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Merveilles

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Introduction

Discover the delightful world of “Merveilles,” a recipe that tantalizes your taste buds with its unique combination of flavors and textures. This dish stands out for its rich heritage and modern twist, promising an unforgettable culinary experience.

Tips for this Recipe

To ensure your “Merveilles” turns out perfect every time, consider the following tips. Pay attention to ingredient quality and precise measurements using a digital kitchen scale for consistency. Properly preheat your frying equipment, as temperature control is crucial in achieving that golden-brown crust.

Why You Will Love This Recipe

The allure of “Merveilles” lies not only in its delectable taste but also in the story it tells. With each bite, you’ll appreciate the depth of flavor and the care that goes into this recipe. Whether as a special treat or an impressive dish for guests, “Merveilles” is sure to become a favorite.

Ingredients

1 cup all-purpose flour plus more for dusting
1/2 teaspoons baking powder
1/4 teaspoon fine sea salt
3 tablespoons sugar
1 tablespoon finely grated orange zest
1 tablespoon unsalted butter, room temperature
1 large egg, room temperature, beaten to blend
2 tablespoons brandy or dark rum
1 teaspoon vanilla extract
Vegetable, grapeseed, or sunflower oil (for frying)
Powdered sugar or cinnamon sugar (for dusting)

Adviced Equipment

  • Electric Mixer
  • Slow Cooker
  • Blender or Food Processor
  • Stand Mixer
  • Dutch Oven
  • Candy Thermometer
  • Food Processor with Dough Blade or Slicing Discs
  • Immersion Blender
  • Silicone Baking Mats / Parchment Paper
  • Digital Kitchen Scale

History of the Recipe

The roots of “Merveilles” trace back to traditional baking methods, with each generation adding their touch. The evolution is marked by a blend of cultural influences and innovative cooking techniques that have refined this recipe into its present form.

Fun Facts about This Recipe

Did you know? “Merveilles” has been passed down through generations, each adaptation reflecting the family’s culinary journey. The use of brandy or rum adds a historical nod to its ancestral roots, enhancing not just flavor but also tradition.

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Merveilles

Merveilles

amanda

Equipment

  • - Electric Mixer (for doughs or batters)

  • - Slow Cooker (useful for recipes requiring long, slow cooking times)

  • - Blender or Food Processor (for making sauces, soups, and pureeing ingredients)

  • - Stand Mixer (particularly useful for meringues, whipped creams, etc.)

  • - Dutch Oven (ideal for stews, braises, and certain casseroles)

  • - Candy Thermometer (for recipes requiring precise temperature control)

  • - Food Processor with Dough Blade or Slicing Discs (useful for dough handling and slicing ingredients)

  • - Immersion Blender (for pureeing, emulsifying, etc., directly in pots or bowls)

  • - Silicone Baking Mats / Parchment Paper (for baking and non-stick purposes)

  • - Digital Kitchen Scale (precise measurement for ingredients)

Ingredients

  • 1 cup all-purpose flour plus more for dusting

  • 1/2 teaspoons baking powder

  • 1/4 teaspoon fine sea salt

  • 3 tablespoons sugar

  • 1 tablespoon finely grated orange zest

  • 1 tablespoon unsalted butter, room temperature

  • 1 large egg, room temperature, beaten to blend

  • 2 tablespoons brandy or dark rum

  • 1 teaspoon vanilla extract

  • Vegetable, grapeseed, or sunflower oil (for frying)

  • Powdered sugar or cinnamon sugar (for dusting)

  • A deep-fry thermometer

Instructions

1

Instruction 1

Whisk 1 cup flour, baking powder, and salt in a medium bowl; set aside. Blend sugar and zest in a medium bowl with your fingertips until sugar is fragrant. Add butter; use a spatula to blend. Add egg, brandy, and vanilla; stir to blend. Add dry ingredients; stir until a moist dough forms. Transfer to a sheet of plastic; wrap tightly and chill for at least 2 hours and preferably overnight.
2

Instruction 2

Line a baking sheet with plastic wrap. Cut dough in half. Generously flour work surface (the dough is sticky). Working with 1 piece of dough at a time (chill remaining dough), dust top with more flour and roll out, turning occasionally to make sure it's not sticking; roll out dough as thinly as possible, turning and dusting with flour as needed.
3

Instruction 3

Working with a zigzag pastry or ravioli cutter, a plain pizza wheel, or a long knife, cut dough into long strips, squares, diamonds, or shape of your choice. Place strips on prepared baking sheet; cover with another piece of plastic wrap. Repeat with remaining dough. Chill for at least 1 hour.
4

Instruction 4

Pour oil into a deep saucepan to a depth of 4". Attach deep-fry thermometer to side of pan; heat oil to 350°F. Line a rimmed baking sheet with several layers of paper towels.
5

Instruction 5

Drop 4-6 pieces of dough into pan and fry until golden on both sides, 2-3 minutes. Using a slotted spoon or tongs and allowing excess oil to drip back into pan, transfer cookies to prepared sheet to drain. Pat tops with more paper towels to blot oil. While cookies are still hot, dust both sides with powdered or cinnamon sugar. Repeat with remaining dough, returning oil to 350°F between batches.
6

Instruction 6

Just before serving, dust Merveilles with more sugar.
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