SNOWFLAKES OF POPPELLA, NEAPOLITAN BRIOCHE super soft like clouds, soft filled with milk cream, ricotta and cream, brioche with brewer’s yeast perfect for a snack or breakfast.
The Poppella snowflakes are brioche very soft filled with a delicate milk cream, ricotta, and cream, a true cloud of goodness for brioche lovers.
The recipe for Poppella’s snowflakes is made with one of my usual doughs, I added a bit of oil to replace the lard I don’t prefer and they turned out perfect.
Of course, you can always use lard if you prefer but still, while loving the delicate milk cream, I made the brioche with a filling of coffee and Nutella.
Follow me in the kitchen today there are super soft snowflake brioche!
Publish 30/03/2016 21:41
- Difficulty: Easy
- Cost: Very cheap
- Rest time: 3 Hours
- Preparation time: 30 Minutes
- Portions: 15
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 cups all-purpose flour
- 1/2 cup milk
- 1 egg
- 3 tbsp sugar
- 1 tsp fresh brewer's yeast
- 1 tbsp extra virgin olive oil
- 1 tbsp butter
- 1 cup milk
- 1 tbsp cornstarch
- 3 tbsp sugar
- 1/2 vanilla (bean)
- 3.5 oz ricotta
- 1/2 cup whipping cream
Steps
Dissolve the yeast in the milk and pour it into the mixer, then add the flour, oil, butter, and sugar, start the machine, add the egg and let it hook.
If needed, add a little more milk, the dough should be soft but not sticky and mushy.
Take the dough, make a ball and let it rise in a bowl covered with plastic wrap and a kitchen cloth for 2 hours.
After that time, take the dough, cut pieces of about 1 oz each, make balls and place them on a baking sheet lined with parchment paper, let them rest for 1 hour.
After rising, preheat the oven to 350°F, mix an egg yolk with a little milk, brush the brioche, bake and cook for about 10 minutes, take out and let cool.
Put half the milk in a saucepan with the vanilla and bring it almost to a boil, in another saucepan pour the other half of the milk, the sugar, and the cornstarch.
As soon as the milk is warmed, pour it slowly into the other pan, always stir with the whisks.
Then transfer the pan to the stove over low heat and continue to stir with the whisks by hand until it thickens, about 20 minutes.
Put the cream in a container, cover with contact plastic wrap and place in the fridge to set.
Then whip the cream with the ricotta, combine them with the milk cream, fold gently, fill a pastry bag and fill the brioche by piercing them from below.
Dust with vanilla powdered sugar.
Bon appétit
If you like the recipe, click the stars at the bottom of the article. THANK YOU!
These small brioche are super soft and made by the pastry shop Poppella in the Sanità district in Naples, the district of the famous Totò.
