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  • Bonjour mes amis, I want to talk to you today about these fun little treat the Merveilleux

  • What is that? It's French for the marvelous and as you can see

  • these little treats are definitely marvelous. We're seeing these in

  • bakeries in New York and LA

  • but today I am going to show you how easy it is to make them at home. They are simply

  • meringue discs that are covered and coated and whipped cream

  • and the flavor variations are endless. So let's get started

  • I'm going to show you today how to make very vanilla merveilleux.

  • First we need to make our meringues, so I lined my cookie sheet with parchment

  • paper and I'm using a two inch round cutter

  • to trace circles. Do about 36 of these.

  • After you traced all your circles, flip the parchment sheet over.

  • Now you have templates that you'll be able to pipe your meringue onto.

  • Now lets make the meringues.

  • Into your mixing bowl put the meringue powder, a quarter cup of water,

  • and the pinch of salt.

  • We are going to use a whip attachment for this, if you don't have a KitchenAid mixer

  • or you have a hand mixer that's okay or stand mixer use a hand mixer with the

  • with attachment. If you don't have a whip attachment for your hand mixer

  • you can do this with a lot of elbow grease and a regular whisk.

  • Now we are going to whip this until it forms soft peaks,

  • on high speed.

  • Once your mixture gets to soft peaks begin gradually adding your granulated sugar

  • and your vanilla extract. Whip it until the mixture forms stiff peaks and

  • triples in volume. This will take a few minutes and that's ok.

  • After your mixture triples in volume it will be

  • quite stiff, you'll have peaks that look just like this. See

  • it stands right up. I'm going to pipeline meringue discs using a tip 1A,

  • which is a large round tip

  • and a disposable decorating. Now you are going to use the circles you've piped as

  • a guide

  • to pipe 2 inch discs. You want them to be about a quarter of an inch, between a

  • 1/4 and a 3/8 inch high.

  • Just going around just like to pipe meringue discs.

  • Do as many as you can, again some place between 30 and 36

  • I'm just going to pat down any tips. I'm going bake these in a preheated 250 degree

  • oven, that's 250 not 350,

  • for 35 to 40 minutes or until they feel really firm but you don't want them to

  • actually brown.

  • After your meringues bake 35 to 40 minutes just cool them completely

  • on the counter, on a cooling grid of course. Now we're going to make the

  • vanilla whipped cream

  • to fill and coat our merveilleux. So into the mixing bowl

  • pour your heavy whipping cream and add your confectioners' sugar.

  • We are going to use our whip again for this because we want to be a lot of air into

  • this whipped cream.

  • Again you can do this with a hand whip

  • if you do not have to whip for your stand mixer

  • or hand mixer. Start out on a lower speed but you are

  • gradually going to increase it.

  • Once your whipped cream comes to soft peaks not stiff, we're going to add are

  • piping gel

  • and our vanilla for flavor.

  • We're adding piping gel because it's going to stabilize the whipped cream for

  • us. What that means is that

  • the whipped cream won't get runny or return back to its liquid form

  • because the piping gel is going to continue to make it strong

  • and stable. So you will be able to store these in your refrigerator for up to 24 hours.

  • And the vanilla. We're going to put the whip back on

  • and we're going to whip this on high until the mixture forms stiff peaks.

  • Coming from soft peaks too stiff peaks with whipped cream really doesn't take

  • very long at all.

  • So there you go it's quite stiff and standing straight up and that's exactly

  • what we want. Now we can fill

  • and finish our merveilleux. Fill another 16 inch disposable decorating bags

  • fitted with a tip 1M with the whipped cream that you made.

  • We're going to cover one-third of our discs with the rosette of

  • the whipped cream, as you can see I'm gonna do several in a row. I suggest you

  • do all love the first third and then put one on top.

  • Turn it over so the flat side is up just like if you were doing

  • a layer cake. Two layers of a meringue here

  • and then repeats with us a secondary rosette

  • on top of each merveilleux.

  • And then one final layer of meringue again turning it over

  • so that the flat side as up. After you build

  • all your merveilleux you are going to want to freeze them for 30 minutes so that they get

  • nice and firm will be super easy to coat.

  • When your merveilleux have frozen for 30 minutes they'll be nice and firm and you can

  • actually just pick them up just like this. The meringues are firm so you can hold

  • it on either side and I'm using a decorating bag

  • again the one that I filled with my whipped cream and the 1M tip

  • to pipe a little bit of my whipped cream and I'm just

  • very messily spreading it around the sides. You just need to scrape a thin

  • layer on it doesn't need to be thick

  • and then we are going to roll it

  • and are topping of choice. Here I am using

  • rainbow sprinkles but you can do all kinds of things like

  • chopped nuts or chopped candy melts, anything you like really the

  • the options are really endless. If you want do it a different way, a little

  • bit of a different way, you can just

  • so you don't have to refill decorating bag so often take the whip cream

  • right out of the bowl here instead of using it

  • to pipe up the sides. Either way is fine

  • and for this one I am going to use some

  • sliced almonds and just again rolling it to coat the sides.

  • Then I'm going to take my tip 1M

  • and my whipped cream to simply finish off the top

  • with a big rosette of vanilla whipped cream.

  • As you can see I only took half my merveilleux out of the freezer at one time

  • and that so they stay nice and hard and easy to ice and work with.

  • So work in batches that will make it a lot easier for you but that's how easy it is

  • to make this really impressive treat.

  • This very vanilla Mervue recipe is available for you at wilton.com

  • we've also got a triple chocolate merveilleux recipe and look for lots of great new

  • flavor combinations and ideas of merveilleux

  • all year long but you can just call it the marvelous.

Bonjour mes amis, I want to talk to you today about these fun little treat the Merveilleux

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マーベラスメルヴェイユの作り方 (How to Make The Marvelous Merveilleux)

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    cathy~ に公開 2021 年 01 月 14 日
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