Bo Friberg

Florentina Twists

Preparation info
  • Approximately

    20

    decorations
    • Difficulty

      Easy

Appears in
The Advanced Professional Pastry Chef
The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

  • About

Ingredients

  • ¼ recipe or 6 ounces (170 g) Florentina Cups batter

Method

  1. Draw a rectangle measuring 7 × 16 inches (17.5 × 40 cm) on a piece of baking paper. Invert the paper, place the Florentina batter on top, and pat or spread it to form a rectangle wi