RECIPES
All recipesFlorentin
Par Alban GUILMET
FOR THIS RECIPE
- Recipe for 1 tray 40*30 cm
RECIPE STEPS
1/ Sweet pastry
INGREDIENTS
- 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
INGREDIENTS
- 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.
BRIEFLY
Take advantage of the summer to discover the artisanal ice cream of Relais Desserts members.
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The Gambero Rosso Guides here reviewed the "meilleures pâtisseries d'Italie" attributing the maximal note (Three Cakes) à 29 chefs italiens don’t : Andreas Acherer, Luigi Biasetto, Fabrizio Galla, Luca Mannori, Ingino Massari et Roberto Rinaldini. Bravo à eux !
Christelle Brua, former pastry chef of the Pré Catalan and then of the Elysée, elected best pastry chef of the world restaurant in 2018, opened her first chocolate factory on rue du Cherche Midi: Madame Cacao, undeniably a new gourmet address to discover!
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