Florentine Napoleon with Berries
- serves 36
By layering Florentines with a little spiked whipped cream and fresh raspberries, you can create a tender and tasty napoleon. Make the florentines in advance and assemble right before serving.
1 Tbsp dried cherries, finely chopped
1 Tbsp dried apricots, finely chopped
2 Tbsp raisins, finely chopped
4 Tbsp pecans, finely chopped
⅔ cup unsalted butter
7 Tbsp sugar
2 Tbsp whipping creamWhipped Cream
1 cup whipping cream
1 tsp vanilla
2 Tbsp sugar
1. Preheat oven to 350 F.
2. Toss together dried fruits and pecans in a bowl.
3. Melt butter and add sugar. Simmer while stirring until mixture bubbles and becomes smooth and viscous.
4. Pour over dried fruits and stir in. Stir in cream and let mixture sit for 5 minutes to cool. If butter rises to the top, just stir back into mixture.
5. Drop by teaspoonful onto a silpat-lined baking sheet, leaving 2 inches between each Florentine. Press down a little bit (to help spreading). Bake for 5 minutes.
6. Remove from oven and while hot, use a round cookie cutter (about 3 inches in diameter) and spiral cutter around Florentine, shaping it. Keep dipping cutter in cold water to keep it from sticking to cookies. Return to oven for 3 minutes more. Reshape cookies after they come out of the oven if necessary, and allow to cool.Whipped Cream
1. Whip cream to soft peaks and stir in vanilla and sugar.To Assemble
1. Use 3 florentines per person, and place 1 cookie on a plate. Pipe a little whipped cream,