📝 About This Recipe
This fine-dining interpretation reimagines the beloved South American alfajor as a sophisticated landscape of textures and temperatures. We elevate the traditional cornstarch shortbread into delicate shards and buttery sand, paired with a house-made 6-hour dulce de leche and a refreshing lime-infused coconut snow. It is a nostalgic journey through Argentine flavors, presented with the elegance and precision of modern haute cuisine.
🥗 Ingredients
The Dulce de Leche Fondant
- 1 liter Whole Milk (high quality, full fat)
- 300 grams Granulated Sugar
- 1/2 teaspoon Baking Soda (for color and texture)
- 1 piece Vanilla Bean (split and scraped)
- 1 pinch Sea Salt (Maldon preferred)
Maicena Shortbread Elements
- 200 grams Cornstarch (Maicena) (sifted)
- 150 grams All-Purpose Flour (sifted)
- 200 grams Unsalted Butter (cold, cubed)
- 100 grams Powdered Sugar
- 3 pieces Egg Yolks (large)
- 1 teaspoon Lemon Zest (finely microplaned)
Coconut Snow & Garnish
- 200 ml Full Fat Coconut Milk (chilled)
- 50 grams Maltodextrin (to create the 'snow' texture)
- 2 tablespoons Toasted Shredded Coconut (for crunch)
- 1 sheet Edible Gold Leaf (optional for plating)
- 1 small bunch Micro-Mint or Shiso (for brightness)
👨🍳 Instructions
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1
Begin the Dulce de Leche: In a heavy-bottomed saucepan, combine milk, sugar, and vanilla. Bring to a gentle simmer over medium heat, stirring until sugar dissolves.
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2
Add the baking soda to the milk mixture (it will foam slightly). Reduce heat to the lowest setting and simmer for 5-6 hours, stirring occasionally, until it reaches a deep amber color and a thick, jam-like consistency. Let cool completely.
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3
Prepare the Shortbread: In a food processor, pulse the flour, cornstarch, powdered sugar, and lemon zest. Add the cold cubed butter and pulse until the mixture resembles fine breadcrumbs.
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4
Add the egg yolks and pulse just until the dough starts to come together. Turn onto a lightly floured surface and knead gently into a smooth disk. Wrap in plastic and chill for at least 1 hour.
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5
Preheat your oven to 170°C (340°F). Roll half of the dough between two sheets of parchment paper to 3mm thickness. Bake for 10-12 minutes until pale golden. Once cool, break into artistic shards.
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6
Crumble the remaining half of the raw dough onto a baking sheet to create 'sand.' Bake for 8-10 minutes, tossing once, until toasted. Set aside.
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7
Create the Coconut Snow: In a bowl, whisk the chilled coconut milk. Gradually whisk in the maltodextrin until the liquid transforms into a light, fluffy powder. Keep in a cool, dry place.
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8
Prepare the Dulce de Leche Mousse: Take 150g of your prepared dulce de leche and fold it gently with a tablespoon of heavy cream to lighten the texture for piping.
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9
Plating - The Base: Place a neat circle of the shortbread 'sand' off-center on a large, matte ceramic plate.
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10
The Core: Pipe three distinct spheres of the dulce de leche mousse of varying sizes atop and around the sand.
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11
The Architecture: Lean 2-3 shortbread shards against the dulce de leche spheres to create height and drama.
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12
The Finishing Touches: Sprinkle the coconut snow over the shards to mimic a dusting of winter. Garnish with toasted coconut, a tiny fragment of gold leaf, and a single micro-mint leaf for a pop of color.
💡 Chef's Tips
Patience is key for the dulce de leche; if you rush the heat, the sugar will grain and lose its silky mouthfeel. Always use cold butter for the shortbread to ensure the 'Maicena' (cornstarch) creates that signature melt-in-your-mouth texture. If the coconut snow feels too wet, add a gram more of maltodextrin at a time until it reaches a powder consistency. Store the shortbread shards in an airtight container with a desiccant pack if making ahead to maintain maximum snap. Use a warm spoon to smooth the dulce de leche if you prefer a 'quenelle' shape over piped spheres.
🍽️ Serving Suggestions
Pair with a glass of late-harvest Torrontés from Salta, Argentina, for a perfect floral acidity match. A small cup of intense, dark-roast espresso balances the richness of the dulce de leche beautifully. Serve alongside a side of fresh passion fruit pulp to add a tropical, acidic counterpoint to the dish. For a luxury touch, serve on chilled slate platters to contrast the warmth of the amber colors.