🌰 Gâteau succès praliné traditionnel aux noisettes 🌰

Ingredients

• 150 g Hazelnuts (whole, for roasting and grinding)
• 50 g Almonds (whole, for roasting and grinding)
• 5 large Egg Whites (room temperature)
• 150 g Powdered Sugar (sifted, divided (for meringue and dusting))
• 30 g All-Purpose Flour (sifted, for meringue)
• 5 large Egg Yolks (room temperature)
• 150 g Granulated Sugar (for muslin cream)
• 30 g Cornstarch (for muslin cream)
• 250 ml Milk (whole milk, for vanilla infusion)
• 1/2 pod Vanilla Pod (seeds scraped, pod removed after infusion)
• 150 g Praline Paste (smooth, store‑bought or homemade)
• 200 g Unsalted Butter (softened to room temperature, same temperature as cream)
• 50 g Icing Sugar for Dusting (for sprinkling between layers and on top)
• 30 g Crushed Hazelnuts (for garnish)

Instructions

1. Infuse Vanilla Milk

   Split the vanilla pod, scrape the seeds, and place both seeds and pod in a saucepan with the milk. Bring to a gentle boil, then remove from heat and let steep for the remainder of the recipe.

   Time: PT10M

   Temperature: Near boiling

2. Roast Hazelnuts and Almonds

   Preheat the oven to 170°C. Spread hazelnuts and almonds on a baking sheet and roast for 10 minutes, stirring halfway, until fragrant and lightly browned.

   Time: PT12M

   Temperature: 170°C

3. Grind Nut Powders

   Once cooled, pulse the hazelnuts and almonds in a food processor until fine powders form. Set aside.

   Time: PT5M

4. Whip Egg Whites

   In a clean mixing bowl, whisk the egg whites with a hand mixer until stiff, glossy peaks form ("snow").

   Time: PT5M

5. Fold Dry Ingredients into Meringue

   Sift together 30 g flour, 150 g powdered sugar, and the nut powders. Gently fold the dry mixture into the whipped egg whites using a rubber spatula, being careful not to deflate the meringue.

   Time: PT5M

6. Prepare Baking Discs

   Line two 20‑22 cm round plates (or cake pans) with parchment paper, sprinkle a thin layer of icing sugar on the paper, and set aside.

   Time: PT3M

7. Bake Dacquoise Layers

   Spread the meringue mixture evenly onto the prepared parchment, smoothing the surface. Bake in the preheated oven at 170°C for 20 minutes until lightly golden and set.

   Time: PT20M

   Temperature: 170°C

8. Cool and Release Dacquoise

   Allow the baked dacquoise to cool on a rack for 20 minutes, then gently peel off the parchment paper by turning the disc over.

   Time: PT20M

9. Whisk Egg Yolks and Sugar

   In a separate bowl, whisk the 5 egg yolks with 150 g granulated sugar until the mixture becomes pale and thick (about 5 minutes).

   Time: PT5M

10. Add Flour and Cornstarch

    Sift 30 g flour and 30 g cornstarch into the yolk mixture and whisk until smooth.

    Time: PT2M

11. Cook Muslin Cream

    Gradually pour the vanilla‑infused milk into the yolk mixture while whisking continuously. Return the mixture to the saucepan and cook over low heat, whisking constantly, until it thickens and coats the back of a spoon (about 7 minutes).

    Time: PT7M

    Temperature: Low heat

12. Cool Cream to Room Temperature

    Transfer the cooked cream to a clean bowl, cover with plastic wrap placed directly on the surface, and let it cool to room temperature (approximately 30 minutes).

    Time: PT30M

13. Incorporate Praline Paste

    Place the cooled cream in the food processor bowl, add the praline paste, and whip on medium speed for about 5 minutes until fully blended and slightly thickened.

    Time: PT5M

14. Add Softened Butter

    With the processor running on medium speed, add the softened butter in small pieces over 5 minutes, allowing each addition to fully incorporate before adding more. The final texture should be silky and smooth.

    Time: PT5M

15. Chill the Praline Muslin Cream

    Transfer the cream to a container, smooth the top, cover, and refrigerate for 30–60 minutes until firm enough to spread.

    Time: PT1H

16. Assemble the Cake

    Place the first dacquoise disc on a serving plate. Spread a generous layer of chilled praline muslin cream over it. Top with the second dacquoise disc, dust with icing sugar, and press gently to adhere.

    Time: PT5M

17. Garnish and Finish

    Scatter crushed hazelnuts over the top and, if desired, pipe any remaining cream for decorative swirls. Refrigerate the assembled cake for another 30 minutes before serving.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

40 g

Fat

20 g

Fiber

3 g