How to make Marplatenses alfajores in this new edition of Paulina Kitchen! Welcome Sean, Friends.
We continue with this exquisite alfajores series! Today's home alfajores recipe is prototypic alfajores recipe: Marplatean alfajores. It is the recipe that you were surely looking if you google you "how to make alfajores."
I leave you by hand the video that illustrates this arduous but very satisfactory process. And they can also, if you wish, subscribe to my YouTube channel in which 2 beautiful weekly recipes come out, clicking here
About this recipe to know how to make Marplatenses alfajores
Although they are not easy alfajores, they are probably the most consumed Argentine candy in a school patio that ever existed, so they deserved to try to do them.
This recipe of Marplatenses alfajores was taught by Matías Chavero, which is much more genius with the pastry recipes than me, and is a prescription. They do not know how rich remain. It is really worth doing at home.
I definitely had to fight with the tapas, but they are so soft and spongy. They are a dream.
The coverage of these alfajores bathed in chocolate is not difficult, and they can even vary using different types of chocolate.
Of course, as always, these are alfajores stuffed with dulce de leche, how could it be otherwise. What can be put inside but? Russian salad?
I also leave another great alfajores recipe, the cornstarch alfajores , in case they wanted to make an alfajores party.
Ingredients
A good amount comes out
-1 egg
-150g. butter
-70g. sugar
-125g. Leuding flour
-50g. cornstarch
-20g. cocoa
-Essence of vanilla
-Dulce de Milk
-Shole of chocolate
Step by step of this alfajores recipe
1- First the first. In a bowl at choice we will put the ointment butter and sugar. We add a jet of essence vanilla and proceed to beat.
2- Once we get a good preparation, we will add an egg and we will beat again.
3- When all well-integrated ingredients are, we will add the cocoa and we will mix again until it is good. Then we add half of the flour. We start mixing with the spatula and when the flour has already been incorporated, we are going to get hand and knead until a homogeneous paste.
4- We wrap the dough on film paper and take it to rest for the refrigerator for 2 hours.
5- After that time, we take it out and stretch it with a kneading stick. Recommended to do it with the technique of the capos, which consists of stretching it with a kneading stick between two sheets of film paper.
6- We remove the film from above and cut with a round shear the lids of the alfajores. Treat the dough delicately because it is very pasty. If it becomes very difficult to manipulate, they can take it cold for a while more (30 min approx).
7- Once they take them out, they take them to the middle oven (180º) for 10 minutes. Then they take them out and let them cool.
8- What remains to be done is to fill with dulce de leche. We take one of the caps, we put the sweet (if it is with a sleeve, much better) and then place another of the caps above.
9- To bathe them you can use a chocolate bath already done (as I did) or buy cocoa and melt it in a water bath. Once they have it, they pour it into a bowl and then wrap alfajores in chocolate. Finally, just let them cool and enjoy them!
Hello!
I did the recipe (what a rich cookie!). I used cocoa to cover and it was very liquid and it could not harden. What can I do so that it does not stick so much on the fingers?
Thank you
Hi Paulina, a question ... if I don't want to make them chocolate, instead of putting cocoa, I put a little more flour/corn or I don't put anything!?
The other part of flour and cornstarch is missing.
How many alfajores are tas?
Hello Paulina !! You are a genius !! I always cooked, but in Pandemia I fell in love with the kitchen ... and the 1st time I looked for a recipe I entered a yours, as it went very well, every time I was looking for it entered your link. I have made your recipes for almost 2 years and I know you are a guarantee. I loved to see you in Andy. You seemed super nice. Kisses from Córdoba !!
Hello Paulina, when do you put the other half of the flour? or is it not used?
-70g.Avúcar -50g.
-70g.Avúcar -50g.
Hello .He the recipe. The doubt was about the cornstarch, but I put it with the flour and it turned out the theme. As for the dough I gave him cold and then stretch it and let him repair in the freezzer. Very good the recipe ..
Paulinaaaaa the recipe says maicena… it is not in the video or in the written steps. I don't understand. on top of you ... put half of the flour ... and the rest? by eye is then ???
Hello Paulina, I keep the dough very creamy, can I put more flour or more cornstarch?
Hi, consult what diameter is the cutting hoop?
Hello Paulina, could cup chocolate be used to cover the alfajores? Greets you a Cordoba in Peru?
Hello Paulina out there, the question is obvious but I see that in the recipe you do not say at the moment to put the cornstarch. Is it softened with flour, right? Greetings you are a genius
Hello Paulina! I wanted to know if there is a way to re -give at least a part of the butter ... and that they are rich the same! You are a genius, every time I need a recipe I already put your name and I know that it will be delicious! Thank you
I was great pailina, but I added more flour to the dough XQ with those proportions I had a cream. So more flour and they left perfect