• Facebook
  • Google+
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Dessert First

a san francisco food and travel blog | all things sweet

  • About Me
    • about pastrygirl
    • faq
    • press
    • Contact Me
    • Disclosure
    • Privacy Policy
  • My Books
  • Recipes
    • Breads
    • Cakes
    • Candy
    • Chocolate
    • Cookies
    • Custards
    • Fruit
    • Ice Cream
    • Pastry
    • Tarts
  • Sweet San Francisco
    • Sweet Spots
    • SF Events
  • Travel
    • Asia
    • Europe
    • California
    • Hawaii
  • reviews and recs
    • Cookbooks
    • Chocolate
    • Tools
  • Conversions

Succés Meringue Cake

Jan 25 by Anita 2 Comments

Img_4335

Since I had some coffee buttercream left over from the opera cake, I decided to make another one of my favorites from pastry class, the succés meringue cake.  This is another very traditional French dessert that is quite outrageously scrumptious!  It is really a variation of the dacquoise, which is several layers of crisp baked meringue disks sandwiching a buttercream filling, usually hazelnut-flavored.  The succés uses coffee buttercream instead of hazelnut, giving it a bit more of a sophisticated bite.  I decided to make my cake individual-sized, so each one has three little meringue disks, two layers of buttercream, and is covered with almonds.

I like this dessert a lot.  The contrast between the thin, crispy meringue disks and the smooth, rich buttercream makes it seem very light and refreshing, not heavy at all.  It’s also fun to pipe out the meringue batter into circles and make funny shapes with the remainders – I did some decorations for the cake.

There is another well-known version of the dacquoise called the Concorde, which was created by the famous French pâtissier Gaston Lenôtre in honor of the Place de la Concorde in Paris (the plaza with the obelisk in the center).  This is a visually intriging dessert: it is made of chocolate meringue disks alternated with chocolate buttercream, and then entirely covered with little chocolate meringue rods and cylinders.  They look like little hedgehogs to me!

Concorde

Filed Under: Pastry

Related Posts

  • Daring Bakers: Eclairs with Flair
  • Daring Bakers Challenge: Milk Chocolate and Caramel Tart
  • Looking Back, Looking Forward: Mango Mousse Cake
  • Strawberry Shortcake with self rising flourMore Sweet Summer: Super Strawberry Shortcake
  • Sakura Strawberry Cream PuffsSakura Strawberry Cream Puffs
« Chocolates for Christmas
Sugar High (Low) Friday #15/Happy Chinese New Year: Almond Orange Panna Cotta »

Comments

  1. 1

    keiko says

    Jan 27 at 6:01 pm

    Gooooooorgeous, Anita! Your picture and description make my mouth water, I wish I could have a bite right now!

    PS
    Have ordered chocolate obsession 🙂 I’ve been thinking of the Linda Dannenberg one too, do you *strongly* recommend it?

    Reply
  2. 2

    Anita says

    Jan 30 at 2:22 pm

    Hi Keiko,
    Thank you! I have problems with lighting in my apartment because it doesn’t get much light; I’m glad at least the shot is clear!

    I think you will enjoy the Chocolate Obssession book, and given your technique I am sure you will making professional chocolates very soon!:) The Linda Dannenberg one I have not tried any recipes yet; they appear to be all modified slightly from the original recipes for the home baker. I would say it is a good book for learning about famous pâtisseries in Paris; I am still undecided about its value as a cookbook. If you want to know more e-mail me!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating





About Me
Mentions in the Press
Want to go to pastry school?
Email me

subscribe to receive posts in your inbox

Archives

best of dessert first


The Making of Macarons (Sucre Cuit Style)

Hong Kong Eggettes (Daan Jai) for Mom


Tis the Season

A Better Brioche for World Bread Day


Consider the Humble Chocolate Chip Cookie

A Feast of Figs


Pure Dessert, Pure Inspiration

My Own Remembrance of Things Past: Dan Tats


The Slow Drip of Coffee on a Languorous Summer's Day

Still Life of Strawberry Tart

disclosure

This site uses affiliate links. Purchasing through the links will give this site commissions. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

about pastrygirl

Anita Chu, also known as pastrygirl, is a baker, writer, and photographer with a passion for pastry. She trained at Tante Marie's Cooking School and is the author of Field Guide to Cookies, Field Guide to Candy, and Lollipop Love. Anita lives in San Francisco with her husband, baby girl, and rescue cockapoo Snickerdoodle. More about pastrygirl

my latest cookbook


My newest cookbook, Lollipop Love, is now out!

stay connected

Subscribe to new posts by email

  • home
  • my books
  • recipes
  • sweet san francisco
  • reviews
  • conversions
  • shop
  • archives
  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • RSS
  • Twitter

© 2006–2023 Anita Chu. All Rights Reserved. Design by Deluxe Designs