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Florentine Sticks

5 from 3 votes
Prep Time 35 minutes
Cook Time 30 minutes
Rest Time 30 minutes
Total Time 1 hour 35 minutes
Course Dinner
Cuisine European
Servings 1 people

Ingredients
 

Dough:

  • 170 g Flour
  • 85 g Sugar
  • 1 pinch Salt
  • 85 g Butter at room temperature
  • 1 Egg size M.

Florentine mass:

  • 300 g Almond flakes (or scraps of sticks, chopped almonds, and flakes)
  • 40 g Orange peel
  • 40 g Lemon peel
  • 40 g Cherries
  • 125 ml Cream
  • 100 g Butter
  • 140 g Sugar
  • 1 pinch Salt
  • 70 g Honey

For diving:

  • 100 g Dark couverture

Instructions
 

Preparation of the dough:

  • Knead all the ingredients quickly to form a slightly sticky dough, wrap it in foil and place in the refrigerator for about 30 minutes.

Florentine mass and completion:

  • Put the almond flakes (or the leftover mixture) in a very large pan and lightly toast them over a medium heat without adding any fat. Then take it off the stove immediately. Chop the orange peel and lemon peel a little smaller. Quarter the cherries. (The three ingredients were also leftovers from my Christmas bakery ...)
  • Put the cream, butter, sugar, pinch of salt and honey in a larger saucepan, bring to the boil and then simmer for about 3 minutes with the heat turned down.
  • Now add the almonds, orange peel, lemon peel and cherries to the gently simmering cream and butter mixture and simmer gently for 2 minutes over a medium heat while stirring. Then take it off the stove.
  • After the 8 min. Pre-baking time of the dough sheet, take the tray out of the oven, distribute the Florentine mixture evenly on it, push the tray back into the oven on the 2nd rail from the bottom and bake for another 12-15 minutes until golden brown .
  • Then immediately take the sheet out of the oven and cut / cycle the plate into sticks with a sharp knife or pizza roller while it is still warm. Size as desired. Then let it cool down completely and harden.
  • While the sticks are cooling, melt the coarsely chopped couverture over the hot water bath. When the sticks have cooled down, carefully break them apart, dip both ends a little in the couverture and set them down on a suitable surface to harden.
  • The number of people mentioned above relates to a serving of 40 pieces.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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