Merveilles
By Carola
Merveilles are a dessert originating in south-western France, usually prepared during the carnival season. Like all the French recipes popular on our family’s table, this one is also the result of suggestions from Josephine Despagne, wife of Carlo Pellegrino, who came from the Bordeaux area. A simple and tasty dessert, which has always accompanied the birthdays of my daughter Maria Chiara, born in February, during the carnival season.
ingredients for 4 people
150 g sugar
75 g butter
250 g plain flour
250 g 00 flour
3 eggs
1 glass of milk
1 small glass of cognac
Grated zest of 1 orange
Grated zest of 1 lemon
1 pinch of bicarbonate of soda
Icing sugar to taste
preparation
In a bowl, beat the whole eggs with the sugar until the mixture is fluffy. Add the cognac, the grated citrus peel, the softened butter, the plain flour, the self-raising flour and a pinch of bicarbonate of soda previously dissolved in a glass of milk. The result will be a fairly soft dough, which should be left to rest for about an hour. Afterwards, take the dough and roll it out to a thickness of 3 mm on a work surface that is not too floured. Cut strips 4 cm wide and 8 cm long with a pastry wheel or knife. Make an incision of about 4 cm in the centre with the help of the pastry wheel. Pour the oil into a deep saucepan. Fry the dough scraps for 3-4 minutes over medium heat, until golden brown on both sides. Immediately afterwards, place them on kitchen paper to remove excess oil. Allow to cool and serve the merveilles sprinkled with icing sugar and cinnamon.
Pair with a glass of Marsala soleras.
ingredients for 4 person
150 g sugar
75 g butter
250 g plain flour
250 g 00 flour
3 eggs
1 glass of milk
1 small glass of cognac
Grated zest of 1 orange
Grated zest of 1 lemon
1 pinch of bicarbonate of soda
Icing sugar to taste
preparation
In a bowl, beat the whole eggs with the sugar until the mixture is fluffy. Add the cognac, the grated citrus peel, the softened butter, the plain flour, the self-raising flour and a pinch of bicarbonate of soda previously dissolved in a glass of milk. The result will be a fairly soft dough, which should be left to rest for about an hour. Afterwards, take the dough and roll it out to a thickness of 3 mm on a work surface that is not too floured. Cut strips 4 cm wide and 8 cm long with a pastry wheel or knife. Make an incision of about 4 cm in the centre with the help of the pastry wheel. Pour the oil into a deep saucepan. Fry the dough scraps for 3-4 minutes over medium heat, until golden brown on both sides. Immediately afterwards, place them on kitchen paper to remove excess oil. Allow to cool and serve the merveilles sprinkled with icing sugar and cinnamon.
Pair with a glass of Marsala soleras.
