wip

Ingridients
~ 4 whole eggs
~ 40g granulated sugar
~ 20g pure honey*
~ 40g pastry flour / 0000 grade
~ 2g fine salt
~ 1 tsp vanilla extract

• A 40x30 rectangular mold - parchment paper - some butter
• A standup mixer, hand mixer or some strong arms.

* I really reccomend using pure honey for this recipe. If exchanged for something else it will not have the same taste and texture.
You can find this by browsing through the ingridient label and checkin if there's no "honey derivate". That will more often than not mean that the product is mostly high fructose syrup.

Directions
1) Preheat your oven to 200°C.

2) Melt the butter and generously spread it over the 40x30 mold. Place parchment paper over it, making sure it only goes in the bottom of the mold and doesn't touch the side walls. Butter it up again, and make sure you place a good amount because this will ensure it won't stick to the paper, which can lead to breakage.
Once finished, place the mold on the freezer.

3) Place the eggs, sugar and honey in a bowl and mix until you reach a "monter au ruban" point (I believe it's called "soft peaks" in English??). You don't need to lower the mixer speed, as this will deflate the air bubbles.

4) Once finished wheight your flour and salt, then add it to the preparation with the vanilla extract. A trick I have learned it to turn your mixer to the highest speed then wait until the mixer turns three times, then turn it off.

5) Take your mold out of the freezer and pour your batter over it, gently taping it from the back and scraping the sides of the bowl as it drops. You don't need to push it as this will also break the air bubbles. Spread it until it touches the sides of the mold.

6) Bake it for 8-10 minutes or until the top is a golden brown colour. I got to add that every oven is different, whatever works for mine won't probably work for yours. I say just trial and error.
!! Do not open the oven door at this stage. This will deflate the batter !! (Unless you got a convection oven, in which case fancy~)

7) Once done, take it out of the oven and immediately unmold. To do this, you place some parchment paper over it and flip it. If buttered correctly it will flop down without much help. If not, pry the paper with the help of a really sharp knife, careful not to make any holes in it.
I gotta reitare, do not skimp on the butter!! Just remember to roll it with the lighter side on the outside.

8) And voila! You got yourself a pionono base!!

This airy and soft dough is a popular traditional food in my country. You can fill it with a sweet or salty filling.
Some reccomendations are:

• For the sweet one, mocha cream (made with buttercream and instant coffee) and chopped walnuts.
• For a salty alternative, ham and pategrás cheese sheets, chopped boiled egg, green olives and boiled red bell pepper with a golf sauce or mayonnaise spread.

wip