Florentines
These Florentines are the perfect match for your freshly brewed cup of coffee, or as a sweet little treat.I first discovered them when I was studying at university, as we visited a local espresso bar in between lectures. Sometimes we went there, and they had these cute homemade Florentines, and I think these ones are even better.
Servings: 15 pieces
Notes
Storage
You can store the Florentines at room temperature for at least two weeks. If you keep them in an airtight container, they may become sticky again due to the caramel reabsorbing some moisture.Water Content
The Florentine mixture should be cooked to 124 °C to control how much water remains in the mass. If you add the butter later, you cannot control the water content, and your Florentines may melt too much in the oven, creating a big puddle in your oven. That’s why it’s important to add the butter directly into the pot.Troubleshooting – Runny Florentines
If your florentines are melting too quickly in the oven, maybe your oven is hotter than it says and you need to bake them at a lower temperature. Maybe you need to cook the Florentine mixture for longer so more water can evaporate.Ingredients
- 200 g Almonds sliced
- 100 g Sugar white
- 25 g Invert Sugar last recipe
- 25 g vButter Flora or Violife
- 25 g vCream Flora or Rama
- 2 g Salt
- 100 g Chocolate Dark (~54% cocoa)
Equipment
- 1 Saucepan small
- 1 Digital Thermometer or Laser
- 1 Pair of Gloves disposable
Instructions
Cooking the Florentine mixture
- Put all ingredients except the sliced almonds into a small pot.
- Heat the mixture over medium heat, stirring occasionally, until it reaches 124 °C.
- Add the almonds and mix the mass with the silicone spatula for another 2 minutes on the stove.
- Remove the pot from the heat and let the mixture cool slightly for 20 minutes.
- Preheat the oven to 175 °C top/bottom heat.
- After 20 minutes, the mixture should have cooled enough to be handled with gloves.
Shaping and baking
- Using gloves, first form a small ball (about 3 cm in diameter), then press it slightly flat between your hands and place it on the baking mat.
- Repeat the step until all the mixture is used up.
- Bake the Florentines at 175 °C (top/bottom heat) for about 15 minutes or until golden brown on top.
- If the Florentines spread slightly in the oven, you can push them back into shape with the silicone spatula once they come out.
- Let the Florentines cool completely (about 2 hours).
- Melt dark chocolate and dip the Florentines with the bottom side into it.
- If you want to elevate them to the next level, temper the chocolate.
- For dark chocolate, you need to melt 70 g of it in a bowl over hot water to around 45-50 °C, add in the remaining 30 g and mix until it’s cooled down to 27-28 °C and then slightly warm it again to 33-34 °C.
- Then immediately dip your cooled Florentines into the tempered chocolate for a perfect snap.
- Let the chocolate harden on baking paper.
- Enjoy the Florentines with a coffee or simply as a delicious snack.
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