Teatime and Viennoiseries

yuzu florentines

An original École Valrhona recipe

1 step

Recipe Step by Step

FLORENTINS

75g SUGAR
75g HONEY
150g HEAVY CREAM 36%
150g sliced almonds
50g candied orange peel
75g dried fig
120g 19998 (INSPIRATION YUZU FEVE 3KG)

Cook the sugar, honey, cream and butter at 115°C (239°F) and add the fruit out of the heat. Mix the mass well and place it in 7 cm diameter silicone impressions (40 g). Bake at 180°C (356°F) until golden brown. Let cool and remove the Florentines from the mold.

Place pre-crystallized YUZU INSPIRATION cover on a homemade logo transfer sheet (10 g). Immediately affix the Florentines. Let it crystallize.