I always like to emphasize how important it is to understand the technique behind the recipe, so that you can work with the ingredients you have on hand, or even make a dish to meet special conditions.
So, we took another classic recipe from the bakery: Pão de Ló, or génoise, and substituted wheat flour for starch. This light and spongy egg-based dough that combines with a range of fillings, toppings and syrups, for those who like a more moist cake. Obtaining this type of dough is possible by the ingredients used. In eggs, we have the whites that are responsible for the moisture and airy texture. The yolks contribute to the flavor and fat, in addition to the softness of course. Sugar, flavor and color, and I invite you to dare to replace it with coconut sugar. Finally, the flour that will give the dough its structure. Specifically, with the total substitution of wheat flour for corn starch, I suggest that you also try other flours, you get the same result as the light dough.
You can use it in a pan with a hole in the middle or a roast without a hole. I opted for the largest baking dish I had at home, with a removable bottom, to have a pie face filled with the pastry cream. I finished off with a homemade peach jam.
That's what you'll see in the video below.
Oh! For the chocolate version, reduce the flour you have chosen and add the chocolate 20g or 1¹/² tablespoon, always in the same proportion. It is worth remembering that chocolate dries out the dough, so all care and common sense will always be welcome.
