Succès Maison Recipe
Recipe information
Make Succès Maison in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Almond Meringue Discs (Dacquoise)
Coffee-Buttercream Filling
Chocolate Glaze & Finish
Almond Meringue Discs (Dacquoise)
1. Prepare oven and baking sheets
Preheat oven to 170°C (340°F). Line two baking sheets with parchment paper. Draw two 20 cm (8 in) circles on the underside of the paper as guides, or use an 8-inch cake ring placed on the paper and trace.
2. Whip egg whites
Bring egg whites to room temperature. In a clean, grease-free mixing bowl, beat the 6 egg whites on medium speed until foamy. Gradually add the 100 g granulated sugar in three additions while increasing speed to high, and whip to stiff, glossy peaks.
3. Fold dry ingredients
Sift together the 125 g powdered sugar, 150 g ground almonds, 25 g flour and 1 tsp salt into a bowl. Gently fold one-third of the dry mixture into the meringue with a rubber spatula to lighten it, then fold in the remaining dry ingredients in two additions. Add 1 tsp vanilla extract during the last fold. Work gently to keep the batter airy and avoid deflating it.
4. Pipe or spread discs
Transfer mixture to a piping bag fitted with a wide round tip (or use an offset spatula). Using the drawn circles as guides, pipe or spread the mixture evenly into two discs about 1–1.5 cm thick. Smooth the tops with a lightly wet offset spatula if needed. Tap the trays lightly on the counter to remove large air pockets.
5. Bake and cool
Bake one sheet at a time in the preheated oven for 18–22 minutes, until the discs are lightly golden and firm but not browned. Rotate halfway through baking for even color. Remove from oven and cool completely on the baking sheets; the discs will crisp on the outside and remain slightly tender inside. Once cool, carefully peel parchment and place discs on a wire rack.
Coffee-Buttercream Filling
6. Make coffee pastry cream
Warm 120 ml whole milk in a small pot until steaming (do not boil). In a bowl, whisk 50 g granulated sugar with 3 egg yolks until pale. Sprinkle 12 g cornstarch over the yolks and whisk to combine. Temper the yolks by slowly whisking in about one-third of the hot milk, then return the mixture to the pot with the remaining milk. Cook over medium-low heat, whisking constantly, until the mixture thickens and comes to a gentle boil. Cook 30–60 seconds more to remove raw taste, then remove from heat and whisk in 2 tsp instant espresso powder and 1 tsp vanilla extract until dissolved. Transfer to a bowl, cover surface with plastic wrap to prevent a skin, and cool to room temperature, then chill until fully cold (about 1 hour).
7. Beat butter into pastry cream
In a stand mixer with paddle or a bowl with a hand mixer, beat 200 g room-temperature unsalted butter on medium speed until light and creamy (about 2–3 minutes). If the cold pastry cream is very firm, square off 1–2 tbsp and warm briefly to soften; both components should be near the same cool temperature. With the mixer on low, add the chilled coffee pastry cream to the butter in 3 additions, increasing speed to medium-high and beating until smooth, silky and fully combined. Scrape the bowl and add 0.25 tsp salt; taste and adjust coffee intensity (you can dissolve an additional 1/2 tsp espresso in 5 ml hot water and add if needed). Beat until spreadable.
8. Chill briefly
Place buttercream in the refrigerator for 15–20 minutes to firm slightly so it's easier to spread when assembling.
Assembly
9. Assemble layers
Place one almond meringue disc on a cake board or serving plate, right side up. Using an offset spatula, spread about two-thirds of the coffee buttercream evenly over the disc, leaving a small border. Gently place the second almond disc on top and press lightly to adhere. If you prefer a layered look, reserve some buttercream to pipe a decorative border around the edge.
10. Crumb coat and chill
Spread a thin layer of buttercream over the top and sides to lock in crumbs (a light crumb coat). Chill the assembled cake in the refrigerator for 20–30 minutes to set the crumb coat before glazing.
Chocolate Glaze & Finish
11. Prepare glaze
Place 120 g chopped bittersweet chocolate in a heatproof bowl. Heat 80 ml heavy cream in a small saucepan until it just begins to simmer, then pour the hot cream over the chocolate. Let sit 1 minute, then stir until smooth. Stir in 15 g unsalted butter until glossy. If glaze is too thick, warm gently; if too thin, let it cool slightly to thicken.
12. Glaze the cake
Remove the chilled assembled cake from the fridge and place on a wire rack set over a baking sheet. Pour the warm chocolate glaze over the top, starting in the center and working outward so it flows evenly over the edges. Use an offset spatula to encourage even coverage if needed. Allow excess glaze to drip off; scrape any drips from the baking sheet.
13. Decorate
While the glaze is still tacky, sprinkle 30 g toasted sliced almonds over the top, concentrating near the center or edge as desired. Optionally sift 1 tbs confectioners' sugar lightly over the edges for contrast. For a classic Succès look, you can pipe a few rosettes of leftover coffee buttercream around the perimeter before glazing or after glaze sets.
14. Final chill and serve
Chill the glazed cake in the refrigerator for 30–45 minutes to set the glaze and buttercream. Remove 10–15 minutes before serving to soften slightly. Slice with a sharp knife warmed in hot water and dried between cuts for clean slices. Serves 8.
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