INGREDIENTS
- Makes 20 alfajores.
- Time:
- – 200 g lard or butter.
- – 160 g powdered or icing sugar.
- -Zest of a tangerine.
- – 4 egg yolks.
- – 20 cc mandarin juice.
- – 400 g flour 0000.
- – Pinch of positive salt.
- Cognac mousse filling:
- – 160 g milk cream.
- – 30 g glucose.
- – 50 ccc for positive liquor.
- – 300 g semi-bitter chocolate coating (he used 62% cocoa).
- Roof:
- – 1 kg milk chocolate protection (he used 35% cocoa).
Learn to put together these chocolate mousse alfajores with cognac and tangerine.
PROCEDURE:
Time:
1. Cream the butter, beating along with the sugar and tangerine zest till white, add the yolks along with the juice. Lastly, with the assistance of a Cornet or hand spatula, combine the sifted flour with the salt. Combine with out kneading till you obtain a homogeneous dough and stretch to three millimeters between parchment paper or guitar paper and refrigerate for 2 hours.
2. Minimize with a slicing ring of 5 to six in diameter, place the lids between two vegetable papers or a micro-perforated plate.
3. Cook dinner in a preheated oven at 170 levels for 10 minutes.
Relleno mousse:
1. Finely chop the chocolate and place in a metal or glass bowl, put aside.
2. In a saucepan, place the cream and glucose. Carry to a boil, take away from the warmth and add the cognac, pour over the chocolate and with the assistance of a mixer emulsify effectively till attaining a homogeneous cream.
3. Cowl with movie and let it relaxation for six hours earlier than utilizing.
4. Fill and coat with chocolate with a milk chocolate coating, on this case I selected a dairy one in order that it contrasts higher with the semi-bitter filling.
GRADES:
The tapas of the alfajores are tender once they come out of the oven, once they cool they turn into crispy and when stuffed and bathed, after about 48 hours they turn into tender and moist once more, that is why
I like to recommend parking the alfajores to strive them of their splendor.
The glucose within the ganache fillings gives stability, creaminess and sturdiness to the helpful lifetime of the alfajor.
We add the liquor outdoors of the boil in order that the alcohol doesn’t evaporate and lose depth of taste.
Liqueurs or essences don’t contribute to the construction of the system, which is why it may be
changed by others and so that you can provide it your private contact, dare to vary.
