Sise delle Monache Basque Style

Ingredients

In this Basque-inspired adaptation, the traditional Italian Sise delle Monache is transformed by incorporating Basque flavors and spices into the caramel sauce. The original recipe typically features a plain caramel sauce, while the Basque version adds a touch of warmth and complexity with the addition of spices like cinnamon, nutmeg, and cloves. This adaptation also highlights the use of local Basque ingredients, such as Basque vanilla and locally sourced dairy products, to enhance the flavors and authenticity of the dish. We alse have the original recipe for Sise delle Monache, so you can check it out.

• For the cream puffs: For the cream puffs:
• 1 cup (240ml) water 1 cup (240ml) water
• 1/2 cup (113g) unsalted butter 1/2 cup (113g) unsalted butter
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 4 large eggs 4 large eggs
• For the vanilla cream filling: For the vanilla cream filling:
• 2 cups (480ml) whole milk 2 cups (480ml) whole milk
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/4 cup (30g) cornstarch 1/4 cup (30g) cornstarch
• 4 large egg yolks 4 large egg yolks
• 2 teaspoons Basque vanilla extract 2 teaspoons Basque vanilla extract
• For the Basque caramel sauce: For the Basque caramel sauce:
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• 2 tablespoons unsalted butter 2 tablespoons unsalted butter
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves 1/4 teaspoon ground cloves

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 10g
• Carbohydrates (total, sugars): 36g, 22g
• Protein: 6g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
2. 2.
   In a medium saucepan, combine water, butter, and salt. Bring to a boil over medium heat.
3. 3.
   Reduce the heat to low and add the flour all at once. Stir vigorously until the mixture forms a ball and pulls away from the sides of the pan.
4. 4.
   Remove the pan from heat and let it cool for a few minutes.
5. 5.
   Add the eggs, one at a time, beating well after each addition until the dough is smooth and glossy.
6. 6.
   Transfer the dough to a piping bag fitted with a large round tip.
7. 7.
   Pipe small mounds of dough onto the prepared baking sheet, leaving space between each puff.
8. 8.
   Bake for 20-25 minutes or until the puffs are golden brown and puffed.
9. 9.
   Remove from the oven and let them cool completely on a wire rack.
10. 10.
11. 11.
    For the vanilla cream filling, in a saucepan, heat the milk over medium heat until it starts to simmer.
12. 12.
    In a separate bowl, whisk together the sugar, cornstarch, and egg yolks until well combined.
13. 13.
    Slowly pour the hot milk into the egg mixture, whisking constantly.
14. 14.
    Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens.
15. 15.
    Remove from heat and stir in the Basque vanilla extract.
16. 16.
    Transfer the cream to a bowl, cover with plastic wrap, and refrigerate until chilled.
17. 17.
18. 18.
    For the Basque caramel sauce, in a saucepan, combine the sugar and water. Cook over medium heat, stirring occasionally, until the sugar dissolves and turns amber in color.
19. 19.
    Remove the pan from heat and carefully add the heavy cream, butter, cinnamon, nutmeg, and cloves. Stir until smooth and well combined.
20. 20.
    Return the pan to low heat and cook for an additional 2-3 minutes, stirring constantly.
21. 21.
    Remove from heat and let the caramel sauce cool slightly.
22. 22.
23. 23.
    To assemble, slice the cream puffs in half horizontally.
24. 24.
    Fill each puff with a spoonful of the chilled vanilla cream.
25. 25.
    Drizzle the Basque caramel sauce over the filled puffs.
26. 26.
    Serve immediately and enjoy!

Treat your ingredients with care...

• Basque vanilla extract — Use high-quality Basque vanilla extract to enhance the authentic flavors of the dish.
• Heavy cream — Make sure to use full-fat heavy cream for a rich and creamy texture in the caramel sauce.
• Ground cinnamon, nutmeg, and cloves — Adjust the amount of spices according to your personal preference for a more or less pronounced Basque flavor.

Tips & Tricks

• To achieve perfectly puffed cream puffs, avoid opening the oven door while they are baking.
• Ensure the caramel sauce is completely cooled before drizzling it over the cream puffs to prevent melting the filling.
• For an extra touch of Basque flavor, sprinkle a pinch of ground cinnamon on top of the assembled cream puffs.

Serving advice

Serve the Sise delle Monache Basque Style as a delightful dessert after a Basque-inspired meal. Dust the cream puffs with powdered sugar for an elegant presentation.

Presentation advice

Arrange the cream puffs on a platter, drizzle the caramel sauce generously over them, and garnish with a sprinkle of ground cinnamon. Serve them with a side of fresh berries for a pop of color.