INGREDIENTS
- Bare walnut and dulce de leche alfajor:
- Time:
- – 100 g of butter.
- – 70 g of sugar.
- – 150 g of chopped walnuts (not floor).
- – 1 egg.
- – 150 g of 0000 flour.
- – 5 g of baking powder.
- – 3 g of sodium bicarbonate.
- Stuffed:
- – 500 g of pastry dulce de leche.
- Spiced alfajor with white chocolate and raspberry:
- Time:
- – 90 g of butter.
- – 75 g of powdered sugar.
- – 30 g of egg.
- – 10 g de yema.
- – 150 g of 0000 flour.
- – 50 g of almond flour.
- – 5 g of ph.
- – 10 g of bitter cacao.
- – 10 g of pastry spices.
- – ½ lemon zest.
- Raspberry filling:
- – 125 g of raspberry pulp.
- – 25 g of honey.
- – 50 g of butter.
- – 250 g of white couverture chocolate.
- – Raspberry jelly 300 g:
(300 g raspberry pulp + 100 g sugar, warmth each components till you get a jelly texture) Let it relaxation.
- – 500 g white baking chocolate.
- – C/n dried blueberries to brighten.
- Chocolate sable and whipped ganache alfajor:
- Time:
- – 200 g of butter.
- – 110 g of powdered sugar.
- – 80 g of egg.
- – 50 g of almond flour.
- – 376 g of 0000 flour.
- – 70 g of bitter cacao.
- Whipped ganache:
- – 290 cc of cream.
- – 60 g of glucose.
- – 210 g of milk chocolate protection.
- – 240 cc of chilly cream.
- – 500 g semi-sweet dipped chocolate.
Particular ALFAJORES three spectacular recipes for the richest alfajores… bare with walnut and dulce de leche, spiced with white chocolate and raspberry and chocolate sablee and whipped ganache . I adopted all of the recipes beneath
PROCEDURE:
NAKED ALFAJOR WITH WALNUT AND DULCE DE LECHE:
1. Cream the butter with the sugar, then add the egg, the chopped nuts and eventually add all of the dry components collectively (flour, bitter cocoa, baking soda and baking powder).
2. Mix all of the components. Don’t knead.
3. Retailer the dough wrapped in plastic wrap for a minimum of 8 hours.
4. After resting, roll out to the specified thickness and lower with a round cutter, place on a plate with parchment paper or a silicone griddle, place in a preheated oven at 160°C for 10 minutes.
5. Meeting: Fill the lids with pastry dulce de leche.
SPICED ALFAJOR WITH WHITE CHOCO AND RASPBERRY:
1. For the dough, cream the butter with the sugar, add the zest of ½ lemon, the 5 spices, as soon as the cream is shaped, add the egg and yolk, then together with your palms, combine the dry components (flour, flour almonds, pH, cocoa), mix all of the components, let it relaxation for 8 hours within the chilly, wrapped in movie.
2. After resting the dough, stretch it very skinny, lower with a round cutter to the specified measurement and bake on a plate with parchment paper or silicone paper in a preheated oven at 160°C for 10 minutes. Reserve the lids.
3. For the ganache, convey the honey to a boil together with the raspberry pulp, pour over the beforehand chopped chocolate coating, emulsify each preparations and combine the chilly cubed butter with a mixer. Let it relaxation for 3 hours with paper involved.
4. Assemble: Organize the lids, fill with raspberry ganache and raspberry jelly coronary heart. Bathe with white baking powder and embellish with dried cranberries.
CHOCOLATE AND WHIPPED GANACHE SABLEE ALFAJOR:
1. For the dough: Cream the butter with the sugar, add the egg, and eventually the dry components (flour, almond flour, bitter cocoa), mix the components, don’t knead. Let it relaxation for 8 hours, wrapped in plastic wrap.
2. Then stretch the dough, lower with a spherical cutter to the specified measurement, place on a plate with parchment paper or silicone paper, bake in a preheated oven at 160°C for 10 minutes.
3. Reserve.
4. For the whipped ganache, convey the cream (290 g) to a boil together with the glucose. As soon as it involves a boil, place it on the beforehand chopped chocolate. When the temperature drops, add the chilly cream, put aside for 12 hours with folex paper involved. After 12 hours of relaxation, beat with a mixer till whipped.
5. Assemble: Organize the lids, fill with the whipped chocolate ganache and milk and coat half of the alfajor with semi-sweet pastry coating.
