Image is for illustrative purposes only.
Florentine filling is the sticky, caramel-like almond topping that turns a plain pastry base or a tray of shortcrust into a Florentine slice. A ready Florentine mix does the work of the boiled sugar, butter, glucose and cream base, so all you add is a generous amount of slivered almonds and a few glazed cherries for colour.
Once baked it sets into a thin, golden, chewy-crisp sheet full of toasted almond slivers, sweet and buttery with little jewels of red cherry through it. I use it spread thinly over a baked shortcrust base for slices and baton pastries, and cut into fingers or diamonds while it is still warm.
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Method
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STEP
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ACTION
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DETAIL
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CONDITION
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1 |
Pre-heat |
Pre-heat the oven to 180°C (355°F) and have your baked pastry base or a lined 30 x 25 cm slab tray ready. |
Base already baked and still in its tray |
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2 |
Melt |
Warm A (florentine mix) gently in a saucepan over low heat, or in the microwave in short bursts, stirring often, following the instructions on the mix. |
Smooth, runny and glossy; do not let it boil hard or colour |
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3 |
Fold |
Take the pan off the heat and stir in B and C (slivered almonds and chopped glazed cherries). |
Every almond coated, cherries evenly spread through |
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4 |
Spread |
Spoon the warm mixture over the base and spread it out thinly and evenly with a palette knife or the back of a wet spoon. |
A thin, even layer right to the edges |
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5 |
Bake |
Bake at 180°C (355°F) for 12 to 15 minutes. |
Bubbling all over and golden caramel in colour |
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6 |
Cut |
Cool for 5 to 10 minutes, then cut into fingers, squares or diamonds with a large oiled knife while the topping is still warm and soft. |
Firm enough to hold its shape but not yet brittle |
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7 |
Cool |
Leave the cut pieces on the tray to cool completely before lifting them off. |
Set firm, chewy and crisp |
Important Notes
Makes about 1.1 kg of filling, enough to top one 30 x 25 cm slab tray spread thinly. The mixture is hot and sticky, so work quickly once the almonds go in. Cut while warm; if it hardens before you cut it, return the tray to the oven for a minute or two to soften. Store the finished slices in an airtight container at room temperature, away from humidity, or the caramel will go sticky. Do not refrigerate.
Tools & Arrangements
Saucepan or microwave-safe bowl, heatproof spatula, 30 x 25 cm slab tray, baking paper, palette knife, large knife for cutting, cooling rack.
