Delicate, sweet and tasty, tette delle monache are a specialty from Puglia… in reality they can be found in other areas of Italy with different names. They are a real specialty in fact their sublime taste conquers all palates at the first taste. Preparing tette delle monache at home is not impossible, in fact in this video I will show you that you can succeed with many small tricks. In fact I recommend that you watch the video carefully until the end. The dough is obtained using the “Africano mix” flour, a particular compound that we can buy loose in many shops dedicated to pastry items. It is a mixture that is used especially to create airy sponge cakes, light delights such as ladyfingers and, more generally, cakes and pastries that are distinguished by their extremely soft consistency. I do not recommend that you buy this packaged flour in supermarkets because I tried and the result was not satisfactory. If you eventually cannot find this flour you can try my recipe for tette delle monache without African mix even if the procedure will be a little more complicated. I leave the link here ???????? • Tette delle monache - sospiri puglies... In this video I will show you how to make the breast dough both with common electric whisks but also with bimby Ingredients 130 g of whole eggs without shells 18 g of water 100 g of African flour mix A teaspoon of vanilla extract (about 3 g)* *You can prepare the vanilla extract at home I leave the link here ???????? • How to make VANILLA EXTRACT in ... The vanilla extract can be replaced with the seeds of a vanilla pod or with a sachet of vanillin. It is important that all the ingredients and tools you use are cold, for this reason they will go in the fridge at least 30 minutes before proceeding with the recipe We can stuff the breasts in many different ways in this video I will show you the preparation of two creams: ~ diplomatic cream ~ quick mascarpone cream You can prepare one or the other based on your personal taste. These are only 2 options, obviously you can also fill with a Nutella custard, with a pistachio custard or with your favorite cream. Traditional method custard ???????? • Tutorial: gluten-free custard... In order not to deflate the mixture it is important to immediately form the breasts and bake them straight away. The oven must already be at a temperature of 180 ° (static oven) when we put it in the oven. We insert the pan on the second rack starting from the bottom. Throughout the cooking the oven must be drafty so we insert a wooden spoon so that the oven remains ajar. They are usually ready in 15 - 20 minutes, they should swell and become golden. Once cooked, we leave them in the oven turned off and ajar for about 5 - 10 minutes. As soon as they come out of the oven, we stuff them. We keep them in the fridge for a few hours before serving. 0:00 start 0:31 ingredients 1:12 diplomatic cream 2:22 quick mascarpone cream 3:28 breast dough with mixer or planetary mixer 4:30 breast dough with bimby 5:19 shape the breasts 5:50 cooking 6:20 we stuff the breasts with the cream Thank you for watching this video. Help this YouTube channel grow, supporting it with LIKE and COMMENTS and share the recipe on your social channels. And if you haven't done so yet, SUBSCRIBE and activate the bell ???? to stay up to date. I thank you in advance ???? See other recipes Bimby recipes ➡️ • Bimby recipes First courses ➡️ • Quick and easy first courses Second courses, appetizers and side dishes ➡️ • Second courses and side dishes All my desserts ➡️ • All my desserts Bread, pizza and focaccia ➡️ • Bread, pizza and focaccia Liquors ➡️ • Liquors Homemade gifts ➡️ • Homemade gifts Mounsieur cuisine recipes ➡️ • Mounsieur cuisine recipes connect ???? Sign up ???????? / @foodbysam83fattoincasaconamore ???? Facebook page ???????? https://m.facebook.com/foodbysam83/?r... ???? Instagram ???????? https://www.instagram.com/foodbysam83... ???? Pinterest ???????? https://www.pinterest.it/foodbysam83/... ????Music ???????? https://www.bensound.com #tettedellemonache #ricettebimby #foodbysam83