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
Laurent Le Daniel has just been named a Chevalier dans l’Ordre National du Mérite. Congratulations to him for this prestigious award, which rewards a passionate pastry chef very invested in the sustainability of his profession.
Prepare Valentine’s Day! Take the time to discover the chocolate or fruity sweets offered by our chefs for sale online. By ordering this week you will be delivered on time.
The French team is selected for the Pastry World Cup! She won the European Cup ahead of Italy and the United Kingdom who are also selected for the grand final in January at Sirha.
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