Cherry almond florentin
A creation of Anne Fashauer
Anne is Pastry chef and professional flavors matchmaker. She knows exactly how to sublimate each recipes using Andros Chef ingredients. Graduated with Marketing degree and Pastry formation, she proposes training course and collaboration with professionals.
Ingredients
Florentin
100 g Honey
100 g Caster sugar
90 g Butter
100 g Flaked almonds
Sweet almond dough
80 g Butter
1 g Salt
60 g Icing sugar
20 g Almond powder
35 g Whole eggs
160 g Flour T55
Filling
Cherry clean label filling
Cherry clean label filling Andros Chef has a smooth cherry taste with fruit chunks, an almost home made recipe. A 100% natural filling which is bake stable, tailor made for pastries and bakeries like basque cakes, tarts and viennoiseries. Packed in a 1kg aluminium bag.
Discover our products range bake stablePreparation steps
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Florentin
Heat the honey with caster sugar. Once sugar is completely melted, add butter with a spatula and bring to a boil for 1 minute. Add flaked almonds, stir vigorously. Spread at 3 mm thickness on a silicone mat in a stainless steel square. Freeze in a freezer for 30 minutes. Bake at 180°C for 10 to 15 minutes until a brown colour is obtained.
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Sweet almond dough
Mix the softened butter, salt, icing sugar, almond powder and eggs. Mind not harden the mix. Add a first part of the flour. Once an homogenous mix is obtained add all the flour left in one go. Laminate between two baking sheets at 3 mm thickness and cool down in the refrigerator. Cut out following florentin’s form. Bake at 180°C for 20 minutes.
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Assembly
Once the sweet dough is cooked, spread onto the cherry filling at 1 cm thickness (about 250 g). Put the florentin on it and bake at 180°C for 5 to 6 minutes. Allow to cool down and cut out triangles with a Chef’s knife.
