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Fiocchi di Neve Poppella – Snow flakes

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Ingredients

Adjust Servings:
dough for brioches
250 g plain flour (Manitoba)
100 ml milk
1 egg
50 g soft butter
50 g sugar
8 g fresh yeast
1 pinch salt
Filling
250 ml milk
25 gr potato starch
30 gr sugar
1 bag vanilla powder
200 g fresh ricotta
25 g icing sugar
200 g whipped cream

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Fiocchi di Neve Poppella – Snow flakes

Cuisine:

Soft as snow

  • Serves 22
  • Medium

Ingredients

  • dough for brioches

  • Filling

Directions

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The recipe of Poppella, the famous pastry of Napoli, is secret… but I think this is an excellent reproduction of delicious “Fiocchi di neve”

Soft and small brioches filled with milk cream, ricotta and whipped cream.

We eat them at anytime of the day… in our pajamas for breakfast!

 

 

… with coffe after lunch..

 

 

…and as midnight snack!

 

 

If you want to make for a lunch or dinner with friends, I recommend… make a lot of them !  :))

(Visited 200 times, 2 visits today)

Steps

1
Done

Brioches dough

Dissolve yeast in warm milk then add sugar. Wait for a little so the yeast is active.
In a bowl put sifted flour and a pinch of salt. In the center, place the egg and beat with a fork. Add the milk, sugar and yeast mixture. Mix everything with a fork then start to add soft butter. Work the dough with your hand until well combined. Make a ball, if you need, oil your hands then put it in a floured bowl.
Cover and leave the dough to rest from 3 to 6 hours.

When the dough has double you can start to divide it into pieces of 25 g per each.
Give them a rounded shape and place them on a baking tray with baking paper.
Let them to leave another 2 hours.

Bake in a preheat oven at 180 degrees for 15 minutes.
Let cool by covering with a cloth.

2
Done

Filling

First thing: making the milk cream.
Prepare the milk cream by mixing sifted potato starch and sugar in a small pan. Add milk, vanilla essence, mixing with a whisk.
Place on the stove and cook fir 5- 10 minutes, until the cream has thickened. Transfer in a bowl with cling film and leave to cool completely.

Then mix ricotta with icing sugar.
Whip the cream.

Now is time to mix milk cream with ricotta . Add whipped cream, incorporating it with a spatula. Mix well and put the mixture in a pastry bag with a spout suitable for filling your brioches.

Let it rest in the fridge for at least an hour and serve your snowflakes with a sprinkle of icing sugar.

Annapaola

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