The Sweet Clouds are a product of Neapolitan pastry, a very soft brioche dough with a filling of milk and cream. I tried to follow the recipe of the talented Clara Varriale from the blog Sciuè sciuè and let’s see if I lived up to it!
Recipe of 08/25/2016 updated
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- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 5 Hours
- Preparation time: 6 Hours
- Portions: 15
- Cooking methods: Electric oven
- Cuisine: Regional Italian
- Region: Campania
- Seasonality: All seasons
- Energy 191.30 (Kcal)
- Carbohydrates 21.11 (g) of which sugars 9.39 (g)
- Proteins 3.23 (g)
- Fat 10.79 (g) of which saturated 1.96 (g)of which unsaturated 1.09 (g)
- Fibers 0.45 (g)
- Sodium 0.81 (mg)
Indicative values for a portion of 53 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
- 1 cup all-purpose flour
- 3/4 cup bread flour
- 1/3 cup sugar
- 3 tbsps butter
- 1 tbsp fresh yeast
- 1/3 cup + 1 tbsp milk
- 3 tbsps water
- 1 pinch fine salt
- Half vanilla bean
- 1 cup whole milk
- 1/3 cup sugar
- 3 tbsps cornstarch
- 1 1/4 cups whipping cream
- 3 tbsps powdered sugar
- Half vanilla bean
- 1 tbsp powdered sugar (for garnishing)
Tools
Affiliate links are present in the recipe
- Kitchen scale
- Stand mixer
- Bowl
- Plastic wrap
- Baking cups
- Muffin pan
- Electric whisks
- Pot
Steps
Place all the ingredients, flours, sugar, yeast dissolved in warm water, and warm milk into the stand mixer and mix well with the flat beater.
Mix well with the flat beater. Once the dough is well combined, add the softened butter in three parts. Change the whisk, put the hook, and work until the dough is elastic and soft. Let the dough rise covered with plastic wrap until it triples in size. I let it rise in the turned-off oven with the light on for 4 hours.
When the dough has risen, take pieces of 1 oz each, make balls by rolling them well between the palms of your hands (it will yield 15) and let them rise inside the baking cups until they have doubled in size. Once ready, bake them in a preheated static oven at 347°F for 7-8 minutes, checking the cooking with a toothpick. While the dough is rising, prepare the milk cream.
Mix the sugar with cornstarch, dilute with a little warm milk, and pour everything into the remaining milk. Thicken over low heat, stirring constantly until the cream is slightly dense. When the cream is very cold, add the cream (whipped with powdered sugar) and the vanilla flavor, beating quickly to incorporate a lot of air. Fill the warm clouds using a piping bag, making a hole at the base of each cloud. Once cold, sprinkle the Sweet Clouds with powdered sugar.
