Alfajor Argentino - O Verdadeiro!

sexta-feira, 19 de julho de 2013

O Chocoranguinho vai completar 2 anos em novembro e só agora estou passando a receita do alfajor que serviu como lembrancinha no seu aniversário de 1 ano. Desculpem tanta demora, mas prometo que a receita vale MUITO a pena! E como vale!

Fiz duas versões: uma de chocolate escuro e outra de chocolate branco com raspinha de limão, ambos recheados com doce de leite. Fizeram tanto sucesso que até hoje os convidados comentam o quanto estava gostoso! 

Ps. Desculpem não ter tirado muitas fotos dos alfajores em detalhe, não deu tempo.

Receita do chef Álvaro Rodrigues, que peguei no blog Fofurices

1 xícara de açúcar
1 colher rasa (café) de fermento em pó (é só isso MESMO!)
1 e 3/4 de xícara de farinha de trigo
2 xícaras de amido de milho
200g de manteiga sem sal, bem gelada e picada em cubinhos
3 gemas peneiradas
1 colher (sopa) de extrato de baunilha

1/4 xícara de cacau em pó (opcional)
ou
1 colher (sopa) de raspas de limão (opcional)

Recheio
450g de doce de leite bem firme (pode ser leite condensado cozido por 40 minutos na panela de pressão)

Cobertura 
500g de chocolate meio amargo
ou
500g de chocolate branco

Preparo
1. Em uma tigela misture os ingredientes secos (as raspinhas ou cacau entram nessa hora) e a manteiga até obter uma farofa úmida. Junte as gemas e a essência e amasse com a ponta dos dedos até obter uma massa lisa e macia. Embrulhe em plástico filme e leve a geladeira por 1 hora.

2. Pré aqueça o forno a 180ºC. Forre duas formas grandes com papel manteiga.

3. Abra a massa sobre dois plásticos numa espessura de 0,5cm e corte com aro de 6cm de diâmetro. Coloque os discos de massa sobre a forma preparada e asse por cerca de 15 minutos. Os biscoitos não devem dourar completamente, somente sua base deve estar corada. Deixe esfriar completamente sobre uma grade.

Recheio
4. Recheie os pares de alfajor e reserve.

Cobertura
5. Derreta e tempere o chocolate meio amargo ou branco (veja aqui como) e banhe cada alfajor, deixando secar sobre um papel manteiga (deixei sobre uma tábua de vidro). Depois de completamente seco, você pode embalar.

Dicas: Eles congelam e descongelam perfeitamente.

Rende: Cerca 36 unidades  

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28 comentários:

  1. Ai meu DEUS! O que é isto??? Uma verdadeira tentação!!!

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  2. Ai, que maldade, Talita!!!!!!!!!!!!!!
    Me diga uma coisa: ele aguenta uma viagem de Sedex???... Diz que sim!!!!!!!!!
    Beijos,

    ResponderExcluir
    Respostas
    1. hahah, aguenta tranquilo, Vanessa!

      Beijos

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  3. Ficaram maravilhosos os seus alfajores Talita, eu adoroooo alfajores tanto na versao chocolate escuro, quanto chocolate branco!!!!!!!! As fotos estao tentadoras, arrasouuuuuuuuuu!!!
    Beijinhos e um excelente final de semana para você!!!!

    ResponderExcluir
    Respostas
    1. Eu vi seus alfajores no blog, Rosangela! Foram eles que me lembraram de postar os meus! rs

      Beijo grande, ótimo final de semana pra voce também!

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  4. Hummmmmmmmm! Delícia.
    Vou fazer...Postarei fotos

    Beijocas

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    Respostas
    1. Você me avisa quando o fizer, Tulipinha?!

      Beijos

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  5. Nossa Talita ficaram lindos e super apetitosos, adorei, te desejo um belo fim de semana, Ana ;).

    ResponderExcluir
  6. Que lindos e já fiquei com água na boca, bom fim de semana, Beijinhos

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    Respostas
    1. Que bom, Zelinha. Minha meta foi alcançada! hehe

      Beijos

      Excluir
  7. Lindos e deliciosos! Que lembrancinha encantadora!

    Chocoranguete de Curitiba

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    Respostas
    1. Obrigada por comentar, Chocoranguete.

      Beijos

      Excluir
  8. Eu aqui louca por um doce,
    e você vem com esta maravilha!
    Fiquei com água na boca!

    ResponderExcluir
    Respostas
    1. Haha, é só fazer, Josimar. É trabalhoso mas não é difícil.

      Beiojos

      Excluir
  9. Talita, que alfajor maravilhoso =)
    Preciso fazer essa delicia aqui em casa também, tenho certeza que será sucesso, rs.
    Beijinhosss

    ResponderExcluir
  10. Hummmmm, que delícia Talita!!!

    Ficaram muito lindos! Que delícia, preciso fazer essa delícia aqui em casa tb!

    Beijão querida!!!

    ResponderExcluir
  11. Eu super vou experimentar fazer aqui em casa! Espero que fique com uma cara tão boa quanto essa, hahaha

    Beijos,

    Mari
    http://www.caixadamari.com/

    ResponderExcluir
  12. Gostaria de saber quanto tempo dura e a melhor forma de armzenamento, queria fazer esse alfajor pra dar de lembrancinha na maternidade, obrigada!

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  13. Oi Talita, te segui ha um tempao, seu blog é um vício :o)))
    Já fiz várias receitas suas, tenho um blog "amador" aqui na Espanha, mais que cuido com muito carinho, passa lá um dia.
    Vou tentar fazer esta semana e te aviso, ok?
    Beijo grande e parabéns

    http://chiquitabacanacake.blogspot.com.es/

    ResponderExcluir
  14. Oi Talita, vou fazer uma festa surpresa pra o meu marido e tbm quero servi alfajor, mais eu só tenho tempo a noite quando ele vai pra faculdade e faltam 10 dias eu posso fazer e guardar na geladeira?

    Beijos e ficaram muito apetitosos!!!

    ResponderExcluir
  15. se eu não achar o extrato de baunilha posso usar a essência?? é na mesma quantidade???

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  16. oi amei a receita vou fazer para vender mais por quanto eu posso vender cada um ou els não são vendido por unidade ou por porção obrigado bjs

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  17. Preciso de uma orientação
    Bom dia Talita
    Tenho uma encomenda de 600 alfajores e não estou com tempo hábil para fazer. Será que é possível assa - los e congelar para depois descongelar rechear e banhar tudo?????
    Desde já muito obrigada
    Angel

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