The recipe of the monachina handed down for centuries, an exquisite dessert born in the convents to get to the streets of Naples.
La monachina It is one of the most loved sweets in Naples and we offer you the recipe to prepare it easily at home.
The traditional Neapolitan tastes merge, in this case, to create one of the most ancient and beloved sweets of the capital of Campania. Directly from the Trentatré Monastery of Naples, Monachine are the sweet that was later prepared in the house and then turned into a classic pastry, also served as a wish in the church on holidays.
It is in the warmth of the kitchens of the monasteries that the Monachines are born, desserts composed of one base of choux pastry filled with exquisite custard enriched with butter whose flavor is completed by a sweet one black cherry.
Ingredients
- Basic choux dough (about 300)
- 2 yolks
- 1 00 flour spoon
- 2 tablespoons sugar
- 50 gr butter
- 200 ml fresh whole milk
- the peel of half a grated lemon
- to complete: sour cherry and icing sugar
Prepare the choux pastry wraps
Prepare the dough of the basic choux and cook it in large tufts when a medium-sized apricot a 180 ° for 15 minutes in the oven.
The dough of choux will have to inflate and cool slowly in the oven after turning it off. The choux pastry wraps are laborious to prepare at home, so if you liked them you could also buy excellent ready-made semi-finished products.
Prepare the custard also by beating together with the egg yolks, sugar, flour and half the melted butter.
Complete the monachine
Add the aroma before adding the mixture obtained in milk just heated in a saucepan.
Mix the cream and turn it until it thickens completely. As soon as it is ready and cooled, add the remaining butter at room temperature.
At this point all that remains is to fill, in half, the bases of choux Monachine. Decorate them last with dell 'plenty of powdered sugar and dripped sour cherries.
