The pionono is a classic dessert that can be found almost in any bakery. Its best known version is the one stuffed with white delicacy, but there are many versions. From chocolate and fudge piononos to savory piononos perfect for those who are not so enthusiastic about sweets.
This time, the recipe that we bring you is one that gives a little twist to the traditional one, since it adds strawberries and chantilly cream, this combination not only accentuates the white delicacy, but also gives a lighter and summer touch to this traditional dessert and don't worry if you are not an expert pastry chef, because following the Sandra Plevisani's recipes everything is a guaranteed success.
If you want to learn a variation of the traditional pionono with strawberries and chantilly cream, continue reading the following note with Sandra Plevisani's recipe.
INGREDIENTS
-5 eggs at room temperature (separate the whites from the yolks)
-½ cup of sugar
-¼ cup extra sugar
-2/3 of prepared flour
-1 teaspoon vanilla essence
-½ teaspoon of salt
-½ finite sugar to sprinkle on top of the dryer
-2 cups of white delicacy
-250 grams of whole and sliced strawberries
-1/4 teaspoon of cream of tartar
-Chantilly cream to taste
PREPARATION
1. The first thing we will do is to have all the ingredients ready and ready to use them. Now, we will preheat the oven to 350°F or 180°C.
2. We grease a tin or roasting pan with high walls of approximately 42 x 30 cm with oil and using a brush.
3. On top of the tin we put butter paper and grease it again and flour it, shaking off the excess flour well so that our pionono does not stick and reserve.
4. Beat in the mixer the yolks with ½ cup of sugar until they are very pale and double in size (about 4 minutes). Add the vanilla to half the shake and set aside.
5. In a separate bowl, beat the egg whites and, when they are about to snow, pour the remaining 1/4 cup of sugar into them like rain. Add ¼ teaspoon of cream of tartar to stabilize the whites.
6. We carefully wrap the egg whites and yolks using the wire whisk and add the flour previously sifted 2 times with the salt to make the dough more fluffy.
7. We spread the mixture evenly with the help of a flat spatula on the tin already prepared with the butter paper and bake our pionono for at least 25 minutes until inserting a metal stick comes out clean. In addition, it has to be golden on the bottom side, for that we check carefully on both sides. Once it is ready, we remove the pionono from the oven.
8. We spread a clean cloth dryer on the work table and sift on it plenty of finite sugar.
9. We take off the sides with a pointed knife and turn the pionono over the dryer that is covered with finite sugar, carefully peel the lard paper and roll the pionono hot with the dryer so that it does not break when we unroll it to fill with the desired filling. We let the piono cool down.
10. Once the pionono is cold, we fill it to taste with white delicacy, chantilly cream and strawberries.
11. Then, we begin to roll it up again with the help of the dryer.
12. Decorate the pionono with more chantilly cream, white delicacy and whole strawberries.
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