Whole kitchen in its sweet proposal for the month of September invites us to prepare a Spanish classic, pionono.
These sweets have always liked a lot at home and I have made them sometimes, always with custard, but this time I wanted to try them also with a cream of yolks, but I have to say that I prefer the version of the pastry cream.
There's my proposal, I hope you like it.
25 gr. of milk
40 gr. of sugar
60 gr. of flour
250 gr. of sugar
250 ml. of water
1 stick of cinnamon
500 ml. of milk
4 egg yolks
60 gr. of sugar
20 gr. of cornstarch
1 lemon peel
Cream of yolk:
450 ml. of water and 250 grs. of sugar
50 grs. of flour (I put cornstarch)
3 whole eggs and 1 yolk
A little bit of coloring if you want to give more color
We separate the whites from the yolks.
We beat the whites until stiff with a pinch of salt and we reserve.
We mix the yolks with the sugar until the mixture whitens, add the milk and flour and mix again. Finally, we incorporate the whites little by little with a silicone tongue, with enveloping movements and taking care that they do not go down a lot.
Let's pour on the oven tray covered with vegetable paper, smooth the surface and place in the oven preheated to 180º for 12 minutes.
we take out the oven and still hot but without burning, we take it off the paper.
We crush it a bit with a spatula, a roller ... so that it stays finite, and we reserve.
Elaboration of the syrup:
We boil the water with the sugar and cinnamon stick and let it boil until it reduces by half. Remove the cinnamon stick and let cool. We have to leave a syrup a little thick when cooling.
Elaboration of the pastry cream
We place on the fire a saucepan in which we will put the milk with the sugar and the lemon peel.
Beat the yolks with the cornstarch and a pinch of milk and pass them through a sieve so that there are no lumps, we are adding little by little to the hot milk (but without boiling) while stirring until the cream thickens.
Let cool by stirring from time to time so you do not put a thick layer on top.
Making the yolk cream
We put to boil the water with 125 gr. of sugar.
On the other hand, we mix the eggs and the yolk and beat with the other 125 gr. of sugar and flour, once mixed let's pour in the pot that we have in the fire, little by little and without stopping to stir, all this over low heat. We keep stirring continuously until it thickens.
With a brush we paint the biscuit cake well.
We put a thin layer of pastry cream, cut strips of about 4 cm. and we roll them up.
Put some pastry cream over the pionono, sprinkle with sugar and burn it with a kitchen torch.