FLORENTINES WITH FILLING
|almond flakes||g 300|
|chopped candied orange||g 100|
|chopped candied cherries||g 50|
|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.
|CHOCOSMART CIOCCOLATO LATTE||qb|
Whip the product in a planetary mixer with the whisk or the paddle attachment.
Bake a shortcrust pastry base and cut it into squares right out of the oven.
Half-bake a second shortcrust pastry base, then spread the brittle mix you made on top and complete the baking.
Right out of the oven, cut into squares having the same dimensions as those of the ones you already made.
Pipe some CHOCOSMART MILK CHOCOLATE to stick the squares together. Coat with MINUETTO LATTE SANTO DOMINGO 38% so that the top surface is left uncovered.
You can use different kinds of nuts to make the brittle."