Merveille (beignet)

Merveilles are a kind of beignet typical of the Atlantic coast of South West France; Gascony, Bordelais, Charentes, Périgord as well as the Vallée d'Aoste and Suisse romande. They are also known in New Orleans.^[1] They are a twisted raised pastry similar to the Lyon bugnes, and resembling a Pennsylvania fastnacht.^[2]^[3] Merveilles are typically fried in duck fat.^[4]^[5]^[6]^[7]

References[edit]

^ Daniel Boulud, Dorie Greenspan Daniel Boulud's Cafe Boulud Cookbook 1999 068486343X Page 100 "... called merveilles, or marvels. In the United States, they are beloved in New Orleans. At home, my mother flavored the egg-rich dough with grated orange zest and formed the pastries into fanciful knot shapes before frying them."
^ The Donut: History, Recipes, and Lore from Boston to Berlin 2014 p14 1613746709 "In Lyons, bugnes are a type of twisted raised pastry similar to a Pennsylvania fastnacht. Along the Atlantic coast, something similar is called a merveille."
^ Isabelle Jervaise, Anthony Poujouanine A french family cooking: 44 classic french recipes P.84 2015 "MERVEILLES. Serves 4 pers Cost 3,00 € ; Prep time 25 min ; Cook time 10 min Total time 35 min ; Calories 310 Fat content 16,00% ... TIPS AND ADVICE: Cut the dough using a fluted pastry wheel to give the merveilles a decorative edge."
^ Judy Rodgers The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons 2002 0393020436 " and merveilles {pastry fried in duck fat}."
^ Gregoire Michaud Never Skip Dessert 2009 p32 "Grandma Esther's Merveilles 85 gm Egg 50 gm White Sugar...."
^ Richard Binns French Leave 3 p.21 0899191967 1983 If you see miques (yeast dumplings) or merveilles (hot, sugar-covered pastry fritters) on menus - order them.
^ The Oxford Companion to Sugar and Sweets, ed. Darra Goldstein, Sidney Mintz, Michael Krondl 2015 p.273 0199313393 . from the twisted pastry bugnes of Arles to the oreillettes (little ears) of Toulouse, known as merveilles (wonders) in Bordeaux.

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[1] Daniel Boulud, Dorie Greenspan Daniel Boulud's Cafe Boulud Cookbook 1999 068486343X Page 100 "... called merveilles, or marvels. In the United States, they are beloved in New Orleans. At home, my mother flavored the egg-rich dough with grated orange zest and formed the pastries into fanciful knot shapes before frying them."

[2] The Donut: History, Recipes, and Lore from Boston to Berlin 2014 p14 1613746709 "In Lyons, bugnes are a type of twisted raised pastry similar to a Pennsylvania fastnacht. Along the Atlantic coast, something similar is called a merveille."

[3] Isabelle Jervaise, Anthony Poujouanine A french family cooking: 44 classic french recipes P.84 2015 "MERVEILLES. Serves 4 pers Cost 3,00 € ; Prep time 25 min ; Cook time 10 min Total time 35 min ; Calories 310 Fat content 16,00% ... TIPS AND ADVICE: Cut the dough using a fluted pastry wheel to give the merveilles a decorative edge."

[4] Judy Rodgers The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons 2002 0393020436 " and merveilles {pastry fried in duck fat}."

[5] Gregoire Michaud Never Skip Dessert 2009 p32 "Grandma Esther's Merveilles 85 gm Egg 50 gm White Sugar...."

[6] Richard Binns French Leave 3 p.21 0899191967 1983 If you see miques (yeast dumplings) or merveilles (hot, sugar-covered pastry fritters) on menus - order them.

[7] The Oxford Companion to Sugar and Sweets, ed. Darra Goldstein, Sidney Mintz, Michael Krondl 2015 p.273 0199313393 . from the twisted pastry bugnes of Arles to the oreillettes (little ears) of Toulouse, known as merveilles (wonders) in Bordeaux.

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