florantine's

Discussion in 'Food & Cooking' started by chef the sun, Dec 4, 2011.

  1. chef the sun

    chef the sun

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    i have just been asked to make these for work, but have not made them for about ten years. Can someone give me a simple recipe for florantines? much thanks.....
     
  2. petemccracken

    petemccracken

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    Are you referring to Austrian/Italian cookies that are twice cooked?
     
  3. chef the sun

    chef the sun

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    believe the italian ones, the one with chocolate on one side
     
  4. chef the sun

    chef the sun

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    thank you very much, this is a great help.
     
  5. chef the sun

    chef the sun

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    sorry but what is the difference between the two tpyes of florantines?
     
  6. petemccracken

    petemccracken

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    here's a recipe from "The Professional Chef", 7th Edition, CIA, page 953:

                        
    * Exported from MasterCook *

                                   Florentines

    Recipe By     :
    Serving Size  : 37    Preparation Time :0:00
    Categories    : Cookies                         Cookies and Bars
                    Desserts

      Amount  Measure       Ingredient -- Preparation Method
    --------  ------------  --------------------------------
      200            grams  butter
      115            grams  sugar
      140            grams  honey
      140            grams  milk
      115            grams  slivered almonds
      115            grams  sliced almonds
      225            grams  candied fruit -- diced fine
      19             whole  glaced cherries -- halved
                            melted chocolate -- tempered, as needed

    Combine the butter, sugar, honey, and milk in a saucepan and cook to 245°F/119°C.

    Add the almonds and candied fruit and fully combine.

    Using a small round scoop, about 3 inches/7.5 cm in diameter, portion into bun pans. Place a glazed cherry half in the center of each.

    Bake in 360°F/180°C oven until light golden brown, 12-15 minutes.

    Let cool completely.

    Spread some of the tempered chocolate on the bottom of each cookie and mark with a cake comb in a wave pattern.

    Cookies may be stored in an airtight container for up to two weeks.

    Source:
      ""The Professional Chef", 7th Edition, Culinary Institute of America, page 953"
    Yield:
      "37 1 ounce cookies"
                                        - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 116 Calories; 8g Fat (57.7% calories from fat); 1g Protein; 11g Carbohydrate; trace Dietary Fiber; 12mg Cholesterol; 52mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates.

    NOTES : If baked on a flat sheet pan, push the mixture back in shape with a 3 inch/7.5 cm ring half way through baking.

    Nutcrackers: use 225 grams toasted hazelnuts instead of almonds

    Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
     
     
  7. chef the sun

    chef the sun

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    once again thank you so much this help alot for my xmas menu.
     
  8. petemccracken

    petemccracken

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    You are quite welcome, glad to be of help.