Havanna's special edition alfajor
for the 150th anniversary of Mar del Plata
was a bestseller and
went viral in a few days
.
Everyone wanted to try it and feel the experience of biting into a dark chocolate that covers a cocoa cookie with grains of sea salt whose center is a pastry dulce de leche that hides a creamy and soft center.
The interest of bakers did not take long to arrive and
flood the networks with homemade recipes to be able to prepare at home
the famous and highly coveted alfajor that broke the historical sales records of the brand that
have sold millions of units.
The pastry chef Estefanía Colombo, better known as Estefi, shared her formula that is very close to the new alfajores to be able to
make an artisanal version, 25% cheaper
than the originals.
How to make alfajor with sea salt
To make the replica as similar as possible, we are going to divide the alfajor into three parts:
tapas, filling and coverage
.
Each of these steps has
hidden secrets that must be taken into account
when doing them at home.
As for the tapas, pastry chef Estefi Colombo says that “
it is the same tapa as any Mar del Plata chocolate alfajor
.”
It's the classic recipe that I think 99.9% of people make.”
It is very similar to the original Havanna one that has orange zest.
But
the difference in these is that they contain grains of sea salt
that are added before cooking.
The ideal salt is in crystals.
Photo: Instagram
“Ideally you should use sea salt.
If not, grill salt but I recommend grinding it a little so as not to encounter such an aggressive grain,” explains the expert.
Fine salt is not an option
, since the brand's idea was not to make a salty alfajor, but rather to let the salt crystals sit.
Colombo points out that when he tried it, although he thought it was a very good flavor experience, he found that it had too much salt.
Therefore,
he suggests placing the salt crystals on only one of the lids
.
The original Havanna alfajor with sea salt.
Their thickness is also important since
they should not compete with the filling
.
This is a larger and heavier alfajor than the traditional ones (it weighs 90 grams and the classic ones 55 grams) and has
a much more powerful filling
.
The dulce de leche you choose should be rich and sustained.
The way it is placed is essential.
“You always have to
put the filling in a circular shape, leaving a gap in the center because that is exactly where the creamy dulce de leche is placed
,” Colombo reveals.
Double stuff the lids with salt.
Photo: Instagram
What is that creamy filling all about?
Although there were debates on social networks about what addition had been added to the dulce de leche to achieve another texture and flavor, Martín Zalazar, marketing manager of the brand, told Clarín that “the formula is the classic dulce de leche that the Vacalin firm makes with
an exclusive recipe for Havanna products and another that is produced with a different cooking technique
and other essences to make it creamier and more intense in flavor but also lighter in color.”
Colombo opted for a
dulce de leche ganache that is made with white chocolate, cream and dulce de leche
.
For it to take shape, you have to leave it in the refrigerator, so he recommends making it first and then starting with the dough.
This is how the special dulce de leche filling looks.
Photo: Instagram
Last but not least, for a matter of practicality, the pastry chef uses
chocolate bath or baking bath
(that is, hydrogenated chocolate that does not require tempering) to which she
lightens it with a little oil
.
“So that it is much more fluid and when you dip it, it is more delicate and there is not a thick layer of chocolate that would make it impossible to feel the salt in the caps,” she explains.
Havanna alfajor recipe with sea salt
The filling of the artisanal alfajor.
Photo: Instagram
Watch the step by step recipe for Havanna alfajor with sea salt