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Florentine｜Transcription of cook kafemaru's recipe

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cook kafemaru

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Ingredients

Unsalted butter : 70g
powdered sugar : 35g
egg yolk : 20g
salt (rock salt) : 1g
cake flour : 100g
almond poodle : 30g
(A) fresh cream : 50g
(A) Honey : 30g
(A) millet sugar : 70g
(A) Unsalted butter : 40g
スライスアーモンド : 100g

Time required

60minutes

Procedure

1) make the dough 00:05
Put unsalted butter in a bowl and mix, add powdered sugar and mix.
Add the egg yolk in several batches and mix each time.
2) add flour 01:09
Add salt and almond powder and mix each time.
Sift the cake flour into 1 and mix with a rubber spatula in a cutting motion.
3) let it rest in the fridge 02:28
Wrap 2 in plastic wrap and let it rest in the refrigerator for 30 minutes.
4) shape the dough 02:43
Take out 3 and shape with a cotton swab to the size of the mold.
Make holes all over with a fork, put a cooking sheet underneath and put it in the mold.
5) bake in an oven 03:58
Bake in the oven at 180°C for 15 minutes. Remove when lightly browned.
6) make caramel almonds 04:11
Put (A) in a small pot, heat over medium heat for 2 minutes, and bring to a boil.
Add the sliced almonds and mix, and spread the dough on top while it is still hot.
7) bake in an oven 05:00
Flatten the caramelized almonds and bake in the oven at 160°C for 30-40 minutes.
8) to cut 05:33
When the heat is removed, turn it upside down and cut it into pieces before it cools down completely.

Point

・The amount is one 18 cm square type.
・It is better to let the dough rest for 1 to 2 hours if there is room.
・If you put the caramelized almonds on top and bake it too long, it will taste bitter, so be careful not to burn it.
・Fresh cream uses 35% milk fat.
・Granulated sugar can be substituted for cane sugar. In that case, the color does not turn brown, but it is fine as it is.