IRCA | FLORENTINE WITH SHORTCRUST PASTRY

Ingredients

FLOMIX g 600
GRANELLA DI NOCCIOLA g 350
chopped candied cherries g 150

Preparation

Mix all the ingredients.

Ingredients

TOP FROLLA g 1000
unsalted butter 82% fat - softened g 350
sugar g 120
eggs g 150

Preparation

Knead all the ingredients in a planetary mixer with the paddle attachment, until the dough is well-combined.

Cover the dough and refrigerate for 1 hour at least.

Final composition

Roll the shortcrust pastry out, then use it to line a baking tray and prick it.

Half-bake the shortcrust pastry base.

Spread the brittle mix you made on top.

Return to the oven at 180-190°C for about 15 minutes. 

When still warm, cut into squares of the desired size.

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You can replace the butter with the same dose of margarine in the shortcrust pastry making.

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