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Merveilleux 2.0

A delicate dessert with airy meringue and rich cream layers.

Confectionery Dairy Sugar

Merveilleux 2.0

Raphaël Giot

Debic Culinary Advisor

Ingredients

For 10 servings

Meringue

500g protein

1000 g sugar

Chocolate ganache 70%

90 g Debic Prima Blanca Max whipped cream with 11.5% sugar

15 g glucose

65 g chocolate 70%

20 g Debic Cream butter

Whipped cream with mascarpone and vanilla

500 g Debic Prima Blanca Max whipped cream with 11.5% sugar

150 g mascarpone

10 g vanilla extract with seeds

Preparation

Meringue

Beat the egg white and add it little by little at the same time the sugar. Make meringues with a diameter of 6 cm. Sprinkle granulated sugar on half of the meringues. Bake at 90 °C to let the meringue dry.

After baking and cooling, dust the meringues granulated sugar with a silver spray. Set aside.

Chocolate ganache 70%

Boil the Debic Prima Blanca Max whipped cream with 11.5% sugar and glucose. Pour over the chopped pieces chocolate.

Allow to cool to 40 °C, add the Debic Add cream and mix everything together.

Pour into a silicone shape and freeze.

Whipped cream with mascarpone and vanilla

mMix the mascarpone with the Debic Prima Blanca Max whipped cream with 11.5% sugar and vanilla. knock it completely into a smooth cream.

CONSTRUCTION AND FINISH

Put the mascarpone cream in a silicone mold, add add a ball of ganache in the middle and freeze it completely in.

Place a piece of milk chocolate on a foam Meringue. Add the ball of mascarpone cream and finish with a silver meringue.

Recipe tags Confectionery Dairy Sugar

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