Chocolate Marvel
Procedure
Ingredients · Servings 1
- 6cm diameter meringue discs for each merveilleux
- 250 g Fresh cream
- 25 g icing sugar
- 150 g Chocolate chips
Method · 1 h 20 min
- Merveilleux au chocolat, a recipe by Pierre Marcolini, a Belgian pastry chef with clear Italian origins and world pastry champion in 1995. Fr...
- Merveilleux au chocolat, a recipe by Pierre Marcolini, a Belgian pastry chef with clear Italian origins and world pastry champion in 1995. Fr...
- Merveilleux au chocolat, a recipe by Pierre Marcolini, a Belgian pastry chef with clear Italian origins and world pastry champion in 1995. Fr...
- Merveilleux au chocolat, a recipe by Pierre Marcolini, a Belgian pastry chef with clear Italian origins and world pastry champion in 1995. Fr...
- Merveilleux au chocolat, a recipe by Pierre Marcolini, a Belgian pastry chef with clear Italian origins and world pastry champion in 1995. Fr...
- Merveilleux au chocolat, a recipe by Pierre Marcolini, a Belgian pastry chef with clear Italian origins and world pastry champion in 1995. Fr...
I cooked them at 100 degrees for 2 hours with the oven door kept slightly open with a ball of aluminum foil.
I turned off the oven and let the meringues cool inside.
In the meantime, I prepared the French Chantilly by placing the cream and sugar in the bowl of a stand mixer and whipping it until stiff, then filling a piping bag.
I took the first meringue disk and covered it with cream, I placed the second meringue disk on top and covered it with cream as well, finishing with the third disk.
Then, using a spatula, I covered the meringues completely with the Chantilly cream and placed the dessert in the fridge for 1 hour.
I covered the entire surface with chocolate chips and placed it in the fridge for 30 minutes before serving.
