My favorite dessert has always been Millefeuille. Whenever we were in Paris, I looked forward to having one of these delicious treats. To me, it is not as sweet as the dessert we call Napoleon here in the United States.
However, after making David Leibovitz’ recipe for Merveilleux, this weeks choice for Cookthebookfridays, I think I have found a new favorite.
I remember when we were doing AMFT, I thought some of the recipes were impossible, but once you try it, it really isn’t so difficult at all.
I felt that way after reading thru this week’s recipe and thinking to myself, I could never accomplish making a meringue, but it actually turned out to be so easy.
Preparing the merveilleux took a bit of time because the cream must be as thick as a buttercream. In the recipe, David called for 3/4 teaspoon of vanilla, however, since the creme fraîche that I bought had a vanilla flavoring to it, I eliminated it altogether.
My biggest mistake with this recipe was cutting it in half. I thought there was no way we could eat ten of these cakes, I was so wrong.
Now for the fun part…..
To assemble the cakes you must layer some of the cream between two meringues and then cover the whole cake with more cream. That’s the fun part and extremely messy. However, once it has been rolled in the chocolate curls, it turns out perfect. For a little extra decoration I added a cherry on top.
Hubby said it looked as though it came straight out of a patisserie, (he was hungry) but that made my day.
The end result was a delicious dessert that I will be make again.