On the way to the bakery Eric Kayser to buy one of my favorite bread “le gros Monge”, I started to notice, 2 shops away from Kayser on rue Monge in Paris 5th, a new pastry shop selling some kind meringue desserts. For months, the cakes didn’t tempted me: neither by the presentation nor by the idea of meringue (they are usually very sweet). Yet, I was a bit surprise to see there was always some queue waiting before the store.
Finally I bought a simple meringue just to test and to satisfy my curiosity. There I was surprised! It wasn’t like the meringue we usually see in most bakery in France. This one is light and airy: a hard shell slightly browned and a soft interior! I become instantly a fan!
Returning to the store, I bought 2 individual size Merveilleux this time: one dark chocolate and the other coffee. Both excellent. Merveilleux is actually a classical northern speciality, meringue and whipping cream. But this improved version is extremely light and weighs nothing.
You can see in this video how it’s made.
I tried to find more information about the bakery, Aux Merveilleux de Fred, the chef Frederic Vaucamps, is originated from Lille, north of France. There are already several boutiques in France. Newly opened also in Belgium, London and New York.
If you happened to be around the corner, don’t hesitate to try 1 or 2…simple desserts but quite good.
Anybody who is expert in bakery, do you know how to achieve the meringue with a thin cooked shell, and a soft core. What should be the oven temperature and the time needed? The normal meringue is uniformly hard, and is cooked with very low temperature for hours in the oven.
Aux Merveilleux de Fred
2 Rue Monge
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