INGREDIENTS
- Time:
- – 200 g sugar.
- – 200 g butter.
- -Zest of 1 orange.
- – 80 g honey.
- – 30 cc cognac.
- – 2 eggs.
- – 30 g bitter cacao.
- – 5 g sodium bicarbonate.
- – 400 g flour 0000.
- – 100 g corn starch.
- – Pinch of high-quality salt.
- Stuffed:
- – 1 kg of dulce de leche/ 60 cc cointrau or orange liqueur.
- Rest room:
- – 500 g semi-sweet chocolate frosting.
- – 80 g cocoa butter.
- .
1.For the dough:
Beat the tender butter with the sugar and orange zest till white.
2.Add the eggs, honey, malt and cognac, combine.
3.Be a part of the dry elements, flour, starch, cocoa, baking soda and salt, sift and add to the earlier base, becoming a member of with out kneading.
4.Wrap the dough with plastic wrap and place within the fridge for two hours.
5.Stretch the dough to five mm thickness and reduce with a 4 cm ring.
6.Place the caps on a greased plate or with greaseproof paper and bake for 8 minutes in a preheated oven at 160 levels.
7. Cowl the caps with dulce de leche confectioner with a sleeve with a big spout
8. chocolate tub:
Bathtub: Soften chocolate with cocoa butter, mood and bathe the alfajores.
9.The cocoa butter will give it further fluidity in order that we have now a finite protection tub.
Get pleasure from them!.
