The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Bouchon Bakery - Florentines

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MANNA's picture
MANNA

Bouchon Bakery - Florentines

This came out great. My local kitchen store didnt have quarter sheet pans. They did have a jellyroll pan close to the same size though. I used orange zest from the spice isle since they dont have candied orange peel except at thanksgiving and christmas. I used 5 grams of it. Not sure if it matches up since I never had this with candied orange peel. I didnt have the fancy chocolate so I used the regular bakers semi-sweet and it worked fine. I also dont have gloucose so I use light corn syrup. Same thing in my opinion. I also didnt buy the comb for the chocolate I just used a fork. It all went really well and the cookie tastes great. This finishes the cookie chapter. I know what some of you will say "what about the dog biscuit". Im not going to do the dog biscuit. My doggie of 15 years passed this past Dec so theres nobody here to try out that one. Since this website is all about bread mostly Im going to take a couple of weeks off and return jumping ahead to the bread chapter. See you all then.

jemar's picture
jemar

Your Florentines look really good, I'm sure you enjoyed them.  I mentioned a few weeks ago that I have the book, I was given it for Christmas by a very good friend, but then I had not made anything from it.  Now I have!  I made the Banana Muffins and although I have made lots of muffins over years, I can honestly say I have never made such a lovely muffin as the one in the Bouchon Book  before.  You must make it, it is so light  and scrumptious, everyone who has tried it has the same opinion.  I am making it again tomorrow.

PS.  I love your dog , is it a dachshund?

MANNA's picture
MANNA

Thats encourging to hear. It will be some time before I make it to the muffin and scone chapter. I want to do breads then the brioche and doughnuts. 

Windischgirl's picture
Windischgirl

on the book?  My local library is selling a used copy for a couple of bucks; have been contemplating getting it but tend to avoid books that use volume measures...altho I use volume measures when making cookies and cakes, just not breads.

isand66's picture
isand66

For a couple of bucks you would be crazy not to buy this book.  It's close to $50 brand new and from the recipes I have seen posted about it looks like it is well worth a few dollars.  I too only use grams when baking but you can certainly convert the recipes over so I vote to go for it, or buy the book and I will be happy to take it off your hands :).

MANNA's picture
MANNA

This book is worth the money, even 50 bucks. It has volume measure and weight in grams. I only use weight for my baking.

isand66's picture
isand66

Hi Manna,

Your Florentines look sinfully good!

I'm so sorry to hear about your best friend passing away in December.  I know how hard it is to lose a member of your family like that having been through it too many times myself.

Look forward to reading about your next bake when you get into the bread making.  I will definitely have to get this book soon and try some of these myself or at least have my wife the desert maker make them for me after I lose 20 pounds :).

MANNA's picture
MANNA

Losing weight could work to your advantage. You could get the book. Then make a deal with your wife that for every 5 lbs you lose she will make something from the book.

jemar's picture
jemar

The book I have has all measurements, volume, metric and imperial.  Being in the UK and of mature years I am well used to using imperial  but now  prefer metric for easiness.