ELLE (Canada) - - Radar -

They’re small, el­e­gant and very, very French. It’s time to meet your next pas­try ob­ses­sion: the merveilleux. French chef Frédéric Vau­camps has landed in New York with an up­dated ver­sion of this 18th­cen­tury dessert, un­veil­ing it at his name­sake shop, Aux Merveilleux de Fred. Vau­camps uses choco­late

whipped cream sand­wiched be­tween del­i­cate meringues to cre­ate lit­tle pieces of heaven, or what

he calls “cream puffs.”

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