Succès praliné

Name: Succès praliné
Yield: 2 succès (16 cm)
Cuisine: French
Ingredients: 180 g Egg whites; 46 g Superfine sugar; 180 g Almond powder; 136 g Powdered sugar; 36 g Potato starch; 50 g Whole almonds; 10 g Powdered sugar; 300 g 2% milk; 66 g Egg yolks; 90 g Superfine sugar; 24 g Custard powder; 240 g Butter; 144 g 50% praliné almond/hazelnut; 36 g Hazelnut paste; 50 g 50% praliné almond/hazelnut; 20 g Whole hazelnuts; 10 g Non-melting powdered sugar

Two crisp almond meringue disks around a praline mousseline: pastry cream whipped into butter, praliné and hazelnut paste. The disks are piped at 18 cm and trimmed to 16 cm after baking.

Makes: 2 succès (16 cm)
Total: 1,618 g

By weight.

Scale succès

Succès sponge

The last two lines (50 g almonds, 10 g icing sugar) are for the top

Ingredient	Grams	% of egg whites
Egg whites	180 g	100%
Superfine sugar	46 g	26%
Almond powder	180 g	100%
Powdered sugar	136 g	76%
Potato starch	36 g	20%
Whole almonds	50 g	28%
Powdered sugar	10 g	5.6%
Total	638 g

Whip the egg whites with the caster sugar to stiff peaks.
Mix the almond powder, powdered sugar and potato starch, then sift them.
Fold the dry ingredients gently into the whipped whites.
With a 10 mm round tip, pipe two 18 cm disks for each succès.
Scatter the almonds over one of each pair of disks. Dust both disks with the 10 g of powdered sugar.
Bake about 10 minutes at 180 °C (350 °F).
Trim every disk to 16 cm across.

Praline mousseline cream

Ingredient	Grams	% of milk
2% milk	300 g	100%
Egg yolks	66 g	22%
Superfine sugar	90 g	30%
Custard powder	24 g	8%
Butter	240 g	80%
50% praliné almond/hazelnut	144 g	48%
Hazelnut paste	36 g	12%
Total	900 g

Cook the milk, yolks, sugar and custard powder as you would a pastry cream.
Chill it quickly. Loosen it with a whisk and warm it gently.
Whip the butter, praliné and hazelnut paste together until smooth.
Add the loosened pastry cream in 2 additions.
Use the cream right away.

Finishing

Ingredient	Grams
50% praliné almond/hazelnut	50 g
Whole hazelnuts	20 g
Non-melting powdered sugar	10 g
Total	80 g

With a 14 mm round tip, pipe even drops of mousseline on the disk without almonds.
Pipe the praliné over them in a thin spiral.
Close with the almond-topped disk.
Decorate with hazelnut skins, chopped roasted hazelnuts and decoration sugar.

For bakers in the US

Succès: A crisp almond meringue sponge, like a dacquoise
Almond powder: Almond flour (blanched, finely ground)
Custard powder: A cornstarch-based mix with flavor and color, such as Bird’s
50% praliné almond/hazelnut: Paste of caramelized almonds and hazelnuts, 50% nuts
Hazelnut paste: Pure roasted hazelnut butter, unsweetened

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