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Bo Friberg

Coconut-Filled Florentinas

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Preparation info
  • Yield:

    30

    pastries, 3½ inches long
    • Difficulty

      Easy

Appears in
top 1000The Professional Pastry Chef
The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

Ingredients

  • 1 pound 10 ounces (740 g) or 1 recipe Floren

Method

  1. Follow the Florentina Noisettes recipe through Step 2.
  2. Stir the buttercream into the cooled coconut batter. Place the filling in a pastry bag with a No. 6 (12-mm) plain tip. Pipe the filling into both ends of the Florentina shells, piping it flush with the opening on each end; do not fill the entire shell.
  3. Dip both ends of each pastry into melted choc

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