SNOWFLAKES

Ciavarella Cristiano

For some years now in Naples a delicious sweet has been popular, a soft brioscina with a white filling … we are talking about snowflakes! These pretty covered domes
of powdered sugar hide a light and fluffy ricotta cream, with a delicate hint of vanilla.

INGREDIENTS FOR THE DOUGH
250 gr Manitoba flour
250 gr 00 flour
80 gr Sugar
300 ml Whole milk at room temperature
10 gr Fresh brewer’s yeast
30 gr Butter at room temperature
4 gr Salt
½ vanilla bean

FOR THE RICOTTA CREAM
150 gr Cow’s milk ricotta
150 gr Fresh liquid cream
25 gr Powdered sugar
Lemon zest ½


FOR THE MILK CREAM
200 ml Whole milk
60 gr Sugar
20 gr Corn starch
10 ml Wildflower honey
½ vanilla pod

Prepare a small yeast with 60 grams of flour and 35 grams of water and let the mixture rise for an hour. Mix the remaining flour with the milk and egg yolk until you get a hard dough. Let it sit for 30 minutes.

Add milk to the dough, a little at a time, and add the leftover flour and sugar. You have to work it with a whisk with a lot of energy, adding a tablespoon of milk at a time, then string and, always little by little, add the butter made into small pieces in three stages. Add the salt.

Then transfer the dough onto a lightly floured surface and pirlatelo with your hands, in order to give it a spherical shape. Transfer to the bowl of a planetary mixer,
cover with cling film and let rise for about 1 hour and a half, at room temperature (about 25-26 degrees).
After this time the dough will not double in volume but will grow a little. Transfer it to the work surface and take a part from which you will obtain 30 g pieces.
Once you finish the dough, you will have about 28.

Shape each portion of the dough by pirandolo on the work surface in order to obtain a precise sphere. Gradually transfer the balls to a lined drip pan
with parchment paper, spacing them well between them because they will grow a little longer. Cover with cling film and let rise again for 1 hour and a half,
always at room temperature.
The trick to having a great snowflake is leavening!

Meanwhile, prepare the ricotta cream. Pour the liquid cream into a bowl and whip it with an electric whisk until it is firm, then place it in the refrigerator.
In another bowl, work the ricotta with a spatula (or whisk) to soften it,
then add the icing sugar and the grated zest of a lemon and continue to work until it is smooth and homogeneous.

Now add the ricotta to the whipped cream that you left in the refrigerator and gently incorporate it with the spatula, making movements from the bottom up.
When the ricotta cream is ready, cover the bowl with plastic wrap and keep it in the fridge.

Now switch to the milk cream. Pour the milk together with the sugar into a saucepan. Bring it to the heat and stir to dissolve the sugar.
Then add the honey and the seeds that you have taken from the vanilla pod.
Then add the cornstarch, stirring with a spatula to melt it and stirring constantly with a whisk, to avoid the formation of lumps, cook the cream for a few minutes
until it thickens and veils the spatula.
Transfer it to a low and large bowl, cover with cling film and let it cool first at room temperature, then in the refrigerator.

When the balls have risen in a small bowl, beat the egg together with the milk and use it to gently brush the surface of the balls.
Bake in a static oven at 180 ° for about 18 minutes, until they are golden brown.

In the meantime, take the cold cream again and work it with a whisk to smooth it,
then add it to the ricotta cream and mix gently from the bottom up to avoid disassembling it. Transfer the mixture into a sac-a-pochè with a smooth, long and thin nozzle.
Store in the refrigerator until ready for use.


As soon as the snowflakes are golden brown, take them out of the oven and let them cool. Then, using a smooth nozzle, gently pierce the base and fill them with the cream
always squeezing gently with the sac-à-poche.
Gradually transfer them to a dripping pan or a tray, then sprinkle them with icing sugar before serving.

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Enjoy your meal!

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