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.
360K 4.3/5 based on 61 reviews
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Last modified on: June 20th 2010

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For 1 succès (meringue), you will need:

How long will it take?
Time required for this recipe:
PreparationRestingCookingStart to finish
2 hours 16 min.1 hour 20 min.40 min.4 hours 16 min.
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Step by step recipe

Stage 1 - 20 min.
Succès praliné (praline meringue)
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)
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)
Fix the sheet, smooth side uppermost on a baking sheet.

Prepare 2 baking sheets like this.

Stage 4 - 10 min.
Succès praliné (praline meringue)
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)
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)
Sprinkle the circles with a little a little icing sugar.

Stage 7 - 40 min.
Succès praliné (praline meringue)
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)
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)
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)
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)
... and cut round with a knife to trim off the excess...

Stage 12 - 10 min.
Succès praliné (praline meringue)
... 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)
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)
Cover this base with an even layer of praline butter cream.

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

Refrigerate for at least 1 hour.

Stage 16 - 1 min.
Succès praliné (praline meringue)
Shortly before serving, dust the top with a little iciing sugar and remove the ring.
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.
1 or 2 days in the fridge, folded in a plastic film.
After Gaston Lenôtre.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
6,843 Kcal or 28,650 Kj72 gr687 gr423 gr
342 %28 %65 %64 %
Per 100 g
Energetic valueProteins CarbohydratesFats
1,244 Kcal or 5,208 Kj13 gr125 gr77 gr
62 %5 %12 %12 %
Per succès (meringue)
Energetic valueProteins CarbohydratesFats
6,843 Kcal or 28,650 Kj72 gr687 gr423 gr
342 %28 %65 %64 %
% 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).
Possible allergens in this recipe: Egg, Nuts, Milk
How much will it cost?
  • For 1 succès (meringue) : 2.87 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
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: Rich hazelnut buttercream, Paris-Brest, Amaretti, Brioche slices with almond cream, Pink Reims biscuits, ... All
Ground almondsGround almonds: You can get more informations, or check-out other recipes which use it, for example: Chestnut moelleux, Moist chocolate cake, Marzipan (almond paste), Croute à thé, Gâteau Nantais, ... All
PralinePraline: You can get more informations, or check-out other recipes which use it, for example: Praline rochers, Paris-Brest, ... All
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The 3 comments already posted on this recipe
  • When I was a student in France many years ago, a local patisserie made miniature succes. It was my favorite cake, and I have thought of that pastry with longing. Thanks for the recipe.
    Posted by Claire january 16th 2013 at 13:44 n° 3
  • Thank you Louise! You know it's Nanou's favourite cake, I MUST do it for her bithday.P.S. No not USA this summer, we will be closer in London.
    Posted by jh june 22th 2010 at 20:26 n° 2
  • Oh JH it looks simply heavenly. I would love to try to create something as beautiful one day. Thank you for your step by step instructions. LouiseP.S. Will you be vacationing here again this year:)
    Posted by Louise june 21th 2010 at 20:10 n° 1
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