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Timeless Classics
The dark chocolate ganache paired with the mixed berries marshmallow and sandwiched between two very thin and light wafers gives this alfajor a very rich texture and flavor.The dark chocolate ganache paired with the mixed berries marshmallow and sandwiched between two very thin and light wafers gives this alfajor a very rich texture and flavor.The dark chocolate ganache paired with the mixed berries marshmallow and sandwiched between two very thin and light wafe...
- Shelf life:
- 2 days
- Conservation:
- 4°C
Containing: 4 Components
Alfajor Wafer
Ingredients: Alfajor Wafer
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10.6 ozsoft butter
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5.3 ozpowdered sugar
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14.1 ozAll purpose flour
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0.6 ozbaking powder
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1.8 ozcorn starch
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0.1 ozsalt
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2.5 ozHeavy cream 35% fat
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2.1 ozegg yolks
Preparation: Alfajor Wafer
- Place the butter, powdered sugar, flour, baking powder, cornstarch and salt in the food processor and mix until obtaining a texture similar to wet sand.
- In the meantime, mix the cream and the egg yolks, add into the food processor and mix until a dough forms.
- Then, place the dough on a plastic sheet and make it square.
- Cover with a second plastic sheet and, using a rolling pin, roll out to 3 mm (0.12”) thick.
- Place in the refrigerator or in the freezer until solid enough to be cut.
- Once solid enough, remove from the freezer and peel off the plastic sheet on the top.
- Cut the dough into discs of 5 cm (2”) using a fluted ring cutter and transfer them onto a tray lined with a silicone mat.
- Cover with a second silicone mat to prevent the cookie from rising while baking and bake for 13 minutes at 160°C (320°F).
- Once baked, remove from the oven and let cool down at 18-20°C (64-68°F).
Tools
- Metal Tray
- Bowl(s)
- Rolling pin
- Plastic Sheets
- Thermomix® or food processor
- Silicone mats
- Spatula(s)
- 5cm (2”) fluted ring cutter
Dark Chocolate Ganache
Ingredients: Dark Chocolate Ganache
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10.6 ozHeavy cream 35% fat
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1.6 ozinverted sugar
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9.2 oz
Preparation: Dark Chocolate Ganache
- Heat the cream and inverted sugar to 60°C (140°F).
- Once at 60°C (140°F), pour onto the chocolate, wait one minute for heat transfer and emulsify using an immersion blender.
- Transfer into a piping bag, crystallize on the marble to 30°C (86°F) and immediately pipe a dot in the center of half of the cookies.
- Let cool down at 18-20°C (64-68°F) until the final assembly.
Tools
- Cooktop
- Saucepan
- Tall recipient
- Thermometer
- Immersion blender
- Piping Bag
- Scissors
- Bowl(s)
- Spatula(s)
Mixed Berry Marshmallow
Ingredients: Mixed Berry Marshmallow
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8.3 ozsugar
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2.8 ozInverted sugar #1
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4.8 ozMixed berries purée
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0.9 ozapricot puree
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0.6 ozGelatin powder 200 bloom
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1.4 ozwater
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3.7 ozInverted sugar #2
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15.4 grCitric acid solution (1:1 water + citric acid)
Preparation: Mixed Berry Marshmallow
- Heat both fruit purées, sugar, first quantity of inverted sugar and the citric acid solution to 110°C (230°F).
- In the meantime, combine the gelatin powder and the water together and set aside to hydrate.
- Add the second quantity of inverted sugar into the mixing bowl.
- Melt the gelatin mass for a few seconds in the microwave and add into the mixing bowl.
- Once the syrup reaches 110°C (230°F), pour into the mixing bowl and whip to 32-34°C (90-93°F), starting on low speed, and slowly increasing to high speed until the preparation holds dense peaks.
Tools
- Cooktop
- Saucepan
- Whisk
- Microwave
- Bowl(s)
- Infrared Thermometer
- Tabletop mixer, mixing bowl and a whisk
- Spatula(s)
Assembly
Ingredients: Assembly
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Q.S.
Preparation: Assembly
- Transfer the marshmallow preparation into a piping bag with a 10 mm (0.4”) tip and immediately pipe onto the cookie, covering it completely.
- Then, place a second cookie on the marshmallow and gently press onto it to make sure the filling is evenly spread out between the two cookies.
- Right after, use a dipping fork to dip the alfajores in pre-crystallized dark chocolate. Remove the excess chocolate using a spatula and delicately place the alfajores onto a plastic sheet.The trick is to gently slide off the alfajor without having the fork touching the tray when the alfajor approaches it.
- Decorate with the dipping fork and let them crystallize at 18-20°C (64-68°F).
- To add a touch of color, use a paper cone to pipe small dots of pre-crystallized dark chocolate onto a transfer sheet.
- Cover with a second plastic sheet, slightly flatten the dots and let them crystallize at 18-20°C (64-68°F).
- Finally, pipe a dot of pre-crystallized dark chocolate on the top of the alfajores and immediately stick a disc onto it.
Tools
- Metal Tray
- Scissors
- Scraper
- Gloves
- Mixing bowl (s)
- Dipping fork
- Paper cones
- Plastic Sheets
- IBC Transfer Sheet
- Piping bag & 10 mm (0.4") tip
- Spatula(s)
- Flat tool
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