An Alfajor Lost in Translation

An Alfajor Lost in Translation
Difficult
Makes: 24 Yield
  • Long shelflife
These alfajores offer an international twist with earthy matcha and bright cherry. Callebaut W2 offers smoothness and sweetness that perfectly complements these bold flavors.
These alfajores offer an international twist with earthy matcha and bright cherry. Callebaut W2 offers smoothness and sweetness that perfectly complements these bold flavors.
Shelf life:
15 days
Conservation:
Room temperature
Containing: 5 Components
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Featured Ingredients

For an Optimal Taste and Visual Appeal of your Finished Products

Callebaut

W2

Demonstration video<span>An Alfajor Lost in Translation</span>
Demonstration videoAn Alfajor Lost in Translation

Matcha Pâte Sablée

Ingredients

  • 150 g
    soft butter
  • 80 g
    icing sugar
  • 1 g
    salt
  • 32 g
    almond flour
  • 50 g
    whole eggs, room temperature
  • 40 g
    All purpose flour
  • 190 g
    pastry flour
  • 24 g
    Matcha Powder

Preparation

  1. Using a mixer fitted with a paddle attachment, mix the soft butter, sugar and salt.
  2. Add the eggs and the almond flour and mix until incorporated. Scrape the sides of the bowl and mix again.
  3. Add the all-purpose flour and mix well.
  4. Add the matcha powder and the pastry flour and mix until just combined.
  5. On an acetate sheet, knead the dough into a square shape.
  6. Cover with the second acetate sheet and roll to 2.5 mm (0.09”) thickness and let set in the refrigerator for one hour minimum or overnight.
  7. Once the dough is chilled, cut 6 cm (2.4”) circles, place on a silpat lined tray and bake at 160oC (320oF) for about 12 minutes.

View tools

  • Metal Tray
  • Bowl(s)
  • Rolling pin
  • Acetate sheets
  • Silpat (s)
  • Tabletop mixer, mixing bowl and a paddle attachment
  • Spatula(s)
  • 7 cm(2.4”) round cookie cutter

Matcha Cake

Ingredients

  • 150 g
    whole eggs, room temperature
  • 110 g
    granulated sugar
  • 25 g
    inverted sugar
  • 15 g
    Matcha Powder
  • 62 g
    milk
  • 132 g
    All purpose flour
  • 28 g
    almond flour
  • 2 g
    salt
  • 5 g
    baking powder
  • 75 g
    Butter, melted

Preparation

  1. In a tabletop mixer equipped with a whisk attachment, start by whipping the eggs, sugar and inverted sugar until the sugars are completely dissolved.
  2. Mix the milk and the matcha to form a paste making sure no lumps remain. Warm in the microwave for a few seconds to dissolve the matcha better. Add to the egg mixture.
  3. Sift the flour, almond flour, salt and baking powder together then add to the egg mixture. Mix until just incorporated.
  4. Incorporate the melted butter and mix well by hand with a spatula.
  5. Pipe into the round molds to 3 cm (1.2”) thick.
  6. Bake at 180oC (356oF) for approximately 12 minutes. Let cool down.
  7. Unmold and slice each cake into three 1 cm (0.4”) discs. You can use 1 cm (0.4”) rulers as guides when slicing.
  8. Discard the top. Cover the discs in plastic film and reserve.

View tools

  • Metal Tray
  • Knife
  • Microwave
  • Piping Bag
  • Scissors
  • Bowl(s)
  • Parchment paper
  • Plastic film
  • Silpat (s)
  • Tabletop mixer, mixing bowl and a whisk
  • Spatula(s)
  • Rulers
  • 9 cm (2.8”) metal ring
  • Sifter

Matcha Ganache

Ingredients

Preparation

  1. Heat the cream and the sugar and bring to around 70oC (158oF). Mix 1/3 of the cream with the matcha to form a paste making sure no matcha lumps remain.
  2. Pour the rest of the cream over the Callebaut® W2 Belgian white chocolate and the matcha and let the heat from the cream melt the chocolate.
  3. Mix with an immersion blender until smooth and well emulsified.
  4. Cover with plastic film making sure the plastic touches the entire surface of the ganache.
  5. Let it set overnight.

View tools

  • Cooktop
  • Saucepan
  • Tall recipient
  • Thermometer
  • Immersion blender
  • Bowl(s)
  • Plastic film
  • Spatula(s)

Morello Cherry Confit

Ingredients

  • 350 g
    Morello cherry puree
  • 9 g
    yellow pectin
  • 35 g
    Sugar #1
  • 125 g
    Isomalt powder
  • 250 g
    Sugar #2
  • 75 g
    Glucose DE 45
  • 2 g
    Tartaric acid solution

Preparation

  1. Place the fruit purée in a saucepan and warm up to 40oC (104oF).
  2. Mix the yellow pectin and the first quantity of sugar and add it to the fruit purée using a whisk.
  3. Bring the mix to a boil and add the glucose syrup, isomalt and sugar.
  4. Continue cooking until the mix reaches 73o brix using a refractometer (or around 103oC (217oF) if using a thermometer). Turn off the heat and add the tartaric acid solution and mix well.
  5. Pour in a bowl and cover with plastic film making sure it touches the entire surface of the confit to avoid crusting.
  6. Leave it to cool down completely.

View tools

  • Cooktop
  • Saucepan
  • Whisk
  • Bowl(s)
  • Plastic film
  • Refractometer or thermometer
  • Spatula(s)

Assembly

Ingredients

Preparation

  1. Pour the matcha ganache into a piping bag and pipe some ganache over the sablés cookies.
  2. With a cookie cutter, cut a hole in the center of each cake circle. Place a cake circle on each sablé.
  3. Pour the cherry confit in a piping bag and pipe a small amount in the hole of each cake as well as on the top. Top the alfajores with another sablé and refrigerate.
  4. Melt the white chocolate in the microwave in 30-seconds increments until it is all melted. Add the matcha and mix with an immersion blender until well mixed.
  5. Using a dipping fork, dip each alfajor in the melted white chocolate and matcha mix and cover completely.
  6. Place on an acetate sheet and sprinkle with black sesame seeds.

View tools

  • Metal Tray
  • Tall recipient
  • Immersion blender
  • Microwave
  • Scissors
  • Bowl(s)
  • Parchment paper
  • Dipping fork
  • Piping Bag (s)
  • Piping tip
  • Spatula(s)
  • Acetate sheet
  • 3 cm (0.8”) round cookie cutter

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