Florentine, The Easy Recipe
Delicious little bites of almonds and candied orange peel coated in dark chocolate. Enjoy them yourself or give them as a gourmet gift!
Ingredients
- 70 g liquid cream 30% mg
- 70 g Acacia honey
- 130 g granulated sugar
- 70 g candied orange peels in the pastry department
- 150 g flaked almonds
- 150 g dark chocolate pastry
Prepare in advance
Florentines
- Cut the candied orange peel into small, fairly thin dice. Set aside.
- In a saucepan, heat the cream, honey and caster sugar. Stir with a wooden spoon until the mixture reaches 118°C (I use a kitchen thermometer).
- Preheat the oven to 170 ° traditional heat.
- Remove from heat and stir in the chopped orange peel and flaked almonds. Use a spatula to avoid breaking the almonds too much.
- Pour 1 teaspoon of this mixture into the bottom of a flexible silicone muffin mold. If you don't have one, you can place it on a baking sheet lined with parchment paper, but the resulting shape will be less round.
- Bake for 10 minutes (this may vary depending on your oven). The Florentines should be golden brown.
- Remove from the oven and let cool completely before unmolding each Florentine. You will need to bake several batches to use all the batter. You can speed up the cooling process by placing the muffin tin in the refrigerator.
Chocolate icing
- We want to temper the chocolate for a crunchier result that doesn't bloom over time.
- In a double boiler, melt 100g of chopped dark baking chocolate. Heat it to 40/45°C, then remove from the heat, add the remaining 50g of dark chocolate and mix to cool to 31/32°C.
- Once the temperature is reached, dip each Florentine base in the chocolate. Remove the excess and let them set on baking paper. Peel them off once they have hardened.
Notes
Florentines can be kept in an airtight container for up to 1 week.