Alfajor Cookies
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Ingredients
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Yield
panUnit of Measurement
- 3000 g whole milk
- 150 g cream
- 540 g sugar
- 60 g PreGel Dextrose - Sweetening Agent - 83612
- 150 g PreGel Diamant 50 - Milk Base - Hot Process - 301138
- 150 g PreGel Nonfat Dry Milk - Grade A - Low Heat - 314005
- 90 g PreGel Caramelllatte Traditional Paste - Caramel & Milk - 27406
- 80 g PreGel Roasted Almond Traditional Paste - 55202
- Cold Process - Beginner
- 3000 g whole milk
- 150 g cream
- 540 g sugar
- 60 g PreGel Dextrose - Sweetening Agent - 83612
- 300 g PreGel Totalbase®-301148
- 90 g PreGel Caramelllatte Traditional Paste - Caramel & Milk - 27406
- 80 g PreGel Roasted Almond Traditional Paste - 55202
Method of Preparation
Instructions for Hot Process - Intermediate
- With an immersion blender, combine all ingredients.
- Mix well for 2-3 minutes.
- Place in Hot Process machine and follow the machine's instructions for heating and freezing.
- Use as needed in final assembly.
Instructions for Cold Process - Beginner
- With an immersion blender, combine all ingredients.
- Mix well for 2-3 minutes.
- Place in batch freezer and process according to machine's instructions.
- Use as needed in final assembly.
Instructions for Final Assembly
- Using a piping bag with soft gelato, pipe Alfajor Gelato on one cookie.
- Sandwich with the other cookie.
- Freeze until hard.
- Use PreGel Mou Topping (Creamy Caramel) - 19906 for dipping as desired.