30 disks Common (French) Meringue (baked 2 1/4 inch disks)
1 quart Crème Chantilly (Chantilly Cream)
10 ounces Raspberries or wild strawberries
9 ounces Chocolate shavings
1/2 ounce Cocoa powder
Yield: 15 Individual
1. Using a pastry bag fitted with a medium tip, pipe a large rosette of the Crème Chantilly on half of the meringue discs.
2. Place a few berries on the cream and top with an inverted meringue disc.
3. Ice the sides and top of the merveilleux with the remaining Crème Chantilly.
4. Roll the merveilleux, sides and top in chocolate shavings.
5. Dust lightly with cocoa powder and garnish with more of the berries.
6. Yield: 15 Individual Pastries
Yield: 15 Individual
1 quart Crème Chantilly (Chantilly Cream)
10 ounces Raspberries or wild strawberries
9 ounces Chocolate shavings
1/2 ounce Cocoa powder
Yield: 15 Individual
1. Using a pastry bag fitted with a medium tip, pipe a large rosette of the Crème Chantilly on half of the meringue discs.
2. Place a few berries on the cream and top with an inverted meringue disc.
3. Ice the sides and top of the merveilleux with the remaining Crème Chantilly.
4. Roll the merveilleux, sides and top in chocolate shavings.
5. Dust lightly with cocoa powder and garnish with more of the berries.
6. Yield: 15 Individual Pastries
Yield: 15 Individual
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