Icing, Icing Baby…

2010.Jun.05 Saturday · 0 comments

in Food & Recipes

“Chivalry is a poor substitute for justice, if one cannot have both. Chivalry is something like the icing on cake, sweet, but not nourishing.”

– Nellie McClung, Canadian feminist

Alfajores come in a wide variety of styles, mostly regional, though some, like my last post, are more related to method. Over time I may just come up with some sort of reasonably comprehensive exploration of the genre, but for now, I’m just going to move on to the next one that I needed to practice for our first pastry exam – santafecinos, the style associated with the province of Santa Fé here.

Santafecinos practice

Again, this is a “by hand” demo since that’s what we needed to do in class, though I’d do these in a mixer for myself in the future. Here, mix together 250 grams of cake/pastry flour, a large pinch of salt (2-3 grams), 30 grams of egg yolks (roughly 2), and 80 grams of butter. Note, by the way, there’s no sugar in these, that’s not a mistake.

Santafecinos practice

Work it all together until it’s all more or less well distributed, but not smooth. Then add in 60-65 cc of water, enough to bring it together and make a smooth dough. Here you knead it for a couple of minutes until it’s a nice, soft, homogeneous dough.

Santafecinos practice

And here’s the way the dough should look. Refrigerate if for about 15-20 minutes to re-firm up the butter.

Santafecinos practice

Roll it out pretty thin – 2 mm – this is actually just a touch too thick as it turned out.

Santafecinos practice

Cut small, 6 cm, rounds out and lay them on a baking sheet and bake at 180°C/350°F until they are just cooked – you don’t actually want them to brown, which mine did because they were too thick and the surface colored before they were cooked through. You want a slightly crisp, but still pale, cookie.

Santafecinos practice

Let them cool and then pipe a small amount of dulce de leche onto 2/3 of them.

Santafecinos practice

Stack them up three high. Lightly press them down – the dulce de leche should not reach to the edges, but stay like this.

Santafecinos practice

Put on a non-stick surface, preferably something easy to clean up like a big sheet of wax/parchment paper. Drizzle them with vanilla glaze – 250 gm powdered sugar, 1 egg white and a couple of drops of vanilla, all mixed together to make a thick but pourable glaze.

Santafecinos practice

And, let them sit for about an hour for the glaze to dry and harden. Serve ’em up!

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And, just in case you were wondering how the first pastry exam went… a picture speaks a thousand words, or a couple hundred masas finas….

Our masas finas exam results

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