*****
culinary, food porn, memories, technique

Pope’s Poke

Pionono…OLYMPUS DIGITAL CAMERAOLYMPUS DIGITAL CAMERA

Very typical sweet from Santa Fé (Granada, Spain)… and it got the name from Pope Pio IX.

Cut the story short: Alvaro was visiting his family in Granada last week and he saw a box of Pionono in the airport thinkin’ of me… i think it was just one summer ago when i tried this sweet first time. I guess i wouldnt been interested so much without hearing the magic words: “sweet soaked in booze”… well, i knew i need to try, so we bought a tiny little box of 6 pieces in it in the very traditional and unique Pionono factory in Santa Fé. I was expecting a lot i know – i did like it however i could not find any alcoholic flavour. Was a tiny piece of sponge soaked in sugarsyrup having a burned cream on the top. Nice nice – but one is more than enough. That was it as i remembered.

OLYMPUS DIGITAL CAMERAOLYMPUS DIGITAL CAMERASo i ve got a new box of six this time again – and was happy but a tiny bit disappointed. Was really nothing else just a sugarbomb without any particular flavour. I need to fix this sad experience.

Surfing a couple of minutes on the Internet finding some pictures of the making proccess… while i realized that the base is nothing else but a “kindof” traditional hungarian sponge rolled and sliced into really small portions so u can eat for one or max two bites. I didnt even needed any recipe just jumped in the middle.

OLYMPUS DIGITAL CAMERAOLYMPUS DIGITAL CAMERAMaking the simple sponge is easy just following the same ration always (same sugar&flour&egg) beating it a bit to be airy than fold carefully and bake in a temperate heat till its golden. The secret of rolling the sponge always: that u have to be quick and roll (with the baking sheet together) when its still hot otherwise gonna break. Roll, cover with a cloth and leave it to cool a bit so u can work really clean after. In this case u actually dont need to spread cream or anything on the top (see, u can easy make any nice sweet roll dessert using your fantasy) just get rid of the paper, roll in the pastry and soak a bit in your favourite liqour or syrup. My choice was a brandy&amaretto mix.

OLYMPUS DIGITAL CAMERAOLYMPUS DIGITAL CAMERAAnd the top? I was thinking the original pionono must have a custard crown what they burn and caramelize with a special machine. I changed in mine making a creme patissiere and blowtorched it to finish. Well…. i do think its better than the original one. :)

Dont believe it? Call me and we discuss it.

Definitely sexy. Really sexy. Yummmmm…

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About Kat

`just can not stop`

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