Florentine tongues

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Warm the milk lukewarm. Put the flour in a bowl and press a depression into it. Crumble yeast into the hollow and mix with 100 ml milk and some flour from the rim. Cover and leave to rest in a warm place for about 15 minutes. Spread the remaining milk, 75 g fat in pieces, 75 g sugar, salt and egg on the rim. Knead everything with the dough hooks of the hand mixer to a smooth dough. Cover and leave to rise in a warm place for about 30 minutes. Coarsely chop the almonds and walnuts. Dice papaya and mango. Put 100 g fat, 100 g sugar, honey and chopped and sliced nuts into a pot and heat while stirring. Let the mixture simmer while stirring until slightly browned. Remove from heat and mix in candied fruit and cream. Knead the dough once more and divide it into 12 pieces. Roll out oval (approx. 15 cm long) on a floured work surface. Place on 2 trays lined with baking paper. Spread Florentine mixture on top. Bake the trays one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 150 °C/ gas: level 3) for 12-15 minutes. Let them cool down. Chop the couverture and melt carefully over a warm water bath. Draw lines over the tongues with a spoon, let dry

2. 2

   Note: Make sure that the baking tray is very well lined with baking paper, as part of the Florentine mass flows onto the baking tray

3. 3

   Waiting time approx. 1 hour

Nutrition Facts

KCAL
500 kcal

CARBS
59 g

FATS
26 g

PROTEINS
9 g