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Florentine｜Chez Sucre Sugar no Ie's Recipe Transcription

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Chez Sucre Sugar House

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Ingredients

Unsalted butter (for dough) : 50g
粉糖 : 50g
卵 : 30g (L size / 2 pieces)
薄力粉 : 100g
(A) Unsalted butter (for almond caramel) : 20g
(A) Granulated sugar : 50g
(A) Cream 35% : 50ml
(A) Honey : 35g
アーモンドスライス : 100g

Time required

70minutes

Procedure

1) Prepare the eggs 00:05
Break the egg into a bowl and melt.
2) Make dough 00:16
Put unsalted butter (for dough) in another bowl and knead with a spatula.
Add powdered sugar and mix.
Add 1 and mix.
Sift the cake flour and mix to cut.
3) Let the dough rest in the fridge 01:26
Spread the wrap and put 2 on it.
Roll it flat with a rolling pin.
Let it rest in the refrigerator.
4) 生地を成形する 02:03
Remove the wrap of 3 and cover it with a new wrap while leaving it on the wrap.
Roll out to a thickness of 3 mm to 4 mm with a rolling pin.
Put it back on the oven sheet.
Place it on the top plate.
5) 生地を焼く 02:51
4をオーブンで180度10分〜15分焼く。
6) アーモンドキャラメルを作る 03:02
Put (A) in a small pot.
Melt unsalted butter (for almond caramel) over low heat.
Mix with a spatula and boil lightly.
When the foam becomes sticky, add almond slices and mix.
7) アーモンドキャラメルを乗せて焼く 03:57
5に6を乗せる。
ヘラで均等に広げる。
オーブンで180度15分〜20分焼く。
8) 切る 04:21
7が熱いうちに端を切り落とし、四角に切る。

Point

・ Preheat the oven to 180 degrees.
・ Return unsalted butter to room temperature.
・ By letting the dough rest in the refrigerator, the flour is soaked in butter and gluten is suppressed.
・ Do not dust during step 3.
・ Roast almond slices in advance.
・ In step 8, it is easy to cut if you cut it while it is hot.