Fiocchi di neve (Neapolitan cream puffs)

Ingredients

• Wheat flour, all-purpose 500 g 100 g of it for the pre-dough
• Whole milk 300 g 200 g for the dough, 100 g for the cream
• Granulated sugar 60 g
• Baker's yeast, compressed 15 g
• Butter, salted 80 g softened
• Whole egg, fresh 100 g
• Fine salt 5 g
• Ricotta cheese, whole milk 400 g
• Powdered sugar 80 g
• Vanilla extract 5 g

Steps

1. 1 Warm 200 g of milk.

   1 min · 37 °C · speed 1 · reverse

2. 2 Dissolve the yeast and sugar with 100 g of flour.

   20 sec · speed 3

3. 3 Let the pre-dough rise for 30 minutes.

4. 4 Add the remaining flour, the eggs, the butter and salt and knead.

   4 min · speed 1 · dough

5. 5 Let it rise covered for 2 hours.

6. 6 Shape 16 balls and let them rise for another hour.

7. 7 Fry in oil at 170 degrees until golden and drain on paper.

8. 8 Blend the ricotta, sugar, 100 g of milk and vanilla until smooth.

   1 min · speed 4

9. 9 Fill the brioche with the cream and dust with icing sugar.

Nutrition