INGREDIENTS
- For a 50×30 cm plate.
- – Eggs 5 models.
- – Sugar 50 g.
- – Honey 1 tbsp.
- – Salt 1/2 tsp.
- – Vanilla essence 1 cup.
- – Flour 0000 50 g.
- Chantilly cream:
- – Crema 300 g.
- – Impalpable sugar 30 g.
- – Powdered milk 1 tbsp.
- – Peanut paste 4 tbsp.
- Ganache:
- – Crema 200 g.
- – Dulce de leche pastry chef 200 g.
- – Semi bitter chocolate 200 g.
- For meeting:
- – Dulce de leche confectioner.
- – Roasted peanuts.
- – Strawberries 200 g.
- – Blueberries 1 blister.
- – Chocolate chips.
Pionono with chocolate, cream, peanuts and dulce de leche a scrumptious dessert to get pleasure from with the household
PROCEDURE:
1. Beat the eggs with the sugar and honey till blended. Taste with vanilla.
2. Add the sifted flour with the salt, retaining the mixer at velocity
minimal.
3. Pour the dough onto a paper-coated and buttered plate, and beforehand cool it in
fridge.
4. Bake at 190 levels for 8 to 10 minutes.
5. Take away from the mould and unmold. Cowl with a plate to forestall it from drying out.
6. As soon as cool, take away the paper (or on the time of meeting).
Chantilly cream:
1. Place the cream, peanut paste, powdered sugar, and powdered milk in a bowl and beat till stiff.
2. Reserve within the fridge till used.
Ganache:
1. Carry the cream to a boil and pour over the choco with the dulce de leche. Mingle.
2. Combine and put within the fridge.
For meeting:
1. Organize the pionono on the counter. Cowl all the dough with strips of whipped cream, ddl and ganache, alternating them.
2. Roll up rigorously and place within the fridge, wrapped in movie, with the closure going through down.
3. As soon as chilly, masks with ganache and adorn with toasted peanuts.
