Tette Delle Monache Dubai Chocolate

Recipe for preparing the Mini Tette delle Monache Dubai Chocolate.

ORIGINAL DOUGH

250g

275g

100g

Weigh the ingredients, except for the fruit, in the stand mixer bowl with the whisk attachment and pre-mix by hand.
Whip for 1 minute at medium speed, then for 5 minutes at maximum speed.
Pipe the mixture onto baking trays lined with parchment paper, using a piping bag fitted with a No. 16–20 nozzle, depending on the desired size.
Bake in a fan-assisted oven at 180–190°C for approximately 15–20 minutes, with the oven vent open.
Once baked, let them cool and fill according to the desired flavor — for better management, it is recommended to blast-chill the unfilled product and fill as needed.

125g

170g

100g

17g

Heat the milk with the glucose to about 60°C, add the LILLY NEUTRO and blend with an immersion blender.
Add the chocolate, continuing to blend.
Add the cold cream in a thin stream, continuing to blend.
Cover with plastic wrap in contact and place in the refrigerator for at least four hours.
Whip in a stand mixer at medium speed with the whisk until the desired consistency is reached (about 1 minute).
Fill the "Tette delle monache" with about 30 g of Namelaka.