INGREDIENTS
- – Corn starch 30 g
- – Sugar 235 g
- – Grated coconut 470 g
- – Butter 190 g
- – Ron 115 cc
- Bakery pastry cream:
- – Milk 350 g
- – Sugar 85 g
- – Flour 30 g
- – Egg 80 g (approx. 2 items)
- – Useless 4 g
Scrumptious coconut alfajores with bakery pastry cream.
PROCEDURE:
1. Cream the butter with the sugar, weigh 375 g of chilly pastry and add it to the whitening, then the rum and at last the dry components.
2. Stretch to 1 cm, cool and reduce, place on a typical silpat.
3. Bake at 170 levels for 10 minutes.
4. Fill with dulce de leche, use a sleeve with a big clean spout.
