INGREDIENTS
- Sift 2 instances.
- – Flour 700 g.
- – Baking powder 40 g.
- – Cocoa 150 g.
- – Cornstarch 250 g.
- – Sodium bicarbonate 10 g.
- Burn:
- – Butter 600 g.
- – Honey 300 g.
- – 4 eggs.
- – Vanilla essence.
- Chocolate mousse:
- – Dulce de leche pastry chef 1 kg.
- – Darkish chocolate 150 g.
- – Lemonchello 10 cc.
- Additional:
- – Chocolate for dipping.
- – Italian meringue (to then dry within the oven).
- – Impalpable sugar.
ALFAJORES STUFFED with dulce de leche, chocolate mousse, lemonchello and artisanal strawberry sweet.
PROCEDURE:
1. As soon as the dry substances have been sifted twice, cream all of the liquids for five minutes till you acquire a really creamy cream.
2. Combine each substances to make the dough simply by becoming a member of it, with out kneading. Let it relaxation, wrapped in plastic wrap, within the fridge for two hours.
3. Minimize the tops with 5.5 cm diameter cutters and bake for two to three minutes (relying in your oven) at a temperature of 190 levels.
4. Take away from the oven and let it relaxation on the counter since if they continue to be on the plate they may separate an excessive amount of.
With these cookies we make 3 flavors: dulce de leche, chocolate and lemochelo mousse, and artisanal strawberry sweet.
Chocolate mousse:
1. I dissolve the chocolate minimize into items in a bain-marie with boiling water.
2. To soften it, I combine it in a blender: dulce de leche, melted chocolate and the liqueur.
5. Assemble the alfajores with dulce de leche confectioner, bathed in melted alfajorero chocolate (at not more than 45 levels of temperature in order to not burn the chocolate). Place on plastic wrap till it dries virtually instantly.
