WHY THE MERVEILLEUX IS THE MOST HEAVENLY FALL PASTRY.
With the summer beach coming to an end, it also brings to an end the desire to stay away from indulgent desert. Enter the merveilux (English translation: wonderful) a decadent but light French Belgium dessert that has only been available stateside for only a few years and is gaining momentum at the new pastry leaving the fashionable macaroon in its wake.
Frederic camps a pastry chef and his new yolk city shop aux merveilleux de Fred is the main responsible for the recent gaze. The pretty looking treat is composed of meringue filled with whipped cream and rolled with generoucrumbles of chocolate or nuts. Flavors include the increyable, with speculous biscuits and white chocolate and the magnifique, with praline whipped cream, almond chips and caramelized hazelnuts. Some of the marveilleux even come larger, ultra decadent cake sized.
He doesn’t believe in self-promotion and has not developed any new flavors in the past five years, and those are some of the best things about his merveilleux. They are by no mean intended to be trendy or gimmicky, just wonderfully delicious