Florentina Noisettes

Preparation info

  • Difficulty


  • Yield:


    pastries, 3½ inches ( 8.7 cm ) in diameter

Appears in

Florentinas, in one form or another, should be a standard component of a dessert buffet. These small pastries and the variations that follow, which demonstrate the versatility of Florentina batter, are ideally suited for a buffet or other assorted pastry display. It seems almost impossible to make enough of these popular pastries; one reason is that nobody takes just one. Their popularity is evident beginning in the kitchen: The scrap pieces left after trimming the cookies make a great addition to rum ball filling but, mysteriously, they rarely make it that far. (In fact, sometimes my students are able to produce perfectly trimmed cookies with no scrap pieces whatsoever!) I must admit this is one sweet I have trouble staying away from myself.

I enjoy Florentina pastries most once they start to get a little soft and chewy; however, they are a bit difficult to handle and serve at that point. Although planning ahead usually makes this a moot point, the one drawback to Florentinas in a production kitchen is that they will not keep to the following day once filled with a moist filling such as the cream filling used here. Shells filled with a ganache or flavored buttercream mixture will keep longer. Unfilled shells, on the other hand, can be stored for several weeks, well covered, in a dry location.

The shapes and fillings used in the variations are all interchangeable; you can fill the cones with the noisette or coconut filling, pipe Chantilly cream in the tube shapes, and so on. If you use the coconut filling in the cone shape, dip the entire opening into coating chocolate to cover the filling.

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  • 1 pound 10 ounces (740 g) or 1 recipe Florentina Batter
  • Dark coating chocolate, melted
  • 1 pint (480 ml) heavy cream
  • 1 tablespoon (15 g) granulated sugar
  • ½ recipe Hazelnut Paste or 2 ounces (55 g) commercial hazelnut paste
  • Hazelnut Cookies


  1. Draw 30 circles, 3½ inches (8.7 cm) in diameter, on baking paper. Invert the papers and place on sheet pans. Divide the Florentina batter between the circles; spread out, bake, and trim as instructed in the recipe for Florentinas. If you are using a Flexipan, follow the directions given for making Florentinas in Flexipans. The cookies do not need to be trimmed in this case.
  2. Return the cookies to the oven, a portion at a time, for a few minutes until soft. Immediately roll each cookie, top-side out, around a ¾-inch (2-cm) dowel so that the ends of the cookie overlap slightly. Push the ends together between the dowel and the table to make sure they stick. Turn the cookie a half-turn so it will not stick to the dowel as it cools. Let each Florentina roll cool completely before sliding it off the dowel (Figure 12-10).
  3. Dip both ends of each Florentina ⅛ inch (3 mm) into melted coating chocolate and immediately place, seam-side up, on a sheet pan lined with baking paper.

  4. Whip the cream and sugar to soft peaks. Add a small amount of the cream to the hazelnut paste and mix until softened; add to the remaining cream and whip to stiff peaks.
  5. Place the cream in a pastry bag with a No. 4 (8-mm) star tip. Fill each Florentina with the cream mixture by piping it into both ends. Attach a hazelnut cookie to the top with a dot of coating chocolate. Do not fill any more Florentinas than you plan to serve the same day; they will become soft because they must be stored in the refrigerator once filled.

Figure 12-10 A Florentina cookie wrapped around a dowel to form a tube; sliding a Florentina off the dowel after it has hardened