Strawberry Florentine Tower Recipes

STRAWBERRY TOWERS

Steps:

• On a lightly floured surface, roll pastry sheet into a 14x10-in. rectangle. Using three different sizes of heart-shaped cookie cutters (3-1/2 in., 3 in. and 1 in.), cut out 12 hearts, four of each size (discard scraps). , Place 2 in. apart on a greased baking sheet. Sprinkle with cinnamon-sugar. Bake at 400° for 8-10 minutes or until golden brown; remove smallest hearts to a wire rack. Bake medium and large hearts 2 minutes longer; remove to a wire rack., In a small microwave-safe bowl, melt chocolate chips and shortening; stir until smooth. Transfer mixture to a small resealable plastic bag; cut a small hole in a corner of bag. In a small bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form. , To assemble, place large pastry hearts on dessert plates; top with a third of the whipped cream and half of the strawberries. Drizzle with chocolate. Top with medium hearts, another third of the whipped cream and remaining strawberries. Drizzle with chocolate. Dollop with remaining whipped cream. Pipe chocolate around edge of small hearts; insert into whipped cream at top of tower.

FLORENTINES (ITALY)

Steps:

• Position a rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment paper.
• Pulse the almonds in a food processor until finely chopped, but not pasty. Stir together the nuts, flour, zest and salt in a large bowl.
• Put the sugar, cream, corn syrup and butter in a small saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a rolling boil and sugar is completely dissolved. Continue to boil for 1 minute. Remove from heat and stir in the vanilla, then pour mixture into almond mixture and stir just to combine. Set aside until cool enough to handle, 30 minutes.
• Scoop rounded teaspoons (for 3-inch cookies) or rounded tablespoons (for 6-inch cookies) of batter and roll into balls. Place on prepared baking sheet, leaving about 3 to 4 inches between each cookie since they spread.
• Bake 1 pan at a time, until the cookies are thin and an even golden brown color throughout, rotating pans halfway through baking time, about 10 to 11 minutes. Cool on baking sheet for 5 minutes, then transfer to racks to cool. Repeat with remaining batter. Serve.
• Optional chocolate topping: Put the chocolate in a medium heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very low simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. (Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue heat until completely melted, about 1 to 2 minutes more.)
• For sandwiches: Drop about 1/2 teaspoon chocolate onto on the flat side of half of the cookies and press together with remaining halves. Return to rack and let chocolate set.
• For chocolate decor: Drizzle melted chocolate over Florentines as desired. Set aside at room temperature until chocolate is set.

STRAWBERRY-HAZELNUT FRENCH TOAST

Steps:

• In a microwave, melt butter with brown sugar and corn syrup; stir until brown sugar is blended. Pour into a greased 13x9-in. baking dish; top with bread., In a large bowl, whisk eggs, cream, liqueur and vanilla; pour over bread. Refrigerate, covered, overnight., Preheat oven to 350°. Remove French toast from refrigerator while oven heats. Bake, uncovered, until top is puffed, edges are golden and a knife inserted in the center comes out clean, 35-40 minutes. Let stand 5-10 minutes before serving. Serve with strawberries and hazelnuts.

BAKED STRAWBERRY FRENCH TOAST

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease or spray a 9x13-inch baking dish with cooking spray.
• Slice the bread into 16 slices using a sharp knife. Save the ends to use in another dish, or discard. Arrange the bread slices in the prepared baking pan. Tuck strawberry slices between and around the bread.
• Whisk eggs, milk, cream, sugar, lemon zest, almond extract, and salt together until well combined.
• Pour the egg mixture over the bread slices. Press down on the top of the bread to help the egg absorb; it's okay if a little is in the bottom of the pan. Let stand for 15 to 20 minutes.
• Bake in the center of the preheated oven until the bread is firm when gently pressed and the top is crispy and golden, 45 to 55 minutes.

CHOCOLATE STRAWBERRY PUFF PASTRY TOWERS RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• Cut the puff pastry into 6 equal rectangles.
• Taking one of the rectangles, cut diagonally to create 2 triangles.
• Taking one of the triangles make 2 cuts on each of the long sides of the triangles leaving 1 centimeter from the edge. Make sure the cuts do not touch at top point of the triangle and leave about 1-inch from the bottom edge of the triangle.
• Make 2 more cuts parallel and 1 centimeter from first 2 cuts. Make sure the cuts do not touch at top point of the triangle and leave about 1 inch from the bottom edge of the triangle.
• Make one vertical cut in the center of the triangle that does not touch any of the other cuts. It should be 2 inches long and 1 inch from the bottom.
• Place 1 teaspoon of chocolate hazelnut spread on the bottom of the triangle where the dough is not cut.
• Place a piece of strawberry over the chocolate hazelnut spread.
• Fold one of the bottom corners over the strawberry and fold the other bottom corner over that corner, press down to seal.
• Repeat with the remaining pastry triangles.
• Bake for 15-20 minutes until pastry is golden brown and puffed.
• Enjoy!

STRAWBERRY FLORENTINE TOWER

Steps:

• ALMOND LACE TOWER: Cream togeather the sugar and the butter in an electric mixer fitted with a paddle. Gradually add the flour in small incriments untill 50% incorperated. Slowly stream in the corn syrup. Using a bowl scraper, smooth a thin layer of the patter onto a "Silpat", sprinkle with sliced almonds, and bake in a 350F oven. Watch it carefully, until it becomes brown. Working quickly, remove the almond lace from the oven, and while the lace is still hot enough to mould, cut out strips with a pizza cutter, and wrape around a cylender to the desire shape. Allow to cool and harden. If the lace hardens before you can mould it, place it back in the oven until it softens again.
• ALMOND MACAROON: Make a classic merangue. Whip the egg whites with the whip attachment on high speet untill frothy. Slowly add the suger and beat on medium speed until medium peaks are achieved. Fold in chopped almonds. Pipe onto a "Silpat" or parchment lined baking sheet, and bake in the oven at 350F until set.
• CHEESE MOUSELINE: Cream togeather the creamcheese and the sugar. Add the citrus oils and zest, and the grand marnier. Gently fold in the whipped cream.
• MASCERATED STRAWBERRIES: Place the diced strawberries, sugar, and grand marnier in a bowl. Coat the strawberries with the liquid, and allow to mascerate for at least 30 minutes.
• SUGAR SPIRAL: Melt the isomalt and water until isomalt is clear and liquid. Working quicky, using a spoon, scoop up some of the melted isomalt and drizzle it onto a piece of parchment paper, making a spiral or star shape. Allow to cool and harden, and remove from parchment.
• MARZAPAN TWIG: Place each marzapan sphear on the end of a wooden skewer. Melt togeather the water and isomalt until liquid, then stir in the red powder food coloring until the sugar becomes uniformly red. Working quickly, dip the marzipan sphear into the isomalt, then allow the isomalt to drip. If possible, place the skewer on the edge of the counter, weighted down with a pan, and allow the isomalt to drip onto a piece of parchment on the floor. This is the best way to achieve a long, thin "twig".
• TO ASSEMBLE STRAWBERRY FLORENTINE TOWER: Pipe a small puff of cheese mouseline onto a plate. Place the almond tower ontop of the puff. Fill almond tower with mascerated strawberries and cheese mouseline, alternating the layers, ending with strawberries. Place a very mascerated strawberries onto the plate, along with a drizzle of soaking liquid. Place an almond macaroon on the plate, and arrange sliced strawberried on top. Place the sugar spiral on top of the tower, and place the marzapan twig on the plate, leaning against the tower.