INGREDIENTS
- Yield:
24 alfajores approx.
- Alfajor dough:
- – Mushy butter 260 g
- – Sugar 260 g
- – Honey 50 g
- – Vanilla essence To style
- – Eggs 1 unit
- – Flour 0000 360 g
- – Corn starch 120 g
- – Bitter cacao 70 g
- – Almond flour 120 g
- – Sodium bicarbonate 5 g
- – Baking powder 7 g
- – Orange Zester 1 computer
- Filling and protection:
- – Dulce de leche pastry chef 1 kg
- – Peanut butter
- – Semi-bitter black topping or repost tub 500 g
Put together some scrumptious chocolate alfajores, crammed with dulce de leche and peanut paste, with chocolate coating
PROCEDURE:
1. Make a cream with the butter, sugar and honey.
2. Add egg and vanilla essence, proceed beating till built-in.
3. Add all of the beforehand sifted dry substances without delay. Roll out to 0.3 mm thickness and put aside within the chilly for 2 hours. Minimize with a quantity 5 punch and place on a silicone mat.
4. Bake at 170° for 7 minutes. Let cool on rack.
Meeting and termination:
1. Have two lids dealing with the highest of every one with the opposite. Fill and press till we will see the filling on the facet.
2. Let it air in a cool, dry atmosphere.
3. Soften the protection with the cocoa butter, mood it (45° – 27° – 31°C) or soften it in a melted tub and unfold it on an acetate sheet. Let it opaque and minimize circles of the identical dimension because the alfajores.
4. Place within the fridge till it crystallizes and prepare every disc on the alfajores glued with dulce de leche.
