Bo Friberg

Florentina Halos

Preparation info
  • Yield:

    20

    decorations, 4 inches in diameter
    • Difficulty

      Medium

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

By Bo Friberg

Published 1989

  • About

This amount of Florentina batter will make more Halos than you need, but some will inevitably break (or be eaten).

Ingredients

Method

  1. Draw 20 circles, 4 inches (10 cm) in diameter, on a sheet of baking paper, using a plain cookie cutter as a guide. Invert the paper on a sheet pan. Divide the Florentina batter evenly between the circles, using 2 spoons, then flatten it and spread it out within the circles. Wet your fingers or the spoons to keep the batter from sticking.