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Piononos

Yesterday began what s Bakery & Pastry Shops in Varela Center. last week due to the huge number of students, we created 8 or 9 groups to work better.

First to debut was the Chocolate Group, we see in the picture and if I remember, were: Jésica (the images we owe to it), Valeria , Teresa and Daniela.

elaborated a cake Piononos , in order to learn to beat making a point to point piononos the mounted of cream and point of emulsion Italian meringue . No nos olvidamos de comer el resultado de tantos afanes, que entre nosotros parece que tuvo gusto a poco, pero ya nos desquitaremos con las próximas recetas.

TORTA DE PINONOS

INGREDIENTES PIONONOS

120 g de huevos (2)	10 g de unsweetened cocoa
30 g sugar	10 g of honey
flour 20 g 0000	vanilla extract

I NGREDIENTES FILLING

500 g sweet leche

500 g cream cheese

* grated dark chocolate. INGREDIENTS

COVERAGE

powdered sugar

500 cc of cream	160 g of sugar
30 g sugar	55 g of water
80 g of clear	c / n

Note: for a medium pie need to be made between 5 and 6 piononos that makes the recipe. This volume is intended for a mass source of 30 x 35 cm. For other sizes the amount is greater and is achieved by adding ingredients proportionately .

PROCEDURE

1. Whip cream with 30 g of sugar. Assemble and keep in the refrigerator. Have

2. in a container having eggs, sugar and honey. Beat

3. about lyrics.

4. Sift flour and cocoa. In

5. Incorporate the beaten with smooth and enveloping. Moisturize

6. a plate and cover with parchment paper. Spray with vegetable spray.

7. Pour the batter and paired with a spatula.

8. Bake at 200 degrees for 8 to 10 minutes

9. Remove from oven, sprinkle with sugar, roll and cover with a damp cloth.

10. homogenized in a bowl of milk sweet pastry with cream cheese. Book.

11. For Italian meringue: in a saucepan add the sugar and water. Bring to a boil to 120 degrees. Simultaneously

12. the syrup start to beat the egg whites until stiff. Incorporate

13. consistently hot syrup stirring constantly, until mixture is cool. The issue should be smooth and pearly color. Book.

14. Remove the paper and extend the piononos.

15. Cover with filling and sprinkle with grated chocolate. Cut

16. strips 15 to 20 cm x 10 cm. Roll the first to make the center and arrange on a doily on a plate or cake stand . Incorporate

17. pionono strips with remaining filling, gluing spiral to the center.

18. Cover with whipped cream added Italian meringue, decorating taste.
19. central surface sprinkled with grated chocolate.