Succès praliné (praline meringue)


Succès praliné (praline meringue)
The "succès" (success) is a classic of traditional French patisserie, made with two layers of almond meringue filled with praline butter cream. It's very rich and a little old-fashioned these days, but still has many faithful fans.
The original recipe comes from the master chef Gaston Lenôtre, and became one of his most famous cakes, but this version is a little easier to make.
257,930 34.7/5 for 41 ratings
Grade this recipe:

Last modified on: June 20th 2010

For 1 succès (meringue), you will need:

How long does it take?

Time required for this recipe:
PreparationRestingCookingStart to finish
2 hours 16 min.1 hour 20 min.40 min.4 hours 16 min.
Keeping: 1 or 2 days in the fridge, folded in a plastic film.
At what time?
  • When will I finish if I start the recipe at a certain time?
    When should I start for the recipe to be ready at a certain time?
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Step by step recipe


Stage 1 - 20 min.
Succès praliné (praline meringue) : Photo of step #1
Prepare an almond meringue by beating 3 egg whites to stiff peak stage, then add 150 g icing sugar at the end.

When the meringue is mixed, sprinkle 60 g ground almonds over and incorporate by tilting the bowl on its side and folding in gently with a maryse, so as not to lose the volume of the meringue.

Your almond meringue is ready.

Stage 2 - 5 min.
Succès praliné (praline meringue) : Photo of step #2
Preheat the oven to 150°C (300°F).

Place a large sheet of cooking parchment on your worktop and draw a circle about 20 cm or 8" in diameter on the rougher side of the paper, the smooth side being for the meringue.

Use compasses or draw round an upturned plate or large metal ring.

Stage 3 - 5 min.
Succès praliné (praline meringue) : Photo of step #3
Fix the sheet, smooth side uppermost on a baking sheet.

Prepare 2 baking sheets like this.

Stage 4 - 10 min.
Succès praliné (praline meringue) : Photo of step #4
Take a forcing bag and a large nozzle (diameter 16), and fill with almond meringue.

Then pipe a spiral without going beyond the edge of the circle you have drawn, starting at the outside and working towards the centre.

It's important to keep the meringue light and not crush it, ideally the spiral should be at least as thick as the diameter of the nozzle.

Make two identical circles.

Stage 5 - 5 min.
Succès praliné (praline meringue) : Photo of step #5
If you have some meringue left over, make shapes like finger biscuits, which are good for accompanying desserts like fresh mint ice cream or fruit salad for example.

Stage 6 - 2 min.
Succès praliné (praline meringue) : Photo of step #6
Sprinkle the circles with a little a little icing sugar.

Stage 7 - 40 min.
Succès praliné (praline meringue) : Photo of step #7
Put in the oven without delay, one above the other, for about 30-40 minutes. After 20 minutes swap the sheets over and turn them round to ensure even cooking.

Stage 8 - 20 min.
Succès praliné (praline meringue) : Photo of step #8
Watch the cooking carefully, and remove the meringues from the oven as soon as they are nicely coloured.

It's quite possible that, depending on your oven, you'll need to take one meringue out 10 minutes before the other, which hasn't coloured as quickly.

Handle carefully: take off the paper sheets and put to cook on a rack. Your "succès" bases are ready.

Stage 9 - 58 min.
Succès praliné (praline meringue) : Photo of step #9
Prepare 200 g Butter cream and fold in 50 g Praline.

Note: If you have prepared the butter cream in advance, remove from the fridge 1 hour before using, so that it has time to soften.

Stage 10 - 5 min.
Succès praliné (praline meringue) : Photo of step #10
Place a meringue base on a chopping board, if you have a metal dessert ring, put this over the base and press down hard to even up the shape.

If you don't have a ring, just place a plate on top...

Stage 11 - 5 min.
Succès praliné (praline meringue) : Photo of step #11
... and cut round with a knife to trim off the excess...

Stage 12 - 10 min.
Succès praliné (praline meringue) : Photo of step #12
... until you have a perfect circle.

Do this for both bases.

Share the offcuts around any folks hovering in the kitchen - sure to bring you "succès"!

Stage 13 - 3 min.
Succès praliné (praline meringue) : Photo of step #13
Assembling the cake:

Place the less good of the bases on the serving plate (if possible, put a paper doily on the plate first to make it prettier).

If you have a dessert ring it will be much easier.

Stage 14 - 7 min.
Succès praliné (praline meringue) : Photo of step #14
Cover this base with an even layer of praline butter cream.

Stage 15 - 1 hour
Succès praliné (praline meringue) : Photo of step #15
And place the second circle of meringue on top.

Refrigerate for at least 1 hour.

Stage 16 - 1 min.
Succès praliné (praline meringue) : Photo of step #16
Shortly before serving, dust the top with a little iciing sugar and remove the ring.

Remarks

You can make this cake the day before and keep it in the fridge without it suffering.

The praline butter cream can be replaced by another filling, but the name "succès praliné" will no will no longer be appropriate.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
1,862 Kcal or 7,796 Kj25 gr237 gr91 gr
93 %10 %22 %14 %
Per 100 g
Energetic valueProteins CarbohydratesFats
338 Kcal or 1,415 Kj5 gr43 gr17 gr
17 %2 %4 %3 %
Per succès (meringue)
Energetic valueProteins CarbohydratesFats
1,862 Kcal or 7,796 Kj25 gr237 gr91 gr
93 %10 %22 %14 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

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Source

After Gaston Lenôtre.

More recipes?

This recipe uses (among others)
Butter creamButter cream: You can get more informations, or check-out other recipes which use it, for example:
Icing sugarIcing sugar: You can get more informations, or check-out other recipes which use it, for example: Almond dacquoise, Nanou's chocolate cake, Moist Lemon Cake, How to make marzipan decorations, Diamond biscuits, ... All
Ground almondsGround almonds: You can get more informations, or check-out other recipes which use it, for example: Chestnut moelleux, Blackcurrant-almond muffins, Apple Strudel, Armagnac marzipan, Gâteau Nantais, ... All
PralinePraline: You can get more informations, or check-out other recipes which use it, for example: Paris-Brest, Praline rochers, ... All

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