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.
Basic recipe for Tette delle Monache (15–18 pieces).
Preparation with Pasteurised Whole Eggs
Ingredients
Preparation
- Place all the ingredients in the mixer bowl and pre-mix by hand.
- Whip with the whisk for 1 minute at medium speed, then scrape the bottom of the bowl and continue whipping for 5–6 minutes at high speed until maximum volume is reached.
- 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 valve open.
Preparation with Fresh Whole Eggs
Ingredients
Preparation
- Place all the ingredients in the mixer bowl and pre-mix by hand.
- Whip with the whisk for 1 minute at medium speed, then scrape the bottom of the bowl and continue whipping for 5–6 minutes at high speed until maximum volume is reached.
- 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 valve open.
IRCA products in the recipe
PASTRY
