Tuesday 18 June 2024


All recipes



  • Recipe for 1 tray 40*30 cm


1/ Sweet pastry


  • 90 g Beurre pommade
  • 70 g Icing sugar
  • 23 g Almond powder
  • 38 g Eggs
  • 180 g Flour T45
  • 1 gr Salt

Put a sheet in the mixer bowl, then mix all the ingredients until a homogeneous consistency is obtained. Leave to cool for 2 hours then spread the dough to a thickness of 2.5 mm with a dimension of 40*30 cm.

Precook the dough at 145°c for approximately 17 minutes.

2/ Florentine mixture


  • 50 g Liquid cream
  • 138 g Caster sugar
  • 6 gr Glucose
  • 63 g Perch Honey
  • 75 g Unsalted butter
  • 62 g Candied orange cubes
  • 187 Flaked almonds
  • 7 g Grand Marnier

Cook the cream, sugar, glucose, honey and butter at 115°C add the candied orange cubes, the flaked almonds and the Grand Marnier. Immediately spread the florentine mixture on the precooked sweet dough using an angled spatula.

Cook the whole at 165°C for about 15 to 18 minutes (light caramel colouring)

Allow to cool for a few minutes before cutting fingers 9 cm by 1.5 cm.

Keep away from moisture in an airtight box.

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