Original Tette delle Monache

Weigh all ingredients into a planetary mixer fitted with a whisk and pre-mix by hand. Whip for 1 minute at medium speed, then continue at maximum speed for 5 minutes.

Pipe onto baking trays lined with parchment paper using a piping bag fitted with a No. 20 nozzle, about 15 pieces per tray.

Bake in a convection oven at 180°C for 15 minutes, with the valve open and the fan set to medium speed where possible.

Once baked, allow to cool, then fill as desired. For easier handling, it is recommended to blast-freeze the unfilled shells and fill them as needed. Using 250 g of mix yields approximately 15 pieces weighing about 25 g each.

Whisk the egg yolks with SOVRANA and ¼ of the milk while cold.

Bring the remaining milk to a boil with the sugar, then add the mixture and continue boiling for 2 minutes.

Once cooled to 40°C, incorporate the butter and blend until smooth.

Whip the cream and fold in 600 g of Rich Pastry Cream.

Fill the Tette delle Monache with Rich Pastry Cream or Classic Filling, then dust with BIANCANEVE.