How long does the Merveilleux stay good?

Name: Merveilleux with mocha whipped cream
Cook time: 4 h
Total time: 4 h
Yield: 6P
Ingredients: 5 dl organic cream (35% fat); 2 0.5 tbsp icing sugar; 3 heaping tbsp instant coffee 1 0.5 tbsp cocoa powder; ± 300 g hollow Easter eggs of white, dark, and milk chocolate; 6 edible flowers; Meringues:; 3 egg whites at room temperature (100 g); 100g granulated sugar; 80g icing sugar

The Merveilleux stays freshest and is best eaten the same day. Store the Merveilleux in the refrigerator if you want to keep it longer.

Merveilleux with mocha whipped cream

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Do you want to get started with merveilleux with mocha whipped cream yourself? Discover the complete recipe here!

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Ingredients

What do you need?

Quantity: 6P

5 dl organic cream (35% fat)
2 0.5 tbsp icing sugar
3 heaping tbsp instant coffee 1 0.5 tbsp cocoa powder
± 300 g hollow Easter eggs of white, dark, and milk chocolate
6 edible flowers

Meringues:
3 egg whites at room temperature (100 g)
100g granulated sugar
80g icing sugar

5 dl organic cream (35% fat)
2 0.5 tbsp icing sugar
3 heaping tbsp instant coffee 1 0.5 tbsp cocoa powder
± 300 g hollow Easter eggs of white, dark, and milk chocolate
6 edible flowers

Meringues:
3 egg whites at room temperature (100 g)
100g granulated sugar
80g icing sugar

Preparation method

How do you make this?

Meringues: preheat the oven to 90°C. Whip the egg whites to foam with the granulated sugar until you no longer feel any sugar granules when you rub a bit of meringue between your fingers. Gradually add the icing sugar while sifting, whip for a few minutes until you have a glossy, firm mass, and pour it into a piping bag with a smooth nozzle. Cover a baking sheet with parchment paper and pipe thick meringues of 7 cm in diameter onto it. Let them dry in the oven for 2 hours. Turn off the oven and let the meringues cool in the oven.

Whip the cream stiff with the instant coffee and icing sugar. Stick the meringues together two by two with the flat side facing outwards. Place a 3 cm high rosette of whipped cream on top, but leave the edges free. Let them set in the freezer for 1 hour and keep the rest of the whipped cream in the refrigerator.

Break the 3 types of Easter eggs into small pieces and keep the 3 types separate. Coat each merveilleux all around with whipped cream and roll them in the chocolate pieces: 2 in white chocolate, 2 in milk chocolate, and 2 in dark chocolate. Cover the top with whipped cream and chocolate pieces. Store in the refrigerator.

Mix 0.5 tbsp cocoa and 0.5 tbsp icing sugar and sprinkle it over the milk chocolate pastries. Sprinkle the dark chocolate pastries with cocoa and the white chocolate pastries with icing sugar. Finish with flowers and serve.

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