Caramel Almond Florentine

Overview

Florentin generally refers to a biscuit with a French chambray base and caramelized almonds on the surface. The Saboull on the bottom is crispy and crispy, and the caramel almond on the top is fluffy and crispy, with a rich caramel flavor. It has a rich texture, not too sweet, and is so delicious that you can’t stop eating it. Moreover, it is easy to preserve and simple to make, and it is excellent for using up endless dried fruits (peanuts, pumpkin seeds, walnut kernels, etc.). Making it into a souvenir is also convenient for packaging and mailing. Let’s take a look at how to make it.

Tags

• baking
• afternoon tea
• all-purpose flour
• chabulet
• cultured butter
• honey
• marzipan filling
• salted butter
• sliced almonds
• whipping cream
• whole egg liquid
• whole milk powder
• fine sugar
• powdered sugar

Ingredients

Steps

1. 1 Weigh the various materials. Cut salted butter into small pieces and soften at room temperature. If you don't have salted butter, you can use unsalted butter and add 1% edible salt instead. Preheat the oven to 170 degrees for upper heat and 160 degrees for lower heat, for 10 minutes.

   

2. 2 First make the Sabre: mix the softened butter and icing sugar, and beat until the butter is slightly white and puffy.

   

3. 3 Add the whole egg liquid at room temperature, continue to beat until it is completely emulsified and there is no separation of water and oil, then sift in the mixture of all-purpose flour and milk powder.

   

4. 4 Place the dough in the refrigerator for 30 minutes, take it out, roll it out between two pieces of oil paper into a sheet about 0.5cm thick, and cut it with a square mousse die with a side length of 18cm (8 inches). If you use a square mold with a side length of 15cm (6 inches), you can make two. I used a square removable bottom cake tin instead.

   

5. 5 Poke some small holes with a fork to prevent them from swelling during baking, then put the mold on the mold, put it in the middle of the oven, raise the heat to 170 degrees, lower the heat to 160 degrees, and bake for about 30 minutes.

   

6. 6 After baking, take out and let cool.

   

7. 7 Make caramel almond filling: Heat the light cream, fermented butter and honey to 80 degrees and mix well.

   

8. 8 Pour the fine sugar into a small pot, heat over low heat to 145 degrees, do not stir halfway.

   

9. 9 Add the mixture prepared in step 7, stir well and bring to a boil, then remove from the heat.

   

10. 10 Pour in the almond slices, stir evenly with the remaining heat, and cool to 40 degrees.

    

11. 11 Spread the marzipan filling on the Chablis biscuit base, spreading it as evenly as possible.

    

12. 12 Put the square mold back on, put it back in the middle of the oven, turn on the heat to 180 degrees, and bake for about 13 minutes.

    

13. 13 When there is no sugar bubbles on the surface and the caramel color is uniform, take it out and let it cool slightly, then cut it into pieces when it is warm.