Hazelnut Cookies: Florentina Cones with Chantilly Cream

Name: Hazelnut Cookies: Florentina Cones with Chantilly Cream
Ingredients: 1 pound 10 ounces (740 g) or 1 recipe Florentina Batter; Dark coating chocolate, melted; 1 recipe Chantilly Cream; small edible flowers, such as borage or johnny-jump-ups, or fresh raspberries or blueberries; small edible flowers, such as borage or johnny-jump-ups, or fresh raspberries or blueberries; small edible flowers, such as borage or johnny-jump-ups, or fresh raspberries or blueberries; small edible flowers, such as borage or johnny-jump-ups, or fresh raspberries or blueberries

Preparation info

Yield:
30
pastries, 3½ inches ( 8.7 cm ) long

Difficulty
Easy

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

About

Ingredients

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

Dessert
Vegetarian

Method

Draw 30 circles, 3½ inches (8.7 cm) in diameter, on baking paper. Invert the papers on sheet pans. Divide the Florentina batter among the circles; spread out, bake, and trim as directed in the recipe for Florentinas. If you are using a Flexipan, follow the directions for making Florentinas in a Flexipan.
Place the trimmed coo