Forentines

• Vanilla Sucre
• 600g unsalted butter
• 375g confectioners sugar divided
• 2 vanilla beans
• 150g eggs
• 125 g almond flour
• 1kg all-purpose flour
• Florentines
• 250ml milk
• 375g granulated sugar
• 200g glucose syrup
• 200g honey
• 5oog unsalted butter, chopped
• Zest of 2 oranges
• 1 tsp salt
• 600 g sliced almonds
• 400g chopped candies citrus
• 1 kg milk chocolate couverture
• 50ml vegetable oil
• zest of lemon,lime, orange and grapefruit

1. SUCRE
2. In mixer with paddle,cream butter and 250g confectioner's sugar.
3. Add scraped vanilla beans.
4. Add eggs one by one until incorporated.
5. Sift remaining 125g confectioners sugar.
6. Add sifted sugar,almond flour, and flour to mix. Scrape down sides of bowl occasionally.
7. Allow it to rest overnight.
8. Roll into a rectangle that is 1/8" thick and the size of a half-sheetpan.
9. Parbake at 325F for about 8 minutes or until lightly golden brown around edges.
10. Cool and set aside.
11. FLORENTINES
12. In a large saucepan cook milk,sugar,glucose syrup and honey to 125C (257 F) and turn off heat .
13. Add chopped butter,orange zest and salt and whisk until incorporated.
14. In a large bowl combine sliced almonds and candied citrus. Pour hot mixture over the nuts and citrus.
15. Mix together and scale out 900g of Florentine mixture onto the sucre while it is still warm. Spread as evenly as possibleand bake at 325F for 10-12 minutes or until golden brown around the edges and lighter in the middle.
16. Cool completely.
17. Invert onto a cutting board.
18. Pour milk chocolate and vegetable oil over to coat.
19. Comb waves into chocolate and sprinkle with zest.
20. Cut to desired shape

vanilla sucre, confectioners sugar, vanilla beans, eggs, almond flour, flour, florentines, milk, sugar, glucose syrup, honey, oranges, salt, almonds, citrus, milk chocolate couverture, zest of lemon

Taken from www.epicurious.com/recipes/member/views/forentines-52111221 (may not work)