Salted Caramel Florentines
During Biscuit Week in Series 11 of The Great British Baking Show—the unprecedented 'bubble' season filmed during the COVID-19 pandemic—Laura Adlington brought her self-confessed salted caramel obsession to the tent. The 31-year-old digital designer from Kent created florentines featuring her favorite flavor combination: buttery salted caramel studded with almonds, pecans, and raisins. Laura chose milk chocolate for her coating, explaining that her biscuits were 'quite salty' and she found dark chocolate 'too rich.' While Prue praised the 'pretty classic Florentine' with its 'quite good' snap, Paul's feedback was clear: 'I love that for flavors. I think the issue is you want something bitter. If you just kept it to dark chocolate underneath, you would have been on a winner.' Laura went on to become a Series 11 finalist alongside Peter Sawkins and Dave Friday, winning Star Baker in Pastry Week with her stunning 'Garden of Kent' botanical caged pie. Chef's Notes: Addressing Judge Feedba…
Source: Relaxed Recipes
Ingredients
- PREPARE YOUR WORKSPACE
- Position racks in the upper and lower thirds of your oven. Preheat to 350°F . Li
- Roughly chop the pecans into pieces about the size of sliced almonds. Chop the g
- MAKE THE CARAMEL BASE
- In a heavy-bottomed saucepan, combine the butter, brown sugar, and golden syrup.
- Once dissolved, stop stirring and let the mixture come to a gentle boil. Allow i
- Carefully stir in the heavy cream and the flaky sea salt. The mixture should be
- Add the flour to the caramel, stirring until no lumps remain. Fold in the prepar
- SHAPE AND BAKE
- Working quickly while the mixture is still warm, drop level teaspoons of batter
- Use the back of a wet spoon or wet fingers to gently press each mound into a rou
- Bake for 10-12 minutes, rotating the sheets halfway through. The florentines are
- Watch carefully in the final minutes. Underbaked florentines will be chewy rathe
- Let the florentines cool on the baking sheets for 5 minutes—they are too fragile
- Once fully cooled , test one florentine by breaking it. It should snap cleanly w
- TEMPER AND APPLY THE CHOCOLATE
- For a professional finish with proper snap and shine, temper your chocolate. Mel
- Turn each cooled florentine flat-side up . Using an offset spatula or the back o
- Before the chocolate sets, drag a fork through the chocolate in a wavy pattern—t
- If desired, temper the milk chocolate using the same method and drizzle thin lin
- While the chocolate is still tacky, sprinkle a few flakes of sea salt over each
- Place chocolate-side up on parchment-lined sheets. Let set at cool room temperat