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Ingredient
Coconut Florentine
Introduce
Ingredient
Food ration :
2 servings
100 grams
Butter
60 grams
Sugar (preferably powdered sugar)
1
Egg yolk
180 grams
White flour
50 grams
★Heavy cream
40 grams
★Granulated sugar
10 grams
★Butter
5 grams
★Honey
5 grams
★Mizuame syrup (or honey)
35 grams
★Coconut syrup
Cooking instructions
* Step 1
Bring the butter to room temperature. Sift the flour 3 times.
* Step 2
Put the butter in a bowl and knead with a whisk until soft.
* Step 3
Add the sugar in three batches, mixing well with each addition until absorbed.
* Step 4
Add the egg yolk and beat until well-incorporated.
* Step 5
Add the flour and fold with a rubber spatula until no longer powdery. Form into a single ball, wrap in plastic wrap, and chill in the refrigerator for 30 minutes.
* Step 6
Divide the dough into 2 equal portions. Sandwich one portion between two sheets of plastic wrap and use a rolling pin to roll it out to 2 or 3 mm thick (about a 17 cm square).
* Step 7
Line a baking sheet with parchment paper and place the dough on top. Prick holes with a fork (to evenly bake it).
* Step 8
Bake in an oven preheated to 170°C for 10 minutes.
* Step 9
Make the nougat while it bakes
* Step 10
Combine all of the ★ ingredients, except for the coconut syrup, in a small sauce pan, and turn the heat to low. When it begins to boil and thicken, and the color becomes creamy, turn off the heat.
* Step 11
Add the coconut syrup and mix until thoroughly combined. Use a wooden or heat-proof spatula.
* Step 12
Spread it out on top of the hot cookie crust and smooth the surface. It will spread out as it bakes, so leave a boarder of empty space.
* Step 13
Bake in an oven at 170°C for another 10 minutes until it is nicely browned.
* Step 14
Cool until you can handle it, then flip it over and cut with a knife. It's easier to cut it from the back. Once it has completely cooled, you will not be able to cut it well, so be careful.
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