Is a Florentine a citizen of Florence?
Do you know the origin of Florentine? According to Wikipedia it is a pastry originating from Florence and created during the Renaissance period, later it was exported to France and the French now pretend it is a French pastry. It is also a Swiss pastry, believe me!
Actually, they are quite easy to make but it takes some time to master the art of not burning your hands or the Florentines ….
Florentines front view
Late Bloomers Florentines
Yield: 24 pieces (normal sized muffin tray)
12 pieces normal size and 30 pieces small size (mini muffins)
Preheat oven to 170° C
150 g sugar
50 g liquid honey
160 g heavy cream
150 g almond slivers
100 g candied lemon and orange peel
150 g dark chocolate
Put sugar, honey and cream in a pot and heat up to 118° C, once boiling let it cook for another 5 minutes continuously and gently stirring. Be careful not to burn your hands!
Add almonds and candied lemon and orange peel and mix well
Take pot away from stove
Fill in silicone form (muffin tray or smaller, see above) using a table spoon for regular size or teaspoon for mini muffin trays
Baking time: 10 minutes for regular size, slightly less for mini trays, let them cool and put them upside down on a tin lined with baking paper
Melt chocolate in bain-marie and cover backside of florentines with chocolate (use a silicone brush)
If necessary apply a second layer of chocolate
Florentines back view
Use candied ginger instead of lemon and orange peel
Use half almond slivers and pine nuts
Printer friendly recipe here.
This looks like an easy enough recipe to follow. I have added it to my list of recipes I have to try. Thanks for sharing!
Sounds so simple, Barbara, despite the warnings re burned fingers, etc., yet something tells me there are ways of messing them up. But, regardless what they come out looking like, with those ingredients, how can they NOT taste yummy! ;-)
@myglassslippers Thanks for stopping by, do try the recipe and let me know how you fared! Have a great Sunday.
@sharonoday Very true, Sharon, I should have posted pictures of the failed florentines! Temperature is a major issue (it is all about chemistry really and now I wish I had paid some attention in class!), some methods suggest you make small heaps on a lined tin = big mess flowing all over the tin or use a special florentine metal tray (no go, despite buttering it, the florentines will stick to the tray). Despite the disputed arguments I use silicone muffin trays and they do work.
Thanks for stopping by, Sharon, and a very peaceful weekend to you!
@tandysinclair Absolutely, Tandy, do make them. For years I had wanted to make them and always thought I'd fail miserably at them. And they are great comfort food on cold and rainy days!
Happy weekend in sunny SA, Tandy!
@JanineRipper Eat away, eat away, Janine!