Home » Food » How to prepare chocolate pionono in simple steps | International Chocolate Day | nnda | nnnn | RECIPES

How to prepare chocolate pionono in simple steps | International Chocolate Day | nnda | nnnn | RECIPES

When thinking about a dessert for tea time or after lunch, many have among their favorites those made with chocolate. Its flavor and versatility make this ingredient not only popular, but the best ingredient for classics like pionón.

SEE ALSO | I call home to keep the chocolate without repeating in the refrigerator

As every September 13th, one of the tastiest delicacies for the holidays was paid tribute to throughout Chocolate Day, here we leave you a recipe and a step in the loading of Víctor Tarazona of SugarLab.

If you’re looking to celebrate the big time with family or friends, we present you the recipe for the most chocolaty pionono you’ve ever tried in the chef’s best style. If you want to know more recipes and innovate in a pastry business, you can become a subscriber and join the SugarLab community of pastry fanatics with Víctor Tarazona.

Ingredients:

For the Biscocho:

  • 1 1/2 tablespoons of unprepared flour
  • 2 tablespoons Cornstarch
  • 2 tablespoons of cocoa
  • 2 1/2 granulated sugar
  • 03 eggs

Fill in:

  • 300 gr. cream cheese
  • 150 gr. bitter chocolate

Ganache:

  • 150 gr. of chocolate
  • 50 gr. of milk cream

Praline:

  • 100 gr. of sugar
  • 40 gr. of glucose
  • 20 gr. of water
  • 50 gr of chopped almonds

Preparation:

  1. Sponge cake: Beat the eggs for approx. 2 minutes. at media speed. Once they have taken air, add the sugar a little at a time while continuing to beat until the mixture reaches a ribbon or meringue type consistency.
  2. Add the other second ingredients and surround with gentle movements.
  3. Pour the mixture into a rectangular tray wrapped in butter paper and put in the oven at 180°C for 13 minutes.
  4. Filling: Melt the bitter chocolate and heat the cream cheese a little for 20 seconds to soften it. Add the chocolate to the cream cheese and mix until smooth. You can help yourself with a blender.
  5. Ganache: Melt the chocolate, heat the cream and mix.
  6. Praline: Preheat the glucose in the microwave for a few seconds. Then, put the water in a pot, add the glucose, white sugar and mix over low heat until it takes on a caramel color. Then add the chopped almonds and wrap. Immediately pour the mixture into a tray with a sieve and leave to cool to room temperature. Once cold, chop.
  7. Pionono: Sprinkle the biscocho with powdered sugar and unmould it in butter paper placing it upside down for later, sprinkle the missing side with powdered sugar.
  8. Then place a thin layer of filling, spread and register in the form of a spiral with the help of butter paper.
  9. Place the pionono on a rack and bathe with ganache. Finally, decorate with the praline.

If you want to know more recipes and innovate in a pastry business, you can become a subscriber and join the community of contributors at SugarLab pastry fanatics together with Víctor Tarazona.

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