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Succès au Praliné is a delicious French dessert made with meringue, praliné, and rich buttercream. The dessert is traditionally made as a layered meringue with a smooth praliné-flavored filling. It’s indulgent and perfect for a special occasion!
Here’s how to make this decadent dessert:
Ingredients
For the Meringue:
- 4 large egg whites
- 1 cup (200g) granulated sugar
- 1/2 cup (50g) powdered sugar
- 1/4 cup (30g) chopped toasted hazelnuts (or almonds)
- 1/2 tsp vanilla extract
For the Praliné Buttercream:
- 1/2 cup (115g) unsalted butter, softened
- 1/2 cup (100g) praliné paste (can be found in specialty stores or made by blending toasted nuts and caramel)
- 1/2 cup (60g) powdered sugar
- 2 tbsp heavy cream
For Garnish (optional):
- Extra toasted nuts
- Powdered sugar
Instructions
1. Prepare the Meringue:
- Preheat your oven to 200°F (90°C). Line two baking sheets with parchment paper.
- In a clean, dry bowl, beat the egg whites with an electric mixer until soft peaks form.
- Gradually add granulated sugar, one tablespoon at a time, and continue to beat until stiff, glossy peaks form.
- Sift the powdered sugar over the meringue and fold it in gently.
- Fold in the vanilla extract and chopped toasted nuts.
- Spoon or pipe the meringue into two equal-sized rounds on the baking sheets, creating a 6-inch (15 cm) circle for each round.
- Bake for about 1.5-2 hours, or until the meringues are crisp and dry to the touch. Turn off the oven and let them cool completely inside the oven with the door slightly ajar.
2. Make the Praliné Buttercream:
- In a bowl, beat the softened butter until light and fluffy.
- Add the praliné paste and powdered sugar and mix until smooth.
- Gradually add the heavy cream, one tablespoon at a time, until you achieve a smooth, spreadable consistency.
3. Assemble the Succès au Praliné:
- Place one meringue disc on a serving plate. Spread a layer of praliné buttercream over it.
- Gently place the second meringue on top of the buttercream, creating a layered structure.
- Garnish the top with additional chopped toasted nuts and dust lightly with powdered sugar for a beautiful finish.
4. Serve:
- Chill the dessert for at least an hour before serving so the flavors meld together and the buttercream firms up. Slice carefully and enjoy the delicate layers of meringue, praliné, and buttercream!
Tips and Variations
- Make your own praliné paste by blending equal parts toasted hazelnuts (or almonds) and caramelized sugar in a food processor until smooth.
- Flavor twist: Add a touch of coffee extract or vanilla to the buttercream for a flavor enhancement.
- Gifting idea: This dessert is perfect for special occasions and can be packaged beautifully as a gift!
Would you like tips for storing or modifying the recipe?
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