
Making Really Fancy Florentines
You’ve got to hand it to Thomas Keller, he never does anything half-way. Take florentines. He starts with a simple nut-and-candied-fruit cookie, and by the time he’s done he’s got an ultra-rich, hand-held nut-and-chocolate tart. I guess that’s why he’s out there making the big bucks and I’m sitting here typing in my garage. But then I bet he doesn’t get to listen to Bootsie Collins while he works like I do. Ahh…the name is Pastry baby!
So where was I? Oh right, florentines (again). Start by assembling your ingredients and preheating your oven to 350 degrees Fahrenheit. Place the sweet pastry (pâte sucrée) dough on a piece of parchment on your work surface. The parchment sheet will be your template as you roll. Make sure the dough isn’t rock hard, just out of the fridge. Let it sit until it softens up.
READ ON