Original Tette delle Monache
Basic level
Tette delle Monache are a great classic of Apulian pastry tradition, appreciated for their extraordinary lightness and soft, airy structure. An iconic dessert with a delicate shape and an airy soul, designed to hold creamy fillings and deliver a perfect balance of taste, elegance and simplicity.
Discover all the recipe variations and explore new interpretations.
Tette delle Monache recipe (15/18 pieces)
Dolce Monaca |
250g |
Pasteurized Whole Eggs |
275g |
Water (20°) |
100g |
Whole Milk |
1000g |
Granulated Sugar |
300g |
Pasteurized Egg Yolks |
150g |
Sovrana |
80g |
Butter |
120g |
35% Fat Cream |
300g |
Biancaneve |
qb |
Preparation of Tette delle Monache
Ingredients
Preparation
- 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 the mixture onto baking trays lined with parchment paper, using a piping bag fitted with a no. 16–20 nozzle, according to the desired size.
- Bake in a convection oven at 180–190 °C for approximately 15–20 minutes with the vent open, or in a static oven at about 220 °C, keeping the oven door slightly open.
- 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.
Rich Pastry Cream
Ingredients
Preparation
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.
Chantilly Cream
Ingredients
35% Fat Cream
300g
Preparation
Whip the cream and fold in 600 g of Rich Pastry Cream.
Filling
Ingredients
qb
Preparation
Fill the Tette delle Monache with Rich Pastry Cream or Classic Filling, then dust with BIANCANEVE.
