INGREDIENTS
- Alfajor dough:
- ● Comfortable butter 260 gr
- ● Sugar 260 gr
- ● Honey 50 gr
- ● Vanilla essence To style
- ● Eggs 1 unit
- ● Meals 0000 360 gr
- ● Corn starch 120 gr
- ● Bitter Cacao 70 gr
- ● Almond flour 120 gr
- ● Sodium bicarbonate 5 gr
- ● Baking powder 7 gr
- ● Orange zester 1 unit
- Filling and protection:
- ● Dulce de leche pastry chef 1000 gr
- ● Hand paste
- ● Raspberry sweet
- ● Semi-bitter black coating or repost tub 500 gr
CHOCOLATE ALFAJOR MARPLATENSE, everybody’s favourite:
Process
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 elements directly. Roll out to 0.3 mm thickness and put aside within the chilly for 2 hours. Reduce 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 going through 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 surroundings.
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 measurement because the alfajores.
4. Place within the fridge till it crystallizes and organize every disc on the alfajores glued with dulce de leche.
Yield: 24 approximate alfajores
