Hazelnut Succès

Please note: This recipe is part of the Premium section.

A true icon from the legendary pâtissier Gaston Lenôtre, the Hazelnut Succès is a masterclass in texture and flavor. Imagine two disks of crisp yet chewy almond biscuit, their delicate shells giving way to a rich, luxurious hazelnut filling. Each bite is a sublime contrast, an experience so airy and delightful it feels like enjoying a magnificent, giant macaron.

Hazelnut Succès

Course: Cakes, Pastries

Cuisine: French

Keyword: buttercream, succes

Prep Time: 1 30

Cook Time: 1

Make a day ahead: 0

Total Time: 2 30

Servings:

Calories: 350kcal

Cost: $15

Lenôtre's iconic pastry

Equipment

1 Stand mixer
1 Food processor
1 Rubber spatula
1 Dough scraper
1 Large offset spatula
2 Saucepans
1 Piping bag
1 Tart ring
1 Plain tip # 807 for the meringue
1 Open star tip #825 for the filling

Ingredients

Succès Biscuit

2 each Succès biscuit Recipe

Hazelnut Pastry Cream Filling

250 g Milk
10 g Sugar
5 g Vanilla
3 ea. Egg yolks
50 g Sugar
12 g Flour
12 g Corn starch
4 g Gelatin 200 bloom
100 g Hazelnut praliné Recipe

Italian Meringue Buttercream

4 ea. Egg whites
25 g Sugar
2 g Cream of tartar
160 g Sugar
40 g Water
225 g Butter cubbed

Topping

30 g Powdered sugar sifted

Instructions

Hazelnut Pastry Cream

Soak gelatin in cold water to soften and drain. Bring milk, sugar (10g) and vanilla to a boil.
Meanwhile, mix egg yolks, sugar and starches.
Temper yolk mixture with ⅓ of the hot milk.
Bring mixture back to the saucepan, bring to a boil and cook for 2 minutes whisking constantly. Remove from the heat and add the soften gelatin.
To cool faster, transfer custard to a frozen baking tray lined with plastic wrap. Cover in contact with plastic film, top with ice pack and refrigerate.

Italian Meringue Buttercream

Cut chilled butter into cubes and leave it out. Beat egg whites with cream of tartar and sugar (25g) on medium speed.
Meanwhile, cook sugar and water to 245ºF/118ºC.
Pour the hot syrup in the egg whites in a slow, steady, thin stream. Increase mixer speed to high and beat until stiff peaks form.
Lower mixer speed and when meringue temperature reaches 86ºF/30ºC, add butter – Beat on full blast until light and fluffy.
Transfer buttercream to a separate container. Save mixing bowl.
In the mean time, smooth out the chilled pastry cream along with the hazelnut praliné. Transfer hazelnut pastry cream to a separate bowl.
Fold buttercream into the hazelnut pastry cream.

Montage

You will need 2 succès biscuit disks per cake.
For the top: Spread evenly a thin layer of filling on one side of the first succès biscuit (flat side up), and set aside.
For the base: Place the second succès (flat side down) on a flat platter. Pipe out rosettes symmetrically from noon to 6, 9 to 3, 10 to 5, and 1 to 7…
Fill the center as well with more filling.
Enclose the cake with the second prepared succès biscuit.
Dust with powdered sugar.
Decorate soberly with a whole toasted or caramelized hazelnut.
Proceed likewise with the individual succès cakes.