You surely know Nun’s Breasts. A simple and delicate dessert that even wins over those who are not fond of sweets. A small and very soft sponge cake filled with custard to be enjoyed in one bite.
These very soft little cakes are filled with cream. It is a typical dessert from Puglia, a true delicacy!
These are pastries made of very soft sponge cake filled with diplomat cream and dusted with powdered sugar. An endless delight!”
“The secret to the success of this dessert lies in the use of African Mix flour, a pastry mix ideal for exceptionally soft and light doughs.
You can find this mix in specialized stores or online.”
I used Chantilly cream, but you can use any cream you like and prefer.
- Difficulty: Medium
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 18 Pieces
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 171.94 (Kcal)
- Carbohydrates 20.73 (g) of which sugars 10.89 (g)
- Proteins 4.78 (g)
- Fat 8.31 (g) of which saturated 1.51 (g)of which unsaturated 1.52 (g)
- Fibers 1.32 (g)
- Sodium 29.36 (mg)
Indicative values for a portion of 60 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Nun’s Breasts
- 1 1/2 cups flour (African Mix)
- 4 eggs (room temperature)
- 1/4 cup powdered sugar
- 2 cups milk
- 2 eggs (whole)
- 1/2 cup sugar
- 1/3 cup cornstarch (or flour)
- to taste lemon (or vanilla)
- 1 cup fresh whipping cream
- to taste powdered sugar (for dusting)
Tools
- Stand Mixer
- Pastry Bag
Steps
Nun’s Breasts
Pour the African Mix Flour, eggs, and powdered sugar into the stand mixer.
The eggs must be at room temperature
Whip with the whisk on high speed for about 12 minutes. The mixture should triple in volume, becoming very frothy, light, and firm.
Transfer the batter into a pastry bag with a large smooth nozzle. If you don’t have a large nozzle, cut a hole of about 1 1/4 inches.
Form domes or “balls” well spaced on the baking sheet lined with parchment paper, finishing with the typical tip in the center.
Preheat the oven to 356°F (static oven).
Bake for 15-20 minutes in a preheated static oven at 356°F:A fundamental tip is to bake leaving the door slightly open with the help of a wooden spoon to allow moisture to escape. Once baked, let cool for a few minutes and fill as desired.
Let the pastries cool completely on a wire rack.
In a bowl, beat the whole eggs (at room temperature) with the sugar and aromas (such as vanilla). Add the sifted flour or cornstarch and stir until a homogeneous mixture is obtained.
Separately, bring the milk almost to a boil in a saucepan.
Pour the egg mixture into the hot milk and stir vigorously with a whisk until the cream thickens.
Remove the cream from the heat and transfer it to a bowl. Seal immediately with cling film in contact to avoid forming an annoying skin on the surface.
Let cool completely in the refrigerator.
In a separate bowl, whip the fresh cream with electric beaters.
Once the custard is well chilled, take it and lighten it by gently folding in the whipped cream with a spatula, mixing with slow movements from bottom to top.
Fill a pastry bag with the cream.
Turn each pastry upside down and, by making a hole at the bottom, fill it with plenty of cream.
Enjoy your meal
Tips
The traditional recipe requires African Mix.
If you can’t find it, it’s difficult to replicate the exact softness, but don’t try to use only all-purpose flour (which tends to deflate them). African Mix is a blend of starches and sugars that supports the structure.
Work the batter (whole eggs, sugar, flour/mix) in a stand mixer or with electric beaters for at least 15-20 minutes. The mixture should triple in volume, be very white, frothy, and very compact (if you lift the whisk, it should hold its shape).
Use a pastry bag with a medium/large smooth nozzle (about 1 1/4 inches in diameter) to form the domes.
For the typical shape with the central tip (the “nipple”), lift the pastry bag with a decisive movement when you have formed the base, detaching the nozzle upwards. Option Baking them directly in paper or aluminum molds can help give a more uniform shape and prevent them from flattening too much at the base.
They keep in the fridge for about 2 days (maximum 3 days, but it is better to consume them before for maximum freshness).
Store them in an airtight container (well closed) in the fridge, preferably away from very aromatic foods.
Dust the powdered sugar only shortly before serving, as the moisture from the cream and fridge quickly melts it, making it disappear.
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