I tried recreating Paris' new CRAZE Dessert | How To Cook That Ann Reardon

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  • Published on:  Friday, August 23, 2019
  • This week I am trying to recreate the famous Aux Merveilleux that we ate in Paris. Recipe: https://howtocookthat.net
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    Hi I am Ann Reardon, How to Cook That is my youtube channel it is filled with crazy sweet creations made just for you. Join me for creative cakes, chocolate & desserts, new video every Friday.

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  • How To Cook That
    How To Cook That  1 months ago +405

    Paris is such a lovely city with beautiful desserts on every corner ... have you ever visited?

  • Ebi
    Ebi  4 days ago

    I've never had pavlova but you can make minimerigue with strawberry blueberry and raspberry and flavor it like that

  • aura tsukimi
    aura tsukimi  7 days ago

    very oddly satisfying

  • Maria G
    Maria G  7 days ago

    For flavoring meringues, you probably would want to add instant coffee or whipped up the coffee foam which is a sort of meringue itself or for the fruity flavor, you may use sublimated fruit powders.

  • Hawkorvan
    Hawkorvan  7 days ago

    Looks like alfalfa

  • Danny DA
    Danny DA  14 days ago

    I'm one week late.

    It's still a bop

  • Kat
    Kat  14 days ago

    These sound so incredibly sweet that my teeth hurt, but I would eat each one. A key lime one could be tasty.

  • Storytime squad
    Storytime squad  14 days ago

    I’m from Louisiana and not to criticize but it’s pray-lean

  • Nancy Tomlinson
    Nancy Tomlinson  14 days ago

    Hello, I have a question which may be dumb despite the phrase " no question is a dumb question but only the one not asked ".

    How was quantities of various ingredients began? Example: separating the egg; yoke; whites.
    Where there a lot of trial and error?
    Even when you made a couple of recipes from the 200 year old Cookbook. There things that the cook was expected to know.
    Perhaps another recipe from the 200 year old Cookbook, I really enjoyed your explanations of their language of what you'd need yet how there was a learned cook who knew how long to knead the dough.
    I realize that my thoughts may not be fluent or phrased right. It's that tip of tongue then the word is gone. Or how you walk to the other side of your house to get something then you forgot why or what you needed.
    Thank you

  • Holly Heaphy
    Holly Heaphy  14 days ago

    Hey How to cook that
    Is the new video up tomorrow and why did you change it to every second Friday not every Friday

  • Diana Brebeanu
    Diana Brebeanu  14 days ago

    do the coffee and the cherry juice need to be cold?

  • Jaime Johnesee
    Jaime Johnesee  14 days ago

    I can't stand the feel of meringue against my teeth. To me, it's got a bit of a nails on the chalkboard feel. But you did such a beautiful job with them, though, that you made me want to try them, lol. ^_^

  • Susan Fudge
    Susan Fudge  14 days ago

    Can you buy double cream in the states?

  • Aaron Rose
    Aaron Rose  14 days ago

    If someone wanted to serve this in a restaurant, would the be any legal difficulties, what she the laws of that in the US

  • Addys vlogs And more

    Do a colab with the queen of buttercream Laurie from the icing artist

  • Mason Dumont
    Mason Dumont  21 days ago

    It looks like you rolled it in pellets for pet lizards, but I'm sure it tastes great!

  • The Pronoun I
    The Pronoun I  21 days ago +1

    Thank you for recreating it. Watched it for a second time. 💜

  • Musashi Roche
    Musashi Roche  21 days ago

    Hi Ann, I was just wandering if melted ice cream and self raising flour make a cake. Yep, blossom back at it again

  • Phankitty
    Phankitty  21 days ago

    when you were chopping the meringue strips, it reminded me of my cats' litter

  • bluemc86
    bluemc86  21 days ago +1

    Actually the Merveilleux are a speciality from Lille, in north of France... they even make big one to share 😊