Thank you for this post and recipe! I made these at Thanksgiving and they were perfect for our celebration here in Kentucky. Love them just chilled or halfway frozen. I definitely will visit the NYC shop during our next visit.
They opened in Montréal too!! Without meaning to offend, and meant in the most affectionate way, since getting to France from the US is not always an option, we nick name Montréal, Fake France. The food is divine, I get to hear and speak French, eat croissants, walk the Marché, and enjoy a different culture! And now, eat Marveilles!!
Nov 4, 2022·edited Nov 4, 2022Liked by Dorie Greenspan
Hi Dorie, your email "tombe à pic", or at the right moment! Just the day before, I was leafing through a new cookbook I picked up on a recent trip to Lille at the tourist office. It's one of those regional cookbooks, published by the local paper, called "Les Grandes Recettes des Haute-de-France, 64 plats de notre enfance". And in the dessert section, among other delicious sounding desserts is a recipe for "Le merveilleux". They do mention Frédéric Vaucamps in the footnotes. Their recipe is similar to yours, but with a lot less description. I think they assume the reader has made a meringue before. (I have not.). One difference I see is that you call for a small amount of vinegar. I'm curious about what affect it has. What is the science behind it?
I know this comment might send me into exile but I am not a big fan of meringue. But... to bite into a warm cramique from Aux Merveilleux will turn any day –rainy, snowy, foggy – into a sunny one. The cramique is this soft brioche-type bread that will win your heart. There used to be a Aux Merveilleux in New York City. Not sure if it's still there. Thanks for reviving such tasty memories!
Nothing to do with pastries, I'm just wondering, since I haven't been to Europe since August of 2019, if the restoration of Eglise St-Germain-des-Pres has been completed? I am dying to see it again, it's my absolute favorite place in Paris. Thank you! xo
Thank you for this post and recipe! I made these at Thanksgiving and they were perfect for our celebration here in Kentucky. Love them just chilled or halfway frozen. I definitely will visit the NYC shop during our next visit.
I LOVE PARIS! My favorite city in the whole world! Got that out 😊 Thank you for sharing with us.
They opened in Montréal too!! Without meaning to offend, and meant in the most affectionate way, since getting to France from the US is not always an option, we nick name Montréal, Fake France. The food is divine, I get to hear and speak French, eat croissants, walk the Marché, and enjoy a different culture! And now, eat Marveilles!!
Hi Dorie, your email "tombe à pic", or at the right moment! Just the day before, I was leafing through a new cookbook I picked up on a recent trip to Lille at the tourist office. It's one of those regional cookbooks, published by the local paper, called "Les Grandes Recettes des Haute-de-France, 64 plats de notre enfance". And in the dessert section, among other delicious sounding desserts is a recipe for "Le merveilleux". They do mention Frédéric Vaucamps in the footnotes. Their recipe is similar to yours, but with a lot less description. I think they assume the reader has made a meringue before. (I have not.). One difference I see is that you call for a small amount of vinegar. I'm curious about what affect it has. What is the science behind it?
I know this comment might send me into exile but I am not a big fan of meringue. But... to bite into a warm cramique from Aux Merveilleux will turn any day –rainy, snowy, foggy – into a sunny one. The cramique is this soft brioche-type bread that will win your heart. There used to be a Aux Merveilleux in New York City. Not sure if it's still there. Thanks for reviving such tasty memories!
Nothing to do with pastries, I'm just wondering, since I haven't been to Europe since August of 2019, if the restoration of Eglise St-Germain-des-Pres has been completed? I am dying to see it again, it's my absolute favorite place in Paris. Thank you! xo