Chef Patissier Alain Desgranges is back in Australia from his recent trip to France perfecting his Florentine technique using non-stick egg rings. The French Florentine is a nutty, crunchy, honey-flavoured sweet treat which is finished off with the finest couverture chocolate.
- 110g Honey
- 100g Butter
- 125g Sugar
- 100ml Cream
- 100g Almond Flake
- 200g Hazelnut
- 60g Glace Cherry
Adjust oven rack to upper-middle and lower-middle positions and preheat to 170C. Line baking sheets with silipat liners. In a medium bowl, combine almond flake,cherries and hazelnuts.
In a large saucepan, combine butter, honey, cream, and sugar over medium high heat. Bring to a soft boil, stirring occasionally. Once mixture has arrived at a soft boil take it off the heat, and pour over nut mixture. Stir to combine.
When mixture is cool enough to handle, scoop into 20gram balls and drop into non stick egg rings on prepared baking liners at least 5cm apart. Bake until golden and flat, 10 to 15 minutes. Let cool completely then gently remove from baking sheet.
- Melt chocolate. Scoop tablespoons (10grams) of melted chocolate onto non stick paper leaving enough room for all Florentine to fit. Pick each Florentine up and place on top of melted chocolate. Using a circular motion push Florentine into chocolate to ensure chocolate has covered the entire base of each Florentine.
To ensure your Florentines to look exactly like these (Chef Alain's) - purchase DVD2 Biscuits.