Tette delle Monache Lemon and Pistachio

• 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.
• Once whipping is complete, gently fold in the LEMON PASTE FRUTTA ORO.
• 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, 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.

With 250 g of mix, you will obtain about 15/18 pieces.

• Heat the milk with the glucose to about 60°C, add the LILLY NEUTRO and blend with an immersion blender.
• Add the chocolate, the JOYPASTE, and the salt, 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.

• Glaze with CHOCOSMART WHITE and sprinkle with chopped pistachios 2–4 and fresh lemon zest.