Alfajores
A delight from the Argentine lands. Prepare basic Argentine alfajores as well as modern ones, with irresistible textures and unforgettable flavors.
Panadero y pastelero argentino, autor y personaje de la televisión. Propietario de La Bollería de Juan Manuel Herrera en Berisso, Buenos Aires, Argentina.
Course Content
Course Content
2 - Basic aspects about alfajores
3 - Alfajor cordobés
Free
4 - Alfajor Santafesino
5 - Cornstarch Alfajor
6 - Alfajor marplatense (Chocolate)
7 - Walnut Alfajor
8 - Modern Alfajor: Sablé with pistachios
Before you go
Course Recipes
About this Course
Elevate your baking skills and surprise everyone with authentic Argentinian alfajores of supreme quality.
Get ready to learn the best recipes for artisan alfajores. Discover their origins and the most outstanding contemporary recipes that have made this dessert one of the most consumed in all of Latin America and the world.
At the end of the course you will be able to:
- Master the elaboration of different alfajores doughs.
- Make your own dulce de leche.
- Create innovative fillings that surprise the palate.
- Perfect glazing techniques for an impeccable finish.
What's included?
- 1h 25 min HD video
- 6 recipes
- 32 lessons
- Recipe book
- 7 Quizzes
- Certificate
- English, Español (VO)
- English, Español, Italiano (BETA), Français (BETA), Português (BETA), Deutsch (BETA)
Meet your Instructor
Argentine baker and pastry chef, author and television personality. Owner of La Bollería de Juan Manuel Herrera in Berisso, Buenos Aires, Argentina.
Argentine master baker and pastry chef who fuses tradition, trend and perfection. More than a familiar face to many, he is a spokesman for culinary knowledge.
Essential techniques to achieve the best doughs, fillings and toppings.
What you'll learn
Juan Manuel Herrera, star of the program Maestros del Alfajor, reveals his secrets to obtain perfect alfajores. Such a simple dessert is elevated to a higher level with the right technique and quality ingredients, conquering even the most demanding palate.
Learn all about doughs: The soft cookie of a cornstarch alfajor, the moistness of the dough of the alfajor cordobés, or the fine dough of an alfajor santafesino. The choice of whole eggs or yolks, the sablé technique and temperature management are some of the tips Juan Manuel will share.
Explore different techniques for filling: homemade dulce de leche prepared in an easy way, fruit filling, candies, ganache, incorporation of white chocolate and nut pastes… here we lay the foundations so you can give free rein to your imagination.
Who is it for?
This course is designed for pastry enthusiasts, from those taking their first steps to those who wish to delve into the rich tradition of Argentinian alfajores and sweets. Of an easy level, it offers everyone the opportunity to explore and enjoy these delicious desserts.
Recommended equipment
- Stand mixer
- Silicone spatula
- Sifter
- Rolling pin
- Round cutters
- Baking sheet
- Silpat
- Plastic film wrap
- Cooling rack
- Piping bag
- Whisk
- Pots
- Bowls
- Immersion blender
- Parchment paper
What our students say
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Earn your Certificate
Download your Recipe Book
Frequently Asked Questions
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Yes, you can try a free lesson in each course before subscribing to experience the quality of our content.
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Ratings and Reviews
4.8
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liekie
Interesting course
It would be nice if he mentioned to which thickness the dough should be rolled out. The detail explanation of the recipes and visuals are good Quiz errors: Quiz on Marplatense: The question in question 2 does not correlate to the possible answers Quiz on Pistasio: the 3rd question defaults to the 3rd incorrect option even f you select the 4th option which is the correct one
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Eric Liddick
Once again, there’s no quality control in Schoolinary’s offerings. Differences between what the chef says in the video and what’s written in the recipe, proportions off compared with the PAX number provided, proportions off in terms of consistency, inconsistency in the recipes, doesn’t tell you how thin to roll the dough, etc.
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Very interesting!
I am glad to know about different alfajores and their techniques. Nice chef, recipes are very well explained and made easy. Thank you!