My spring alfajores, strawberry matcha!
That’s it, spring is here! The colors are back, the sun too and the flowers are invading our gardens and green spaces. Admit that it’s a bit of happiness So today I offer you a recipe full of color but above all a recipe that will only require you very little time in the kitchen, so you can enjoy nature while enjoying yourself. a homemade snack! Do you know the alfajores? It’s a Latin American cookie normally topped with a good dose of dulcey de leche… Hmm, I know you’re salivating Here I offer you a more Japanese version with the matcha-flavored cookie and a delicious strawberry. Obviously, if you want a classic version, you just have to skip the matcha and replace the ganache with milk jam. Ready to bake? On the occasion of this first spring recipe, the step by step has fully blossomed like a little Japanese Hanami
1/ 150g of white chocolate
2/ 90g full cream
3/ 2 tsp. strawberry or raspberry jam
In a bowl, pour the white chocolate and add the strawberry or raspberry jam according to your taste. The jam will come colored the ganache and lightly flavored it. I recommend that you use a jam that is not very sweet and with as much fruit as possible! You can also use a few strawberry chocolate pistoles from Valrhona to color the ganache. Carefully heat the full liquid cream and pour it over the white chocolate. Mix so that the ganache is completely homogeneous and Film in contact then leave to rest in the fridge for 2 hours.
100g of flour
1/2 tsp. baking soda
1tsp baking powder
100g very soft butter
60g of sugar
2 egg yolks
Preheat the oven to 180 degrees.
In a salad bowl or in the tank of your robot, pour the very soft butter and the sugar in and beat until you obtain a very creamy mixture. Then add the egg yolks and mix again.
Sift the flour, cornstarch, baking soda, baking powder and matcha into the bowl. Then, mix until you obtain a dough, you will obtain a crumbly dough but which you can put into a ball despite that! If your dough does not ball it is that the butter was still a little cold, for that melt a small amount of butter and add 1 to 2 teaspoon of melted butter in the dough. You should be able to knock her out more easily!
Roll out the dough between two sheets of parchment paper to a thickness of about 0.5cm then cut it out using a round cookie cutter. Arrange the cookies on a baking sheet with parchment paper and bake the cookies for 8 minutes!
Let them cool on a grid and be careful when it’s hot it’s very fragile. Once your cookies have cooled, whip the ganache with a whisk for 2 minutes, it won’t be an airy ganache so don’t worry if it stays firm enough. For more indulgence, I also add a little jam in a piping bag that I will put in the center of the biscuit.
Pipe the ganache onto a cookie, well in the center and enough for it to spread. Add a little jam in the center and close with another cookie, like a macaroon. This ganache can also be used to fill macaroons from elsewhere!
It’s ready !