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Alfajores & Dulce de Leche are South American favourites, combined in this recipe and covered in chocolate.

Chef Martin Benn developed this recipe to complement the smoky notes of NESCAFÉ Farmers Origins 3 Americas Lungo Coffee Pods – Approved for Nespresso Machines.
Prep time 40 min
Cook time 50 min
Serves 36

INGREDIENTS

INGREDIENTS FOR
36 SERVINGS
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METHOD

  1. Pre heat the oven at 180C.
  2. For the Alfajores biscuits, attach the paddle and the bowl to a stand mixer. Add the butter to the bowl and beat for around 3 minutes, until light and airy. Next add in the sugar and continue to beat for a further 3 minutes until all is creamed together.
  3. In the meantime, in a separate bowl, add the eggs, salt, vanilla and golden syrup and, whisk to combine. Once the butter is creamed together with the sugar slowing add in the egg mixture while whisking on medium. Turn up the speed and continue to beat for a further 2 minutes.
  4. In a separate bowl, sieve together the flour, cocoa, baking powder and bicarb soda and, mix well together.
  5. Turn the speed of the mixer to low and in four batches add in the flour mixture until all is incorporate. Do not over mix.
  6. Turn the mix onto the bench and combine with your hands, press into a rectangular shape, wrap with cling film and refrigerate for one hour.
  7. Spray 2 x 400 x 270mm baking trays with baker’s spray and then line with grease proof paper.
  8. Once the dough is rested remove from the refrigerator and divide into two. Working with one amount at a time, flour a bench top and roll the dough to 5mm in thickness. Using a 7cm pastry cutter, cut out circles and place onto the lined trays. (You will have too much dough for 2 trays and will need to repeat the process once the first batch is cooked – alternatively you can freeze the remaining dough mixture for another time.)
  9. Bake the biscuits for 8 minutes, then remove and place onto a rack to cool. Set aside until required.
  10. For the Dulce de Leche Filling, place the eggs and salt into a bowl of a stand mixer and attach the whisk, whip on full until light and airy.
  11. Place the eggs and salt into a bowl of a stand mixer and attach the whisk, whip on full until light and airy.
  12. In the meantime, pour the sugar and water into a small pan and place over a medium high heat bringing to the boil to dissolve the sugar and form a syrup. Continue to heat until the syrup reaches a temperature of 118C.
  13. While the eggs are still whipping, slowly pour the syrup into the bowl in a steady stream, making sure it runs into the eggs not the side of the bowl. Leave to whip on full until the mix cools slightly. Next add the caramel into the whipping egg mixture and continue to whip.
  14. When the temperature of the bowl is just warm to the touch add the diced butter a little at a time while whipping on full and, the mixture is cooled completely. Make sure all the butter is incorporated. The cream should be thick and smooth.
  15. Using a spatula, place the butter cream into a piping bag fitted with a plain, size 13 nozzle. Set aside at room temperature until ready to use.
  16. To fill the Alfajores, take one biscuit at a time and pipe a tablespoon of the Dulce de Leche Buttercream into the centre of the flat side of the biscuit.
  17. Press the flat side of another biscuit on to the butter cream to sandwich the cream between them. Set aside on a tray and repeat with remaining biscuits.
  18. Once all biscuits are assembled, place into the freezer for 15 minutes to set firmly or refrigerator overnight.
  19. For the chocolate coating, place the chocolate and coconut oil into a bowl over a pot of simmering water. Melt together until well combine and fluid. Keep warm.
  20. Taking one Alfajores from the refrigerator or freezer at a time, use a wooden or metal skewer press into the dulce butter cream so that the Alfajores resembles a lollypop on a stick.
  21. Quickly dip this into the melted chocolate mixture to coat then allow to set place onto a tray lined with parchment paper and place back into the refrigerator to set. Repeat with all the Alfajores as required.
  22. Serve from the refrigerator or at room temperature.

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