Santa Fe piononos with caramelised custard

Whisk 4 whole eggs with 90 g water, 180 g sugar and 15 g starch in a saucepan. Cook over low heat, stirring constantly, until thick. Transfer to a dish, cover the surface directly and leave to cool.

Bring 30 g water and 30 g sugar to the boil in a small saucepan. Remove from the heat once the sugar has dissolved and leave to cool.

Heat the conventional oven to 180 °C. Butter a 32 × 24 cm rimmed tray and line it with baking paper. Separate the remaining 3 eggs. Mix the yolks with the milk. Beat the whites to stiff peaks, gradually adding 60 g sugar. Sift the flour and remaining 60 g starch over the whites. Fold in gently, then fold in the yolk mixture.

Spread the batter evenly on the tray. Bake for about 10 minutes until springy with lightly golden edges. Turn the warm sponge onto a fresh sheet of baking paper and peel off the baking sheet lining. Brush the whole surface with the cooled syrup.

Spread a 2–3 mm layer of cooled custard over the sponge. Keep the remaining custard refrigerated for the toppings. Roll up from a 32 cm edge using the paper to help. Wrap the roll and refrigerate for 120 minutes.

Cut the roll into 8 equal pieces and stand them upright. Put all the remaining custard in a piping bag and pipe a mound on each piece. Divide the remaining 30 g sugar over the tops. Caramelise with a kitchen torch.