Hello ☺Thank you for watching my video.
Today's recipe is for Florentine chocolates baked with caramel nougat on top of chocolate filled cookies.
I decided to use the method of pre-cutting the cookies and then placing the nougat on top, as they tend to fall apart when made large and unmolded.
The nougat inevitably falls off during baking, so shaping the cookies while they are hot will give them a beautiful finish.
The florentine is thick and filling, but because it is made with rice flour, it has a crispy finish♪ It goes great with caramelized nougat!
▷Ingredients (for 8-9 cookies):
■Chocolate cookies
90 g unsalted butter
20 g sweet chocolate
60 g powdered sugar
1 egg yolk + egg white = 30g
120 g rice flour (or cake flour)
20 g ground almonds
8g cocoa powder
Caramel nougat
50 g almond slices
50 g cane sugar
30 g unsalted butter
50 ml heavy cream
Sweet chocolate
▷How to make:
1. Add the melted sweet chocolate, powdered sugar and salt to the unsalted butter and mix in that order.
2. Add the egg white to the egg yolk mixture and weigh 30g.
3. Add rice flour, ground almonds and cocoa powder.
4. Roll out the cookie dough to a thickness of 8mm and refrigerate for 1 hour.
5. Cut the cookie dough into 6.5cm x 5.5cm molds and bake in a preheated oven at 170℃ for 10 minutes.
6. Put all the ingredients for the caramel nougat into a saucepan and boil down until lightly thickened.
7. Place ⑥ on top of the pre-baked cookies and bake in a preheated oven at 170℃ for another 10 minutes.
8. Shape the cookies while the caramel nougat is still hot. Finish by brushing with melted sweet chocolate.