Florentines

Florentines

By
From
A la Mere de Famille
Makes
40
Prep
60 mins
Photographer
Jean Cazals

Ingredients

Quantity Ingredient
130g sugar
70g honey
70g pouring cream
150g flaked almonds
150g dark chocolate or use good-quality milk cooking chocolate, (70% cocoa)
70g Candied orange peel
or 70g Candied cumquats

Equipment

Quantity Ingredient
sugar thermometer
silicon tartlet moulds

Method

  1. Making the base

    Preheat the oven to 170ºC. Put the sugar, honey and cream in a saucepan and heat until the liquid reaches 118°C on a sugar thermometer. Stir in the candied orange peel or cumquats and the flaked almonds. Remove from the heat. Spoon the mixture into silicone tartlet moulds and cook the florentines until they are a beautiful golden colour. Remove from the oven, turn out immediately and allow to cool.
  2. Preparation the chocolate

    Temper the chocolate. Using a spoon, cover the bottom of each florentine with a thin layer of tempered chocolate. Refrigerate, chocolate side up, for 15 minutes to set before serving. Florentines can be stored for up to 10 days in an airtight container.
  3. Place two-thirds of the chocolate in a heatproof bowl over a saucepan of simmering water, making sure the base of the bowl does not touch the water. Once the chocolate reaches its correct melting temperature, take the bowl off the saucepan, add the remaining chocolate and combine with a spatula. The chocolate will melt and lower the temperature of the mixture to the cooling temperature.
  4. Finally, reheat the chocolate to its using temperature. To check the temper of the chocolate, dip the point of a knife into it — the chocolate should set quickly and evenly at room temperature. When working with chocolate, make sure you keep it at using temperature or you run the risk of losing the chocolate’s temper.

Chef’s tip:

  • Even though your florentines might not turn out perfectly round and regular on the first try, you will find they are still much better than the ones from the supermarket — that’s a guarantee!
Tags:
French
confectionery
sweets
sweet
France
candy
artisanal
Paris
Parisian
Europe
European
A la Mere de Famille
Mere
Famille
Julien
Merceron
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