To assemble the Chitt’s Creek David I’m Trying Very Hard Not To Connect With People Right Now Shirt but I will buy this shirt and I will love this merveilleux, take one of the meringue rounds and scoop a heaping rounded tablespoon of whipped caramel cream on top. Top it with another meringue and use another five or six tablespoons of caramel cream to cover the top and fill in the sides with caramel cream. Don’t worry about it looking pretty—you just want to cover the entire top and sides with cream. Place the whole thing in the bowl of meringue crumbs and roll it around using your hands or two spoons until covered. Set aside on a plate and repeat with remaining meringue rounds, cream, and meringue crumbs until all of the merveilleux have been assembled and finished. Place in the fridge for at least an hour before serving or up to eight hours, so all of the flavors can meld and the merveilleux can firm up a bit. Merveilleux should be eaten the same day they are made. (I admit to having held them overnight and still enjoying them the next day; they are just a little squishier and less crunchy—but still amazing.)
Chitt’s Creek David I’m Trying Very Hard Not To Connect With People Right Now Shirt, hoodie, tank top, sweater and long sleeve t-shirt
Combine the Chitt’s Creek David I’m Trying Very Hard Not To Connect With People Right Now Shirt but I will buy this shirt and I will love this sugar and about 1/4 cup or 60 grams of water in a medium saucepan and bring to a boil on high heat. Continue boiling until the mixture starts to caramelize. Because there is so little sugar, the whole process happens quickly once the sugar starts to color so be aware. Swirl the pan to help the mixture color evenly and keep swirling gently until the caramel is deep golden brown. Turn the heat down to low and slowly and carefully whisk in 1 cup/240 grams of the heavy cream and the seeds scraped from the vanilla bean. Be careful as the caramel will sputter and spit — use a long whisk and stand away from the pot until it settles. Whisk until the cream is completely incorporated into the caramel and you have no more little bits of hardened sugar. Add the salt. Place the caramel sauce in the fridge for at least 8 hours (ideally overnight) or up to 3 days, so it chills enough to blend into the remaining cream and be whippable.