Piononos de Santa Fe
Ingredients
- 2.7 pcEgg (yolks and whites separated)
- 100 gWhite sugar (divided for sponge and cream)
- 26.7 gWheat flour (sifted)
- 166.7 mlWhole milk
- 13.3 gCorn starch
- 0.7 tspCinnamon ground
- 66.7 mlMineral water (for the syrup)
Method
Small rolled sponge cakes soaked in syrup, topped with toasted pastry cream. The texture is meltingly soft and moist, featuring a crunchy caramelized sugar top and a hint of cinnamon.
- 1
In a saucepan, heat the whole milk with cinnamon. Whisk the egg yolks with white sugar until pale, then add cornstarch. Pour the hot milk over the mixture, return to heat, and stir until the cream coats the spoon and thickens. Chill.
- 2
Whisk the egg whites until stiff peaks form. Beat the yolks with sugar until they form a ribbon, then gently fold in the sifted wheat flour and the whites. Spread on a baking sheet lined with parchment paper. Bake at 180°C until the surface is pale gold and soft to the touch.
- 3
Boil the mineral water with white sugar for 5 minutes to create a light syrup. Let it cool slightly.
- 4
Generously soak the sponge with the syrup using a brush. Spread a thin layer of pastry cream over the entire surface. Roll the sponge tightly into a log, then cut into 4 cm tall cylinders.
- 5
Place a dollop of pastry cream on top of each cylinder. Sprinkle with white sugar and torch with a blowtorch or red-hot iron until the sugar is brown and crunchy.
Frequently asked questions
How do you get this dish right?
- The sponge must remain very soft; do not overbake it or it will break when rolling.
- Soak the sponge while it is still slightly warm so it absorbs the syrup to the core.
How long does this dish keep?
Consume quickly. Keeps for 24 hours in the refrigerator in an airtight container.
