PreGel Recipes

Alfajor Cookies

BaseDiamant 50, Totalbase

Servings

1 pan

Servings

1 pan

Ingredients

3000g whole milk
150g cream
540g sugar
60g PreGel Dextrose – Sweetening Agent – 83612
150g PreGel Diamant 50 – Milk Base – Hot Process – 301138
150g PreGel Nonfat Dry Milk – Grade A – Low Heat – 314005
90g PreGel Caramelllatte Traditional Paste – Caramel & Milk – 27406
80g PreGel Roasted Almond Traditional Paste – 55202

Cold Process – Beginner

3000g whole milk
150g cream
540g sugar
60g PreGel Dextrose – Sweetening Agent – 83612
300g PreGel Totalbase®-301148
90g PreGel Caramelllatte Traditional Paste – Caramel & Milk – 27406
80g PreGel Roasted Almond Traditional Paste – 55202

Instructions

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.