INGREDIENTS
- Time:
- – Impalpable sugar 160 g
- – Flour 0000 300 g
- – HAZELNUT Powder 120 g
- – Baking powder 3 g
- – Butter 170 g
- – Yolks 60 g (3 models)
- – Orange zest 1 unit
- Stuffed:
- – Milk chocolate 300 g
- – Crema 160 cc
- – Espresso liqueur 40 g
- – Sturdy espresso 30 g
- – Manteca ointment 20 g
- Middle:
- – Milk chocolate 150 g
- – Baileys 110 cc
- – Butter 25 g
Put together some scrumptious hazelnut, chocolate and occasional alfajores
PROCEDURE:
Time:
1. We combine the butter with the sugar and the zest, add the yolks and eventually the dry components.
2. Stretch to 4mm, minimize circle.
3. Bake at 160 levels, 8 minutes.
4. Fill and let it air for twenty-four hours.
5. Bathe with semisweet chocolate.
Stuffed:
1. Combine the candy along with the cognac and melted chocolate, use instantly.
Middle:
1. Soften the chocolate, add the emulsifying liquor and eventually the butter.
