Places of New York: Crafting French pastries at Aux Merveilleux de Fred

The French pâtisserie, commended for its light and airy meringue pastries, serves up ‘Merveilleux’ in the West Village. The recipe itself has ties to Chef Frédéric Vaucamp’s beloved Northern France and the brand’s inspiration is in the fantasy and nouvelle elégance associated with high society salons of late-18th century Paris.

Larbi Piro prepares fresh meringues, characterized by their egg white and sugar base. This is one of many steps in the process of creating Le Merveilleux, a typical 17th century French pastry, revived by Chef Fred Vaucamps in Northern France in 1982. (©Nicole DeMarco — September 20, 2016)

In baking Brioche, timing is key to ensure a golden, flaky crust. Alexandra Jacques slides a fresh batch in the oven. Brioche is baked on-site daily, from non-processed ingredients. (©Nicole DeMarco — September 20, 2016)

The eye-catching pastries line the window, creating some serious curb appeal. L’Excentrique tastes of Amarena Cherry, Le Merveilleux contains Dark Belgian Chocolate, Le Sans-Culotte blends hints of caramel, and L’Impensable is rich in coffee (from left to right). (©Nicole DeMarco — September 20, 2016)

Customers peer in the window, surveying the selection of fresh brioche and meringue pastries. (©Nicole DeMarco — September 20, 2016)

Julie Pontonnier mounts the meringues, using whipped cream blended with speculoos cookies and white chocolate. She then coats the whipped cream with fresh white chocolate shavings, assembling the L’Incroyable. (©Nicole DeMarco — September 20, 2016)

Pontonnier prepares the white chocolate shavings, ensuring the ingredients are prepped for her craft. (©Nicole DeMarco — September 20, 2016)

The Aux Merveilleux de Fred shop is a light and airy, much like their namesake pastries. (©Nicole DeMarco — September 20, 2016)

The West Village pâtisserie, marks the first overseas venture for the French pastry house. It opened in Dec. 2015, and Francophiles, French expats, and sweet tooth’s have been drawn to the spot ever since. (©Nicole DeMarco — September 20, 2016)