I am not exactly sure how it translates but I make a "Fond de succes" with whipped egg whites and a little almond flour and sugar and bake it very slowly. I learned this from Andre Soltner as he used to layer his frozen raspberry souffle with it at Lutece.
Brisures i think means chip or crack? I don't know if this helps but it's all I can come up with
250 g powdered hazelnut
250 g confectioners sugar
80 g sifted "brisures" de Succes
500 g egg whites
500 g sugar
Beat the whites with a small amount of sugar. Add the remaining sugar when they become stiff. Spread in spiral with a number 16 nozzle. Bake at 150c with open draught for a minimum of 45 minutes.
This meringue recipe above gets layered with a praline cream with crushed homemade praline. Then wrapped in a sheet of milk chocolate. That's the entire recipe.
So the question is... while I'm making this meringue (the recipe posted) I add sifted broken pieces of what? Succes, but putting boken peices from a meingue into another meringue is weird...no reason to do so ??? I think it's broken pieces of something else....could it be as simple as pieces of hazelnuts????
I was gonna butt in here yesterday but it looked like the answer was there if only between the lines. I think it means just that..putting in broken and sifted pieces of meringue. It's going to add flavor and texture.
Wendy, I have seen a recipe like that somewhere but my brain isn't working properly without coffee. Maybe the recipe is geared towards bakeries where they always have extra "brisures" de Succes laying around. I agree with bighat--the addition is for extra flavor/texture and for not wasting scraps(?). It is possible to make a hazelnut succes without using the brisures.