traditional French pastry recipe: Success, winter dessert
1. SUCCESS
Ingredients
8 egg whites
500 g sugar
250 g almond powder
30 g flour
Step
Beat egg whites until stiff. Fold in powders. Line buttered and
floured baking sheets with cat’s tongue tip. Bake in a low oven.
2. COINTREAU® BAVAROISE
Ingredients
1 L milk
6 or 8 egg yolks
300 g sugar
40 g cream powder
10 g flour
10 or 12 gelatin leaves
Cointreau® 60%
Step
Prepare a custard. Add the cream powder and flour to the
yolk-sugar mixture. At the end of the cooking time, stir in the
soaked gelatine.
Before it has cooled completely, add the whipping cream,
sweetened to 80g per liter, liter for liter.
Finally, add finely chopped orange zest macerated in Cointreau®
(60 g for 1 dl).
3. GENOISE
Ingredients
No ingredients.
Step
Prepare according to your usual recipe. Cut 1 cm-thick sponge
cake bases, the same size as the entremets.
4. ASSEMBLY
Ingredients
No ingredients.
Step
Lightly coat the bases of the entremets with a good cream.
Place a layer of Cointreau® bavaroise on top, followed by the
Cointreau®-soaked sponge cake base.
Note: At this stage, this cake can be mass-produced, as it
freezes easily and retains all its flavor. Of course, it should only
be frozen in its primary preparation, before finishing, which
takes place on the day of consumption.
5. FINISHING
Ingredients
No ingredients.
Step
Day of consumption:
Using the base reserved in the freezer, top with Chantilly cream.
Apply the second base of Success. Soak in Cointreau® to
facilitate unmolding.
Finish by masking the whole and the side with Chantilly cream.
Cover the sides with toasted flaked almonds.
Decorate the top with thin slices of candied orange.
ORIGINE
Ingredients
No ingredients.
Step
The name RIBEAUPIERRE has been famous in Alsace since the Crusades. It became that of an important county, with Ribeauvillé as its capital, where the ruins of three castles still stand today, and where vineyards still flourish. It was a RIBEAUPIERRE, Prince Max, who was chosen by NAPOLÉON as the first King of Bavaria.
Splendors past… but in Alsace, the memory of the RIBEAUPIERRE family still lives on:
that of great lords, masters in the art of good living, friends of literature, the arts, song… and fine dining.
The “Success” cake has its origins in the early 20th century, with a recipe created by Évariste Festal, a pastry chef from Valence d’Agen, in the Tarn-et-Garonne region. Then, in the 1950s, Gaston Lenôtre contributed to its renown, taking it far beyond its region of origin.
