Italian Pastries

TETTE DELLE MONACHE (Nuns Boobs Italian Pastry)

This is a typical pastry from Altamura, in the South of Italy.

But why would nuns have three tits? If, like me, you’re taking a raincheck on heading to the nearest convent to verify facts for yourselves, there are other hypotheses on offer.

Apparently the sisters would often stuff a bit of fabric down their tops to conceal their figures better and look more correct.

Others say that the name came from the sisters themselves, who belonged to the Poor Clares order of nuns, who apparently invented the pastries themselves.

This sweet is made with “pan di spagna” stuffed with a soft and tasty cream or whipped diplomatic and finally topped with icing sugar.

 

 

Ingredients

  • 5 eggs
  • 5 oz sugar
  • 2 oz potato starch
  • 1 cup flour
  • chantilly cream ***
  • icing sugar

METHOD

Whip the eggs with the sugar until creamy.

Combine the potato starch and the flour and mix gently.

Transfer the mixture into a sac-a-poche and form small balls. Put them into cups.

Bake at 200°C (390°F) for 15 minutes. Prepare the whipped cream.

Once cooked, leave to cool and fill them with cream. You can cut them in half, or make a hole under the cakes and fill them.

Arrange them in the cups and finally sprinkle with icing sugar.

 

 

*** How to make Chantilly Cream

Ingredients
  • ⅔ cup heavy cream
  • 1 tsp. brandy
  • 1 tsp. Grand Marnier
  • ¼ cup sugar
  • 2 Tbs. dairy sour cream
  • 1 tsp.Pure Vanilla Extract
 
Instructions
  1. Refrigerate a medium-size bowl and beaters until very cold.
  2. Combine cream, vanilla, brandy, and Grand Marnier in the bowl and beat with electric mixer on medium speed for one minute.
  3. Add the sugar and sour cream and beat on medium just until soft peaks form, about 3 minutes.
 
Notes
Do not overbeat.
Overbeating will make the cream grainy, which is the first step leading to butter.
Once grainy, you can’t return it to its former consistency (but if this ever happens, enjoy it on toast!)
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