Florentin Recipe (Almond Cookies) скачать в хорошем качестве

Florentin Recipe (Almond Cookies)

Sucre Dough 1. Gently mix room temperature fermented butter with a hand mixer 2. Add vanilla extract, salt, and sifted sugar powder and whip at high speed (whip until the color of the dough is slightly whitish) 3. Beat the eggs and add them little by little while whipping (Mix enough each time you add so that the dough does not separate) 4. Add sifted flour and almond powder and mix as if cutting with a spatula. 5. Once mixed, combine with a scraper. 6. Wrap the dough and refrigerate for 1.5 to 2 hours. 7. Divide the dough in half, sprinkle additional flour, and knead the dough to make it evenly firm. 8. Sprinkle additional powder on the Teflon sheet, place the dough on it, and gently push it. 9. Place a Teflon sheet on top and push out the dough to a thickness of 5mm. 10. Harden the dough in the freezer for a while 11. Poke holes in the entire dough with a fork. 12. Cut out the dough with a 6cm cookie mold 13. Harden the dough in the freezer for a while 14. Put the dough in the silicone mold and press it lightly 15. Bake in an oven preheated to 170 degrees for about 15 to 18 minutes. 16. After baking, let it cool down. Apareyu (filling) 1. Put fresh cream, honey, sugar, salt, and unsalted butter in a pot. 2. Bring the pot to a boil over medium-low heat 3. Stir gently with a spatula so as not to burn and boil to 105-110 degrees. 4. Turn off the heat, add almond slices and mix 5. Put the baked dough into the silicone mold, divide the filling with a spoon, and tidy up the top 6. Bake for 20-21 minutes in an oven preheated to 170 degrees. 7. When it cools down to some extent, separate it from the mold. florentin Sucre dough 6cm 38-39 pieces Unsalted Fermented Butter 168g 1g vanilla extract 1g salt 116g powdered sugar 56 g eggs 284g soft flour 60g almond flour 38-39 apareille servings (filling) 240g fresh cream 180g honey 1 and a half pinch of salt 100 g sugar 45 g unsalted butter 300g almond slices 8 servings of apareyu 48g fresh cream 36g honey a pinch of salt 20g sugar 9 g unsalted butter 60g almond slices