Heat the sugar, honey, butter and cream in a saucepan. Simmer for about 5 minutes on a low heat, stirring constantly. Add almond leaves and sunflower seeds and simmer for another 5 minutes. Stir more often. Preheat the oven to 200 ° C.
Spread the florentine mixture on a baking sheet lined with baking paper. Slide into the oven on the 2nd rail from the bottom and bake for about 12 minutes until golden brown.
Allow to cool on the baking sheet, then turn down on the work surface and peel off the baking paper. Melt the couverture and coat the smooth side of the plate with it. Let it set, turn it over and cut into small diamonds.
Ingredients
Print Recipe
Pin Recipe