Vida Recetas Editorial
The Pionono de Santa Fe with crocanti is a traditional Argentine dessert that has earned a special place in world pastry. Originating from the city of Santa Fe, this sweet consists of a thin Genoese sponge cake rolled up, filled with pastry cream, and covered with burnt egg yolk, which in this version is enhanced with a crunchy touch of crocanti. It is a perfect option for those looking for an elegant yet simple dessert, ideal for celebrations or to enjoy with family.
This recipe is especially attractive because it is gluten-free, as it uses gluten-free flour, making it suitable for celiacs or people with gluten sensitivity. Moreover, its preparation is of easy difficulty, so even beginners in the kitchen can achieve a spectacular result. The sponge is fluffy and light, contrasting with the smoothness of the cream and the sweetness of the burnt egg yolk, while the crocanti adds a crunchy texture that surprises the palate.
There are variants of this dessert, such as the pionono filled with dulce de leche or fruits, but the classic version with pastry cream and burnt egg yolk is the most traditional. With this recipe, you will be able to surprise your guests with a dessert that combines tradition, flavor, and a unique texture.
Servings
8
We are going to make a Genoese sponge cake iron. To do this, in the mixer with the rod attachment, mix the eggs and sugar at maximum speed until the volume triples. If we use the scent we add it as well.
Melt some butter and spread a sheet of parchment paper.
Once the eggs have tripled in volume, add the sifted flour in several batches. We integrate it already by hand, with a spatula with enveloping movements so that it does not come down.
Put the dough on the sheet of parchment paper and spread it all over the surface while maintaining the same thickness everywhere.
Bake at 190° for about 8 minutes until it starts to brown just a little. The right thing must be done.
Meanwhile, prepare the syrup by placing the ingredients in a saucepan on the fire and letting it boil for a few minutes until it thickens a little.
Put another sheet of parchment paper greased with butter on the countertop and place the cake plate on it turning it upside down. We removed the sheet of paper that served us to bake, which will now have been left on top.
With the help of a brush, we get the plate drunk with the syrup.
Roll it up using the sheet of parchment paper to shape it and let it cool.
Once cold, we unroll it again and spread the cream all over the surface leaving about 2 cm on one of the margins that will serve us to stick it again.
Roll it up again, this time without the paper and let it cool in the fridge for a couple of hours.
When serving, cut the cylinder into pieces, place them in a vertical position and place burnt yolk on top with the help of a spoon.
Sprinkle some sugar and burn with a blowtorch. Optional, we can decorate with croquettes. Readyoooo!
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
This recipe is designed for 8 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
