Succès Praliné

Ingredients

• 4 large Egg whites (room temperature)
• 200 g Granulated sugar (for meringue)
• 30 g Powdered sugar (icing sugar) (sifted)
• 30 g Almond flour (finely ground almonds)
• 30 g Hazelnut flour (finely ground hazelnuts)
• 60 ml Water (for Italian meringue)
• 150 g Granulated sugar (for Italian meringue)
• 4 large Egg yolks (room temperature)
• 250 ml Milk (whole milk for richness)
• 150 g Praliné paste (store‑bought or homemade)
• 150 g Unsalted butter (softened to room temperature)
• 100 g Whole almonds (roughly chopped)
• 100 g Granulated sugar (for caramelized almonds)
• 20 g Powdered sugar (for dusting)

Instructions

1. Whisk egg whites for biscuit meringue

   In a clean mixing bowl, whisk the 4 egg whites with an electric mixer on medium speed until frothy. Gradually add the 200 g granulated sugar, a little at a time, whisking continuously until the mixture forms stiff, glossy peaks and the tip of the whisk forms a "bird’s beak" shape.

   Time: PT10M

2. Fold dry ingredients into meringue

   Sift the 30 g powdered sugar, 30 g almond flour and 30 g hazelnut flour over the meringue. Gently fold with a rubber spatula, lifting from the bottom, until the mixture is homogeneous and no white streaks remain.

   Time: PT5M

3. Pipe and bake the biscuit discs

   Transfer the meringue to a piping bag fitted with a plain tip. Pipe two large snail‑shaped discs onto parchment‑lined baking sheets. Preheat the oven to 130 °C and bake for 1 h 15 min, or until the biscuits are dry to the touch and lightly golden.

   Time: PT1H15M

   Temperature: 130°C

4. Cool biscuit discs completely

   Remove the biscuits from the oven and let them cool on the racks for about 30 min before handling.

   Time: PT30M

5. Prepare Italian meringue syrup

   In a small saucepan combine 60 ml water and 150 g granulated sugar. Bring to a boil and cook until the syrup reaches 118 °C on a thermometer (soft‑ball stage).

   Time: PT10M

   Temperature: 118°C

6. Whisk fresh egg whites for Italian meringue

   While the syrup is heating, whisk the remaining 4 egg whites in a clean bowl until they reach soft peaks (about 5 min).

   Time: PT5M

7. Combine syrup with egg whites

   When the syrup hits 118 °C, remove it from the heat. With the mixer on high speed, slowly stream the hot syrup into the whisked egg whites. Continue beating until the mixture cools to room temperature and becomes glossy and stiff.

   Time: PT10M

8. Make the praliné custard (crème anglaise)

   In a bowl whisk 4 egg yolks with 100 g granulated sugar until the mixture lightens. Heat 250 ml milk in a saucepan until just simmering, then gradually pour the hot milk over the yolk mixture while whisking. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it reaches 83 °C and coats the back of a spoon (about 10 min).

   Time: PT15M

   Temperature: 83°C

9. Incorporate praliné paste and cool custard

   Remove the custard from heat, stir in the 150 g praliné paste until fully incorporated. Transfer to a clean bowl, cover with plastic wrap directly on the surface, and let cool to room temperature (about 30 min).

   Time: PT30M

10. Prepare buttercream base

    Place the 150 g softened butter in the mixer bowl and beat on medium speed until pale and fluffy (about 5 min). Switch to the whisk attachment and gradually add the cooled praliné custard, beating until the mixture is smooth and slightly lighter in colour.

    Time: PT10M

11. Fold Italian meringue into buttercream

    Gently fold the prepared Italian meringue into the butter‑praliné mixture using a spatula, until fully combined and the cream is airy.

    Time: PT5M

12. Toast almonds

    Spread the roughly chopped 100 g almonds on a baking sheet and toast in a pre‑heated oven at 180 °C for 10 min, turning once halfway through, until golden and fragrant.

    Time: PT10M

    Temperature: 180°C

13. Caramelize toasted almonds

    In a clean saucepan combine 100 g granulated sugar and 30 ml water. Heat over medium until the syrup reaches 118 °C and turns amber. Add the toasted almonds, reduce heat to low, and stir gently until the nuts are fully coated and the caramel thickens (about 5 min).

    Time: PT10M

    Temperature: 118°C

14. Cool and crush caramelized almonds

    Spread the caramelized almonds on parchment paper and let them cool completely (about 5 min). Place them in a zip‑lock bag and crush with a rolling pin to a coarse texture. Set aside for assembly.

    Time: PT10M

15. Assemble the cake

    Place one biscuit disc on a serving plate. Spread a generous layer of the praliné buttercream over the surface, smoothing with an offset spatula. Position the second biscuit disc on top. Using the remaining buttercream, coat the sides and top of the cake, smoothing as you go.

    Time: PT15M

16. Finish with caramelized almonds and powdered sugar

    Press the crushed caramelized almonds around the perimeter of the cake to hide any gaps. Finally, sift the 20 g powdered sugar over the top for a delicate finish.

    Time: PT5M

Nutrition Facts

Calories

450

Protein

5 g

Carbohydrates

45 g

Fat

25 g

Fiber

2 g