They have undoubtedly become one of my favorite desserts. They are so soft that they melt in your mouth. You absolutely have to try them. For the nun's tits you need a pastry mix called African mix which is nothing more than a mix of gluten, starch, powdered sugar, yeast, powdered sugar and stabilizers such as sodium alginate, which can be found either on Amazon or in the most well-stocked large-scale retail chains. Ingredients for about 20 nun's tits: 250 g of eggs (about 5 medium eggs) 200 g of African mix 30 g of powdered sugar 20 ml of water For the diplomatic cream: 600 ml of milk 6 egg yolks 54 g of corn starch 80 g of sugar 20 ml of vanilla extract Lemon peel to taste 250 ml of whipping cream Procedure Let's start by preparing the cream. Since it will have to be cold, you have to prepare it either the day before or early in the morning. Let's place a glass or steel bowl in the freezer to cool the cream as quickly as possible and avoid possible contamination. Let's heat the milk together with the lemon peel and vanilla extract. Separately, let's mix the powders well and add them to the egg yolks. Let's mix with the whisks and then add the hot milk in three times. Let's put everything back on the flame and thicken the cream. Now let's pour the cream into the bowl that we placed in the freezer and stir continuously for a few minutes. Now let's spread the cream on a plate or tray, cover it with cling film and put it in the fridge. Let's whip the cream. When the cream is very cold, let's place it in a bowl and add the cream, with a marisa, a little at a time with a movement from the bottom to the top. Let's put the diplomatica cream in the fridge. Let's prepare the nun's tits. In a bowl, combine the eggs, African mix, icing sugar and water and beat everything with an electric whisk. When the mixture is frothy and compact, it is ready. Transfer the mixture into a piping bag, cut off the tip and create the nun's tits on a baking tray with baking paper. Bake in a preheated oven at 180° for 15/20 minutes. When they are golden brown on the surface, they are ready. Now transfer them to a grill and while still warm, pierce the bottom of the nun's tits and fill with diplomatic cream. You have to fill them when they are warm because it is important that the inside is empty to insert more filling and they remain nice and soft to the palate. If we let them cool before, the nun's tits will be spongy, very similar to a sponge cake and would lose their softness. I hope you enjoyed this video and that it was helpful if so support this video with a like, sharing it and leaving a comment on the next recipe you want to see on the channel, subscribe and I'll wait for you in the next video. You can also find me on: Instagram: https://instagram.com/pasqualemarrazz... Facebook: https://www.facebook.com/profile.php?... TikTok: https://www.tiktok.com/@pasqualemarra... Thanks.