Today we have a true PROFESSIONAL ALFAJOR MASTERCLASS! 🍪✨
In this class you will learn the entire production process and also fundamental information to work professionally: how to store correctly, how to freeze and thaw, the product's shelf life and, of course, how to price it to know exactly how much to charge and make a profit on sales. 💰

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WOULD YOU LIKE TO PURCHASE MY E-BOOKS?

Just click on the link below:

https://wa.me/5511958728373

WE HAVE 11 E-BOOK TOPICS:

*Fair Cakes (Festival of Slices)
*Jar Cakes
*Gourmet Brigadeiro
*Broths and Soups vol. 1
*Broths and Soups vol. 2 2
*Cake Fillings
*Cake Batters and Frostings
*Slice Cake
*Homemade and Filled Panettone

*Easter 2025 Complete Chocolate Manual
*Easter Module: Spoon Eggs and Jar Eggs

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Professional Alfajor

80 gr. of egg yolks (approximately 5 units)
150 gr. of sugar
200 gr. of margarine
200 gr. of wheat flour
300 gr. of cornstarch
1 tbsp. of vanilla essence
1 tsp. of lemon zest
1 tbsp. of baking powder
800 gr. Dulce de leche filling
White fractionated coating for dipping

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Pricing sheet link
https://acrobat.adobe.com/id/urn:aaid...

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