RASPBERRY MERVEILLEUX BY LE TRES SUPERBE

Delphine Coppin first discovered the Merveilleux in Lille with Frédérique Vaucamps then decided after she got her CAP, to decline this pastry in all flavors in the tea room Le Très Superbe! She takes up the challenge, keeping all her greed, to cook a vegan version! Delphine gave us her recipe for this wonder made with YUMGO White ! Thank you very much !

PREPARATION
MERINGUE INGREDIENTS
  • YUMGO White 100 gr

  • Sugar              200 gr

MERINGUE PREPARATION
  • Beat YUMGO White to stiff using the maximum force of your food processor then add the sugar

  • Form 3 "snails" of 16 cm with a nozzle of 12.

  • Bake 2h30 at 100 ° c

  • Let cool

RASPBERRY CREAM INGREDIENTS
  • Vegetable cream 500 ml

  • Raspberry puree

  • Raspberry chocolate shavings

RASPBERRY CREAM PREPARATION
  • Beat the whipped cream and finish by incorporating the raspberry purée at the very end.

 
MOUNTING
  • Put a first circle of meringue

  • Cover with cream

  • Repeat the operation twice with the other two circles

  • Completely cover the cake with cream

  • Sprinkle with shavings then poach a few domes of whipped cream topped with a raspberry, for decoration