pan, heat the dark chocolate au bain Marie and put it in a piping bag. Cut a very small hole at the bottom and carefully pipe the chocolate onto the pre-drawn butterflies. Now heat the white chocolate in a bain Marie, in the meantime the dark chocolate has become somewhat stiff and you can then decorate the butterflies with the white chocolate. Put the book with the butterflies in its entirety in the refrigerator to let the butterflies stiffen up.

Merveilleux pastry with chocolate butterfly:

Finally, take the pastries out of the refrigerator and place a chocolate butterfly on each pastry!

Here you will find the complete recipe with all the ingredients you need. I hope you have fun preparing the dish below.

Merveilleux pastry with chocolate butterfly

During a visit to Lille with my French teacher I had to try a Merveilleux pastry. This is her favorite pastry and in Lille is pastry chef Fred.

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Hallway: pastries

Kitchen: French

Keyword: chocolate

Preparation time: 10

Preparation time: 20

Total time: 30

Servings: people

Author: Francine

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You need:

Ingredients:

For the merigues you will need:

2 proteins
50 gram granulated sugar
50 gram powdered sugar

For the pastries you will need:

1 strip dark chocolate 200 grams
150 gram mascarpone
250 ml whipped cream
100 gram dark chocolate - for the butterflies
1 strip White chocolate - for the butterflies
1 bag knock fix

Nice and easy: click on the logo of your favorite supermarket to add the ingredients.

And this is how you make it:

Preheat the oven to 90 degrees, not the baking tray, line it with a sheet of baking paper.
First we make the meringues, you do this by beating the egg whites in a large grease-free bowl until they foam and become a bit stiff. Then slowly add both sugars while continuing to beat. Use a mixer or food processor for this. Continue beating until the egg whites are stiff enough to form peaks that stand.
Put the egg white in a piping bag and pipe a flat meringue, this will be the bottom of your merveilleux, pipe a convex meringue as a lid on the flat meringue. You can make six merveilleux with this amount.
Put the meringues in the oven for 3 to 4 hours, they have become nice and hard and real foam.

Making the pastries:

When the meringues have cooled down well, beat the mascarpone in a large bowl, then add the whipping cream and the whipping fix. I added some powdered sugar to make it sweeter. Beat until very stiff and you have a really muddy whipped cream. Put away in the fridge.
With a kitchen grater you can grate 200 grams of dark chocolate into chips. Put these in a large flat dish so that you can roll the merveilleux in it.
Add the flat meringue and fold in some whipped cream mix. Then put the meringue on top, then fold in the whole meringue with whipped cream so that everything is covered, then roll it in the chocolate chips and set aside in the fridge.

The chocolate butterflies:

Take a sheet of baking paper and draw the butterflies on it with a waterproof marker. Fold the sheet in the middle of the butterflies so that you have two slightly convex halves. You place this on an unfolded book for support, so the sheet does not go anywhere and the butterfly retains its shape. (The side that is drawn with the marker is downwards, otherwise the ink will stick to the chocolate!)
In a pan, heat the dark chocolate au bain Marie and put it in a piping bag. Cut a very small hole at the bottom and carefully pipe the chocolate onto the pre-drawn butterflies. Now heat the white chocolate in a bain Marie, in the meantime the dark chocolate has become somewhat stiff and you can then decorate the butterflies with the white chocolate. Put the book with the butterflies in its entirety in the refrigerator to let the butterflies stiffen up.

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