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Christophe Felder

Florentines

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Preparation info
  • Serves

    10–12

    • Difficulty

      Complex

    • Ready in

      25 min

Appears in
Encyclopedia of Chocolate: Essential Recipes and Techniques
Encyclopedia of Chocolate

By Frédéric Bau and École du Grand Chocolat Valrhona

Published 2017

  • About

Ingredients

  • 3 ½ oz. (100 g) candied lemon peel (alternatively,use orange peel)
  • ¾ cup (

Method

Preheat the oven to 300°F (150°C). Cut the candied lemon peel into fine dice. Place the 12 pastry circles on a silicone baking mat.

In a thick-bottomed saucepan, combine the sugar, honey, and cream. Heat to a temperature of 244°F (118°C), then stir in the nuts and diced lemon p

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