The Merveilleux, my favorite cake, more often prepared in the North, is nevertheless a classic of my childhood on the French Riviera.
Even if the recipe seems simple, a meringue decorated with a chocolate cream, half mousse, half ganache, and sprinkled with chocolate shavings, it takes know-how to obtain a delicious and incomparable taste.
When I tasted for the first time, by chance, the wonderful Benjamin Marquis, it was a pure moment of pleasure.
The Pastry Chef:
Benjamin Marquis, originally from Picardy, grew up in a small village where he used to enjoy a pastry every day at the local bakery. This is where his desire to create cakes was born.
Having been trained by a Chef from Fauchon, his pastries remain traditional although revisited.
The plus that makes the difference: he is a true craftsman, which means that he makes everything, the pastry cream, the different doughs, the toppings and the glazes. Benjamin uses basic products to create his cakes. He also works with seasonal products, trying to find the tastes of his childhood.
The Chocolate Wonder:
A light mousse but with a very homemade chocolate taste, a melting meringue and chocolate chips that sparkle in the mouth. A real delight.
The Wonderful white chocolate and speculos :
Nice and especially good variant of the classic Merveilleux: a white chocolate and speculos mousse, a melting meringue there too, and white chocolate shavings: really amazing and delicious!
Benjamin also offers a wide variety of cakes with classics like the chocolate éclair for example, as well as very good pies.
To taste them, on the spot or to take away, two addresses:
- Le Saint Antoine, 6 Place Bernard Cornut Gentille, Cannes. Tel : +33 493 99 34 51.
- Boulangerie de la Californie, 96 Avenue Maréchal Juin, Cannes. Tel : 09 67 33 34 12.
"In the childhood memories of every good cook is a great kitchen, a working stove, a baking cake and a mother" Barbara Costikyan