Praline Success

Ingredients

• 4 blancs Egg whites (about 120 g)
• 125 g Granulated sugar (for the biscuit)
• 125 g Hazelnut powder (toasted, finely ground)
• 20 g Type 45 flour (sift)
• 60 g Granulated sugar (for the custard)
• 250 ml Whole milk (for the custard)
• 2 jaunes Egg yolks
• 280 g Unsalted butter (softened, softened in the microwave)
• 80 g Praline (hazelnut praline)
• 1 blanc Egg white (for the meringue)
• 40 g Granulated sugar (for the meringue)
• 200 g Chopped almonds (lightly toasted)
• 50 g Icing sugar (to coat the almonds)
• 30 g Whole hazelnuts (for final decoration, halved)

Instructions

1. Prepare equipment and ingredients

   Gather all utensils, preheat the oven to 150 °C and sift the flour. Weigh each ingredient so everything is at hand.

   Time: PT10M

2. Whisk the egg whites with one third of the sugar

   In the mixer bowl, pour the 4 egg whites and add 42 g of granulated sugar (one third). Whisk on medium speed until the whites are frothy.

   Time: PT5M

3. Incorporate the remaining sugar, hazelnut powder and flour

   When the whites are three quarters firm, gradually add the remaining 83 g of sugar while continuing to whisk. Then fold in the hazelnut powder followed by the sifted flour, lifting the mixture with the spatula.

   Time: PT5M

4. Pipe the biscuits onto parchment paper

   Fill the piping bag with the batter and, using a medium plain tip, form three spirals of 20 cm diameter on parchment paper, following the pencil outline.

   Time: PT10M

5. Bake the biscuits

   Bake the biscuits for 40 minutes at 150 °C. Once done, transfer them to a cooling rack and let cool completely.

   Time: PT40M

   Temperature: 150°C

6. Prepare the custard (base for the buttercream)

   In a saucepan, bring 250 ml of milk to a boil. Meanwhile, whisk 2 egg yolks with 60 g of granulated sugar. Pour the boiling milk over the yolks, stir, then return everything to the heat, cooking to 83‑84 °C (thermometer).

   Time: PT10M

   Temperature: 83-84°C

7. Cool the custard and incorporate the butter

   Transfer the custard to the mixer bowl and let cool to 20 °C. Once the temperature is reached, add the softened unsalted butter and whisk until a creamy consistency is achieved.

   Time: PT10M

   Temperature: 20°C

8. Add the praline

   Fold the 80 g of praline into the buttercream and mix for a few seconds to homogenize.

   Time: PT2M

9. Prepare the meringue

   In a small saucepan, heat the egg white with 40 g of sugar to 50 °C. Immediately pour the mixture into the mixer bowl, whisk at maximum speed until the meringue is firm and glossy.

   Time: PT5M

   Temperature: 50°C

10. Fold the meringue into the buttercream

    Fold the meringue into the praline buttercream and gently mix with a spatula. Reserve 20 % of the mixture for final decoration.

    Time: PT5M

11. Assemble the three biscuits

    On a sheet of parchment paper, place the first biscuit and spread half of the buttercream. Cover with the second biscuit, press lightly, then spread the remaining buttercream. Place the third biscuit and press to adhere.

    Time: PT15M

12. Caramelize the almonds

    Mix the 200 g of chopped almonds with 50 g of icing sugar. Spread on a tray lined with parchment paper and bake for 12 minutes at 180 °C, stirring halfway through with a triangular spatula. Let cool, then crumble to avoid clumps.

    Time: PT15M

    Temperature: 180°C

13. Decorate the cake

    With a spatula, cover the cake edge with the reserved buttercream. Coat the entire perimeter with the caramelized almonds, pressing lightly. Fill the small holes punched in the top disc with buttercream using a piping bag. Arrange the whole hazelnuts, halved, on top.

    Time: PT10M

14. Chill

    Place the cake in the refrigerator for 1 hour so the structure firms up and the decorations set.

    Time: PT1H

Nutrition Facts

Calories

460

Protein

5 g

Carbohydrates

45 g

Fat

30 g

Fiber

3 g