Florentines with Cashews and Dried Fruits
January 26, 2024
Ingredients
- 250g white chocolate
- 300g milk cream
- 180g unsalted butter
- 340g all-purpose flour
- 20g cocoa powder
- 180g fine sugar
- 1 pinch of salt
- 50g almond flour
- 80g whole eggs
- 20g water
- 125g almonds
Napoleon with caramelized white chocolate cream
8 February 2024
Method:
For the caramelized white chocolate cream:
- In a baking tray lined with parchment paper, add 250g white chocolate and bake at 150 degrees Celsius for 12 minutes.
- Let it col, then transfer it to a blender with 300g warm cream and blend until creamy. Then refrigerate.
For the caramelized white chocolate cream:
- Using the paddle attachment on the mixer, combine butter, flour, cocoa, sugar, salt and almond flour until well mixed.
- Add eggs and mix until the Ingredients are fully incorporated.
- Roll out the dough between two parchment papers to a thickness of 1 mm.
- Cover with plastic wrap and refrigerate for 30 minutes.
- Cut into heart shapes
- Cut at 150 degrees for 12 minutes.
Caramelized almonds
- Pour 20g water and 40g sugar into a non-stick pan and cook until they turn brown.
- Add 125g almonds and cook stirring, for about 2-3 minutes. Then transfer them to a parchment paper to cool.
Serving:
- Place a heart-shaped cookie on the plate and cover it with cream. Alternate layers of cookies and cream, making 4 layers of cookies and 3 layers of cream in between.
- Ginely chop the caralmelized almonds and sprinkle them on top for decoration.
- Additionally, add sone blueberry jam or jelly to the plate.
- You can also garnish with forest fruits such as strawberries.
Recipe by: @christoskaraoli
