“Merveilles” means “miracles” and Dorie says:
Can sweet, brandied egg dough, fried until puffed and then sugared until it poses a threat to shirtfronts, be anything less than a miracle? The pastry, a centuries-old sweet from France’s Aquitaine, the region that claims Bordeaux as its capital, was traditionally made for Carnival, but knowing a good thing when they see it, the Aquitaines now make it throughout the year.
I made these with lime zest and rum – 1/4 of the recipe to make about 10 little fluted strips of pastry to fry and coat in sugar. The dough is fairly soft and hard to work with – I made it, refrigerated it and then rolled it out, adding a LOT of extra flour to make it workable and less sticky. I cut it into the strips then refrigerated it for a few hours (not required but that worked with my schedule) and it was sightly easier to handle. Since I don’t deep fry, I used a tiny deep pot with enough oil to be “deep enough” and made sure to measure the temperature to 350˚F. They took a couple of minutes each side.
These were so tasty when warm, coated in icing sugar. The next day? Not so much. Glad I tried these and will definitely look out for them next time I’m in Aquitaine (because, you know, there’s a sweet little house there that I can recommend!)
Get the recipe for Dorie Greenspan’s Merveilles on page 246 of Baking Chez Moi or here.
Tuesdays with Dorie participants don’t publish the recipes on our blogs, so you’re encouraged to purchase Baking Chez Moi for yourself which you can do on Amazon (this link should bring you to the Amazon store in your country) or for free worldwide shipping, buy from The Book Depository. Then join us, baking our way through the book!
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