Succès

The usually expansive Dictionnaire du Gastronome simply indicates that the reasons for naming this preparation succès are unknown. With a general lack of information on the subject one is left to surmise: was it the success of the pastry chef who first perfected it? Or was it served at a banquet to celebrate some successful achievement? There is no question, however, that when the crème au beurre is well executed and the biscuit Dacquoise offers just the right balance of outer crispn