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Φτιάχνει: 12 Yield

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.

Διάρκεια ζωής:: 2 days
Conservation:: 4°C

Περιέχει: 4 Συστατικά

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300 g

soft butter
150 g

powdered sugar
400 g

All purpose flour
18 g

baking powder
50 g

corn starch
3 g

salt
70 g

Heavy cream 35% fat
60 g

egg yolks

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

300 g

Heavy cream 35% fat
45 g

inverted sugar
260 g

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)

235 g

sugar
80 g

Inverted sugar #1
135 g

Mixed berries purée
25 g

apricot puree
16 g

Gelatin powder 200 bloom
40 g

water
105 g

Inverted sugar #2
1 g

Citric acid solution (1:1 water + citric acid)

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)

Q.S.

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.