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Long shelflife
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Healthy
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Quick & easy (production)
Here's an alfajor that more of your customers can love! This delicious gluten-free reduced-sugar version features decadent dark chocolate.Here's an alfajor that more of your customers can love! This delicious gluten-free reduced-sugar version features decadent dark chocolate.Here's an alfajor that more of your customers can love! This delicious gluten-free reduced-sugar version features decade...
- Shelf life:
- 7 days
- Conservation:
- Between 16°C - 18°C
Containing: 3 Components
Gluten Free Brownie
Ingredients: Gluten Free Brownie
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10.6 ozButter softened
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4.2 ozMaltitol Powder
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8.5 ozEggs, whole
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4.2 ozDark brown sugar
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2.3 ozRice flour
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2.3 oztapioca flour
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0.7 ozCP
Preparation: Gluten Free Brownie
- Mix the butter and the maltitol in a food processor.
- Mix the eggs and the dark brown sugar, and place the mixture into the food processor.
- Add the melted chocolate – around 32-33°C (90-91°F).
- Mix the tapioca flour, rice flour and cocoa powder. Sift them into the food processor and mix again until all the ingredients are well combined.
- Pour 400 g (14 oz) into each of the frames and use an offset spatula to make sure the preparation is spread out evenly into the molds.
- Bake at 160°C (320°F) for 8 minutes. Once baked, let cool down and unmold.
- Measure squares of 5 cm (1.97”) and use a bicycle cutter to draw lines directly onto the brownies.
- Use a knife to cut the brownies into 5 cm (1.97”) squares following these same lines.
- Finally, separate all the squares, place them onto a metal tray lined with a silicone mat and leave at 18-20°C (64-68°F)
View tools
- Whisk
- Knife
- Thermometer
- Bowl(s)
- Offset spatula
- Mixing bowl (s)
- Scale
- Ruler (s)
- Silicone mat
- Metal Tray (s)
- Food processor
- Bicycle (5 or 6-wheel cutter)
- 21 cm x 20 cm x 2 cm (7.9” X 7.9” X0.8”) frame
- Spatula(s)
- Sifter
Dark Chocolate Ganache
Ingredients: Dark Chocolate Ganache
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10.6 ozHeavy cream 35% fat
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2.1 ozsorbitol powder
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2.1 ozbutter, clarified
Preparation: Dark Chocolate Ganache
- Heat the butter, the sorbitol and the cream to 40°C (104°F).
- Transfer the chocolate that has been previously melted to 35°C (95°F) into a tall recipient, pour the warm cream onto it and emulsify using an immersion blender.
- Let the ganache crystallize at 18-20°C (64-68°F) until it reaches a pipeable consistency.
View tools
- Cooktop
- Saucepan
- Tall recipient
- Thermometer
- Immersion blender
- Microwave
- Bowl(s)
- Spatula(s)
Assembly
Ingredients: Assembly
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Q.S.American almond granulated blanched almonds
Preparation: Assembly
- Once the ganache has crystallized, transfer it into a piping bag, cut a small opening in the tip and pipe 3-4 mm (0.12-0.16”) of ganache onto half of the brownies. Cover the surface completely.
- Place the second half of the brownie on the ganache and press gently onto it to make sure the filling is evenly spread out between the two brownies.
- Then, use a dipping fork to dip the alfajores in pre-crystallized dark chocolate. Remove the excess chocolate using a spatula, cover one side with the almonds and delicately place the alfajores onto a plastic sheet.
- Let them crystallize fully at 18-20°C (64-68°F).
View tools
- Metal Tray
- Piping Bag
- Scissors
- Gloves
- Mixing bowl (s)
- Dipping fork
- Plastic Sheets
- Spatula(s)
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