These dulce de leche rolls are a delightful dessert, perfect for tea time or as a complement to coffee after dinner. The combination of a moist sponge cake (pionono), rich dulce de leche filling, and luscious chocolate ganache topping makes this recipe irresistible. Whether you're a fan of dulce de leche or chocolate, this dessert is sure to impress. The preparation process is simple yet rewarding, and the result is a treat worth savoring.
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In a bowl, combine the whole eggs, honey, and sugar. Beat the mixture until it reaches the 'ribbon stage' where the batter holds its shape briefly when drizzled.
Gradually sift in the flour and gently fold it into the mixture using a spatula with circular, folding motions to maintain the airiness.
Pour the batter onto a baking tray lined with greased parchment paper and lightly dusted with flour. Spread the batter evenly using a spatula.
Bake in a preheated oven at 200°C (390°F) for 10 minutes. Once baked, remove from the oven and let it cool slightly on a clean, damp kitchen towel or parchment paper sprinkled with a bit of sugar. Carefully peel off the attached parchment paper.
Spread the dulce de leche evenly over the surface of the pionono.
Roll the pionono from one long edge toward the center. Repeat the process from the opposite edge, creating two rolls that meet in the middle. Cut the pionono lengthwise down the center to separate the two rolls. Finish rolling each half into a tight spiral.
Wrap both rolls in parchment paper and refrigerate for two hours.
In a saucepan, heat the fresh cream over medium heat. Once it begins to boil, add the semi-sweet chocolate, chopped into small pieces. Stir until the chocolate is fully melted and incorporated.
Add the butter and mix well until smooth. Remove from heat.
Cover the rolls completely with the ganache, ensuring they are fully coated. Allow them to cool and set.
Slice the rolls into 2 cm wide pieces.
Ensure the eggs are at room temperature before beating to achieve maximum volume.
Use a clean, damp kitchen towel to help roll the pionono without cracking.
Chill the rolls thoroughly before slicing to maintain their shape.
For a smoother ganache, chop the chocolate into small, even pieces before melting.
Can I use regular dulce de leche instead of repostero?
While regular dulce de leche can be used, repostero is thicker and better suited for this recipe as it holds its shape better in the rolls.
How do I prevent the pionono from cracking while rolling?
Rolling the pionono while it's still slightly warm and using a damp kitchen towel can help prevent cracks.
Can I make the rolls ahead of time?
Yes, you can prepare the rolls a day in advance and store them in the refrigerator. Add the ganache just before serving for the best presentation.
What can I use as a substitute for semi-sweet chocolate?
You can use dark chocolate or milk chocolate, but keep in mind that it will affect the sweetness and flavor of the ganache.
Can I freeze the rolls?
Yes, the rolls can be frozen without the ganache. Wrap them tightly in plastic wrap and store in an airtight container. Thaw in the refrigerator before adding the ganache.
