In this video I show you how to make sweet baked piononos as they are prepared in Santa Fe, Granada.
Not only will I teach you the recipe to prepare these little snacks and how to decorate these delicious things. These filled sweets are delicious and their decoration is beautiful and very easy. I have made them large but you can also make mini pionons. Either way, you're going to love them! You can even then stack them to prepare a delicious pionon cake!
INGREDIENTS (for 8 large pionones):
For the cream:
- 250g of milk.
- 150g of sugar.
- 3 eggs.
- 2 yolks.
- 13g of cornstarch.
- Cinnamon powder.
- A little sugar to toast the cream.
For the cake:
- 3 eggs (yolks and whites separated).
- 90g of sugar (separated into 45g and 45g).
- 45g of flour.
- 45g of cornstarch.
- A pinch of salt.
- A few drops of vanilla essence.
For the syrup:
- 200g of water.
- 200g of sugar.
KEY POINTS AND TRICKS:
- Once the cake sheet is baked and removed from the paper, use a clean paper to help you roll them.
- Soak the cake well with the syrup. One of the hallmarks of the píonono is its juiciness and tenderness.
- Once the cake is rolled, press well as you see in the video and let them rest for between 30 minutes and 1 hour before cutting them. This way they will have the perfect shape.
- Don't forget to toast the yolk cream... it is essential to obtain the authentic pionono flavor. If you don't have a burning shovel, you can do it with a blowtorch or even with an old iron that you don't use 😉. Without steam, of course!
With this same recipe you can also make the famous Pío I leave the video here too in case you dare to prepare them:
• RECETA PASO A PASO PIO...
I hope you dare to prepare them because, truly, they are spectacular! And of course, write to me and tell me the result!
I recommend other great videos like my San Marcos cake:
• RECETA PASO A PASO DE ...
My spectacular strawberry pavlova:
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My irresistible brownie:
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Thank you for your visit,
Pelayo ❤️
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