Tette Delle Monache Sacher

• Weigh the ingredients in the stand mixer bowl with the whisk attachment and pre-mix by hand.
• Whip for 1 minute at medium speed, then 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, 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 flavour — for better handling, it is recommended to freeze the empty product and fill it as needed.

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

• Heat the milk with the GLUCOSIO to about 60 °C.
• Add the LILLY NEUTRO and blend with an immersion blender.
• Add the SINFONIA CIOCCOLATO EXTRA FONDENTE 56% while continuing to blend.
• Slowly pour in the cold cream while blending continuously.
• Cover with plastic wrap in contact with the surface and refrigerate for at least four hours.
• Whip in a stand mixer with the whisk attachment on medium speed until the desired consistency is reached (about 1 minute).
• Fill the "Tette delle Monache" with about 30 g of Namelaka.

• Fill with about 10 g of CONFETTURA EXTRA ALBICOCCA to create an insert.

• Glaze with CHOCOSMART CHOCOLATE.