Sighs or Breasts of the Nuns of Altamura

INGREDIENTS

For the dough:

• 10 eggs;
• 100 g of granulated sugar;
• 200 g of cake flour

Chantilly cream for filling:

• 180 ml fresh cream;
• 2 egg yolks;
• 50 g of granulated sugar;
• 15 g of 00 flour;
• 250 ml of whole milk;
• the zest of 1 organic lemon (or 1/2 vanilla pod);
• 20 g of icing sugar

STEP

1. Beat the egg yolks with 90 g of sugar for 15-20 minutes with an electric whisk, slowly add the sifted flour, mixing well with a spatula;
2. Beat the egg whites until stiff with 10 g of sugar, gradually adding the juice of half a lemon, add two tablespoons of whipped egg white to the yolks and mix, then pour the yolks into the egg whites and mix very delicately from top to bottom, pour the mixture into the piping bag with the large, smooth nozzle and form circles on a baking tray, leaving the traditional tip;
3. Bake in a static oven already heated to 180 degrees for about 15-20 minutes, they must become a nice golden color. Keep the oven, static, a little ajar so that the humidity comes out;
4. Once cooked, turn off and let cool in the oven;
5. Prepare the Chantilly cream;
6. Pour the milk into a saucepan together with the lemon zest and bring it to the point of boiling. In a second saucepan, whisk the egg yolks with the granulated sugar. Add the sifted flour and continue to mix until combined. Pour in the hot milk, stirring constantly, in small drizzles. Bring everything back to the heat and continue to mix until the cream has thickened. Transfer it to a bowl and cover with cling film.
7. Allow the custard to cool;
8. In a bowl, whip the cream with an electric whisk or a stand mixer. Add the sifted icing sugar, mixing from the bottom up so as not to deflate the cream;
9. When the custard is completely cold, add the whipped cream and mix the two creams with a whisk until you obtain a frothy, smooth and homogeneous mixture. Your Chantilly cream is ready;
10. Take a pastry syringe and fill from the bottom, place on paper cups and sprinkle with icing sugar;
11. If you like, there is also the ricotta filling, with 500 g of ricotta and 150 g of sugar, sieve the ricotta, it must become nice and smooth, add the sugar and mix well, then always, with the syringe, fill the sospiri, let them rest a little before serving;
12. Simply FABULOUS!!
13. Every bite takes you to Heaven!!
14. A real satisfaction!