INGREDIENTS
- Pawn:
- – 6 eggs.
- – Sugar 60 g.
- – Honey 1 tbsp.
- – Flour 50 g.
- – Cocoa 10 g.
- Stuffed:
- – Dulce de leche confectioner.
- – Dry meringues.
- – Crema chantilly.
- PROCEDURE:
Make 2 cocoa pionono (that’s, this recipe x2).
1. Beat 6 eggs with 60 g of sugar and a tablespoon of honey till stiff, they need to double in measurement.
2. Add 50 g of 0000 Flour and 10 g of cocoa in an enveloping method with a spatula (in order to not lose air).
3. Butter an oblong plate, put parchment paper on prime and butter the highest once more.
4. Pour the preparation and place in a medium-hot oven at 180 levels for 10 minutes. 5. Lower the pionono to the dimensions of the fountain (2 layers and with the cuts we make the third).
6. Assembled: Put a layer of pionono on prime of dulce de leche pastry chef, dry meringues and chantilly cream. Do the identical with the opposite layers.
7. End with Chantilly cream, powdered sugar and burn on prime.
