Florentins traditionnels aux amandes et chocolat – La recette jadis d'un maître pâtissier

👉See today's full recipe: https://labriocheriedepascal.fr/2026/... 👉See the previous recipe: https://labriocheriedepascal.fr/2026/... 👉Support the channel (PayPal): https://www.paypal.com/paypalme/labri... Traditional almond and chocolate Florentines are more than just cookies: they embody a true pastry heritage. Inherited from a master pastry chef over forty years ago, this recipe has been tested, perfected, and passed down as a sure thing. Unlike the simplified versions sometimes found, this isn't just a simple list of ingredients: it's a sophisticated, balanced, and effective method that guarantees professional results every time. At La Briocherie de Pascal, we love to bring back into the spotlight these timeless classics that combine tradition and indulgence. Florentines combine the crunch of toasted almonds, the richness of caramel softened by cream and almond paste, and the elegant touch of dark or milk chocolate as a finishing touch. This marriage of textures and flavors makes them one of the most refined biscuits in French pastry. ⏱️ Timestamp – Traditional Almond and Chocolate Florentines 0:06 – Introduction to the recipe for traditional almond and chocolate Florentines 3:35 – Complete list of ingredients for homemade crispy and chocolatey Florentines 6:33 – Choosing the mold: tartlet, silicone, or ring mold for traditional Florentines 7:51 – Preparing the syrup on the stovetop (110–115 °C) for the caramelized base of the almond Florentines 12:00 – Adding the raw almond paste to the mixture for the traditional chocolate Florentines 12:26 – Incorporating the sifted flour to stabilize the homemade Florentine mixture 13:27 – Adding the slivered and crushed almonds and candied orange peel to flavor the traditional Florentines 14:37 – Adding the butter off the heat to loosen and soften the Florentine mixture 15:13 – Pouring into the molds (1 cm thick) to shape the traditional almond Florentines 16:26 – Final shaping by hand before baking the crispy chocolate Florentines 19:34 – Baking the almond and chocolate Florentines: 180°C (350°F), 15 to 20 minutes, until golden brown 20:10 – Removing the traditional almond and chocolate Florentines from the oven 21:02 – Cooling for 30 minutes and unmolding the homemade crispy Florentines 22:41 – Chocolate coating to finish the traditional almond Florentines 25:25 – Cutting and enjoying the traditional almond and chocolate Florentines 🥄 Ingredients (≈ 18 whole Florentines → 70 wedges) 150 g sugar 30 g honey 100 g glucose syrup 180 g heavy cream 50 g 50% raw almond paste 125g unsalted butter (added off the heat) 30g all-purpose flour (T45) 180g flaked almonds 80g chopped or crushed almonds 50g finely chopped candied orange peel 200g dark or milk chocolate couverture 👩‍🍳 Detailed Steps Prepare the syrup: In a saucepan, combine the sugar, honey, glucose, and cream. Cook gently until it reaches 110–112°C (230–234°F). Incorporate the almond paste and flour: Off the heat, add the almond paste in pieces, smooth the mixture, then incorporate the sifted flour. Add the nuts and butter: Mix in the flaked almonds, chopped almonds, and candied orange peel. Finish by adding the butter in pieces, off the heat. Fill the molds, tartlet molds, or silicone molds: Spoon the mixture (approximately 1 cm thick) into tartlet or silicone molds. 💡 Note: A little fat may seep out during baking; this is normal with this type of recipe. Baking: Bake at 180°C (350°F) for 15 to 20 minutes (longer than the usual 8 minutes) until nicely caramelized. Adjust the time according to the mold used. Cooling: Allow to harden in the mold before unmolding. Chocolate coating: Temper dark or milk chocolate and coat the smooth side. Cutting according to the chosen mold and presentation: Cut each Florentine into 4 wedges and arrange them, alternating the almond and chocolate sides. ✅ Why this recipe works Glucose prevents the sugar from recrystallizing and gives a glossy finish. - The cream softens the caramel and prevents it from becoming too hard. Raw almond paste enhances the flavor and adds a moist texture. Sliced ​​and crushed almonds provide a double layer of crunch. Butter adds a melt-in-your-mouth texture and shine. 👉 If you enjoyed this recipe, please give it a thumbs up 👍, share it with your friends, and subscribe to La Briocherie de Pascal so you don't miss anything. Turn on notifications 🔔 to receive future delicious videos!