Florantin

Created by

  • Kohei Ogata -
level 3

Recipe components

Callebaut® ingredients

Infusion

IngredientsPreparation
  • 50g
    water
  • 162g
    cream

Bring to the boil.

  • 12g
    roasted Earl Grey tea leafs

Leave to infuse in the water & cream between 3 and 5 minutes. 

Florantin

IngredientsPreparation
  • 125g
    infusion
  • 25g
    butter
  • 40g
    honey
  • 70g
    sucrose
  • 0.75g
    coffee oil
  • 7g
    dark rum

Bring to the boil.

Mix together.

Pour in Flexipan™ cylinder of 9 cm Ø.
Bake in a fan oven at 160°C (15 min).

Bottoming chocolate

IngredientsPreparation

Temper.
Coat bottom of Florantin and leave to crystallise.