- 1kg of castor sugar
- 1kg of fresh cream
- 200g of butter
- 200g of glucose
- 1kg of orange peel
- 200g of glacé cherries
- 1kg of flaked almonds
CALLEBAUT FLORENTINES
Ingredients
Method
Boil the sugar, fresh cream, butter and glucose for 2 minutes until golden brown. Mix the orange peel, glacé cherries and flaked almonds. Arrange in round Silpats. Cook at 200°C.
Finishing and preparation
Place the Florentines on a disc of Callebaut Sao Thomé chocolate.
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