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Recipe Snowflakes

250 grams of Manitoba flour, 250 grams of flour 00.80 grams of sugar, 300 grams of whole milk (at room temperature), 10 grams of fresh brewer's yeast, 30 grams of butter (at room temperature), 4 grams of salt up, ½ vanilla pod FOR SPENNEL: 1 egg yolk, 15 grams of whole milk FOR RICOTTA CREAM: 150 grams of cow's milk ricotta, 150 grams of fresh liquid cream, 25 grams of icing sugar, ½ lemon peel FOR THE CREAM MILK: 200 grams of whole milk, 60 grams of sugar, 20 grams of corn starch (cornstarch), 10 grams of wildflower honey, ½ vanilla pod.

To prepare the snowflakes first dissolve the yeast in the milk at room temperature. Then in the bowl of a planetary mixer with a hook, join the two flours, the milk in which you have dissolved the yeast, the sugar and the seeds that you have taken from half a vanilla bean. Work it all at medium speed for a couple of minutes, until the mixture is smooth. When the dough sticks well to the hook, add the soft butter, one piece at a time. Run the machine again. When it is well absorbed add the salt and continue to work until the dough is well strung for about 5 minutes. Then transfer the dough to a lightly floured surface and put it in your hands, so as to give it a spherical shape. Transfer to the bowl of a planetary mixer, cover with plastic wrap 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 pick up a part from which you will get pieces of 30 grams. Once you finish the dough, you will have obtained 28. Shape each portion of dough by kneading it on the work surface so as to obtain a precise sphere. Gradually transfer the balls to a baking tray lined with parchment paper, distancing them well from each other because they will grow a little longer. Cover with plastic wrap and let rise for another 1 hour and a half, always at room temperature. Meanwhile prepare the ricotta cream. Pour the liquid cream into a bowl and whip it with electric whisk until it is firm, then store it in the refrigerator. In another bowl, work the ricotta with a spatula (or a whisk) to soften it, then add the icing sugar and the grated rind of a lemon and continue to work until it is smooth and homogeneous. Now add the ricotta to the whipped cream you left in the refrigerator and gently incorporate it with the spatula, making movements from the bottom upwards. When the ricotta cream is ready, cover the bowl with plastic wrap and store it in the refrigerator. Switch to milk cream now. Pour the milk into a saucepan with the sugar. Bring it to the fire and stir to melt the sugar. Then add the honey and the seeds you have taken from the vanilla pod. Then add the cornstarch, stirring with a spatula to make it melt and stirring constantly with a whisk, to avoid the formation of lumps, cook the cream for a few minutes until it has thickened and will veil the spatula. Transfer it to a low and wide bowl, cover with the film in contact 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 bottom to top so as not to take it apart. Transfer the mixture into a sac-a-pochè with a smooth, long and thin nozzle. Store in the refrigerator until 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 with the cream, always squeezing gently with the sac-à-poche. Transfer them to a drip tray or tray, then sprinkle with icing sugar before serving.