FLORENTINE WITH SHORTCRUST PASTRY
|TOP FROLLA||g 1000|
|unsalted butter 82% fat - softened||g 350|
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.
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.
You can replace the butter with the same dose of margarine in the shortcrust pastry making."