Pistachio-Chocolate Merveilleux

This Easter, fall for this refined and generous dessert that perfectly combines the sweetness of pistachio and the richness of dark chocolate. Inspired by the iconic "Merveilleux", this festive creation features light vanilla meringue, a smooth dark chocolate and pistachio cream, and a crispy kataifi insert.
The Eurovanille pistachio, selected for its exceptional quality and intense flavor, brings roundness and character to the recipe.
A delicate kataifi nest topped with edible flowers, dark chocolate shavings and mini meringues crowns the dessert with poetic elegance and indulgence—perfect for your Easter celebrations.

Vanilla French Meringue

Ingredients:

  • 200 g egg whites
  • 250 g caster sugar (divided in two)
  • 1 g vanilla powder

Instructions :

  1. Preheat the oven to 120°C (250°F).

  2. Whip the egg whites gradually.

  3. Add 125 g of sugar in three additions until glossy.

  4. Fold in the remaining sugar mixed with vanilla powder using a spatula.

  5. Pipe into spirals on a baking tray.

  6. Bake for 45 minutes. Let cool in the oven, turned off.
     

Pistachio-Chocolate Merveilleux Cream

Ingredients:

  • 100 g Cœur de Guanaja chocolate
  • 25 g pistachio praline
  • 25 g Eurovanille pistachio paste
  • 110 g heavy cream
  • 1 g gelatin
  • 300 g heavy cream
  • 20 g sugar

Instructions :

  1. Soften gelatin in cold water.

  2. Melt chocolate, praline, and pistachio paste with the 110 g cream.

  3. Off heat, stir in drained gelatin.

  4. Whip the 300 g cream with sugar into soft peaks.

  5. Gently fold into the cooled pistachio-chocolate cream.
     

Crunchy Pistachio Insert

Ingredients:

  • 75 g kataifi pastry
  • 25 g butter
  • 45 g white chocolate
  • 1 tsp neutral oil
  • 40 g Eurovanille pistachio paste
  • 1 pinch of salt

Instructions:

  1. Preheat oven to 170°C (340°F). Cut and spread kataifi on a tray.

  2. Drizzle with melted butter and bake for 12–15 minutes until golden.

  3. Melt white chocolate with oil. Mix in pistachio paste and salt.

  4. Combine with cooled kataifi.

  5. Press into a ring mold and freeze.
     

Assembly

  1. Line a pastry ring.

  2. Place a meringue disc at the bottom.

  3. Add a layer of pistachio cream.

  4. Insert the frozen crunchy center.

  5. Cover with the rest of the cream and smooth.

  6. Chill.
     

Decorations (prepare ahead)

  • Kataifi Nest: 75 g kataifi, 25 g butter. Shape in a ring, pour over butter, bake at 170°C for 12–15 minutes.
  • Dark Chocolate Shavings: Temper chocolate, spread, crystallize, then grate.
     

Finishing Touch

  1. Place the kataifi nest at the center.
  2. Garnish with edible flowers, mini meringues, and small chocolate eggs.
  3. Sprinkle chocolate shavings around for a final elegant, chocolatey flourish.