ALFAJORES FROM MAR DEL PLATA

INGREDIENTS

  • 700 g of Milkaut Profesional Dulce de Leche for Pastry
  • 100 g of Milkaut Profesional Butter
  • 100 g of icing sugar
  • 55 g of eggs
  • 250 g of pastry flour
  • 50 g of cornstarch
  • 2 tbsp. of bitter cocoa
  • 1 tbsp. of baking soda and ammonium bicarbonate
  • vanilla essence as needed
  • 500 g of tempered semi-bitter chocolate

MILKAUT SOLUTIONS

PROCESS

Cream the softened Milkaut Profesional Butter with the sugar until light and fluffy. Add the egg yolks one at a time, beating until smooth, along with the vanilla essence. Mix in the sifted dry ingredients and blend them together. Wrap with a cling film, stretch the dough to 0.4 cm approx. and refrigerate until cold and firm. Cut up with a cookie cutter and bake in a preheated oven at 180 °C for 10-12 min. For the final assembly, pipe Milkaut Profesional Dulce de Leche for Pastry onto the lids, close them, even out and coat with tempered semi-sweet chocolate.

TAGS

MILKAUT SOLUTIONS

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