Succes Aux Noisettes
Submitted by trulyshuly
A French patisserie masterpiece: three crisp almond meringue layers sandwiched with silky hazelnut praline buttercream, finished with toasted almonds and powdered sugar.
YIELD
1 servingsPREP
40 minCOOK
30 minREADY
100 minThis is the cake that separates the home bakers from the pastry chefs, and now you can make it in your own kitchen.
Succes aux Noisettes is a classic French torte built from three shatteringly crisp almond meringue discs piped in elegant spirals and baked until golden. Between each layer sits a cloud of hazelnut praline buttercream, rich with egg custard and whipped butter blended with praline paste.
The sides get pressed with toasted sliced almonds and the top gets a delicate dusting of powdered sugar in a ring pattern. Slice into it and hear that satisfying crack of meringue giving way to the creamy, nutty filling.
Chef Tips
- Pipe the meringue from the center outward in a tight spiral to get even, uniform discs that stack cleanly.
- Cool the custard completely over ice water before beating it into the butter. Warm custard will melt the butter and break the buttercream.
- Let the assembled cake sit at room temperature for 30 minutes before serving. This softens the meringue just enough so it cuts without shattering.
Ingredients
Directions
- Available at specialty stores ** Toast almonds at 350℉ (180℃) for 7 to 10 minutes.
For Almond Meringue: ====================
Preheat the oven to 325℉ (160℃).
Cut out three 10-inch parchment paper circles and one 10-inch cardboard circle.
Set the parchment circles on baking sheets.
Beat egg whites to soft peaks and gradually add 2½ tablespoons of sugar and continue beating until stiff.
Combine 2½ cups of powdered sugar and ground almonds; fold into egg whites.
Spoon mixture into a pastry bag fitted with a no. 6 round tip. (A number six tip leaves a round, tube-like stream a little less than a half inch in diameter.)
Pipe meringue onto parchment circles, starting in the center and spiraling outward just to the edge.
Dust lightly with powdered sugar.
Bake the circles until crisp and very lightly golden (25 to 30 minutes.)
Cool on racks.
For Buttercream: ================
Place a medium bowl in a larger bowl of ice water.
Set Aside.
Bring milk to the boiling point in a heavy saucepan over medium heat.
Meanwhile, beat egg yolks in a large mixer bowl until smooth.
Gradually add ⅓ cup plus 1 tablespoon of sugar and continue berating until the mixture is pale yellow and forms a ribbon when beaters are lifted (about 7 minutes.)
Gradually add boiling milk to yolk mixture, beating constantly to avoid the yolk curdling.
Return the mixture to the saucepan, and cook over low heat - stirring with a wooden spoon, for 30 seconds.
Immediately pour custard into the bowl set over ice water.
Cool, stirring occasionally.
Beat the butter and praline paste in a large bowl until smooth and creamy.
Gradually beat in cooled custard.
To Assemble: ============
Using cardboard as a guide, trim meringues to even circles.
Carefully peel off the parchment paper.
Choose 1 meringue with a smooth bottom and set aside.
Spread ⅓ of the cream onto 1 meringue layer.
Top with a second meringue, centering it over the bottom layer.
Smooth on another layer of buttercream.
Top with remaining meringue, smooth side up, pressing gently.
Frost sides and top of cake with remaining buttercream.
Gently press sliced almonds onto sides and top with a spatula.
Dust about 2 inches of rim and 2-inch circle in center with powdered sugar.
Transfer to serving platter. Let stand at room temperature for 30 minutes before serving in wedges.
Comments