Fiocchi di Neve (Milk Clouds)

Method

1. Add milk, eggs, sugar, and yeast to a mixer and mix for a few minutes.
2. Add grated orange and lemon zest.
3. Add all the flour and knead with the hook attachment.
4. Add salt and incorporate.
5. Add soft butter a little at a time, mixing until absorbed.
6. Lightly flour hands, form a dough ball, place in a lightly oiled bowl, cover with plastic wrap, and let rise until doubled in volume. (To speed up, place in oven at 30°C.)
7. For the filling: heat milk in a saucepan with sugar, vanilla aroma, and a dash of rum. Do not boil.
8. Sift in cornstarch (or flour), stir until the cream thickens.
9. Pour the milk cream into a bowl, cover with plastic wrap (touching surface), and let cool.
10. In another bowl, mix ricotta, grated lemon zest, and powdered sugar with a whisk.
11. In a separate bowl, whip cold cream with honey until thick.
12. Add a small amount of whipped cream to the ricotta mixture and mix quickly to emulsify, then fold in the remaining whipped cream.
13. Once the milk cream and ricotta mixture are cooled, combine them: pour milk cream into ricotta mixture and fold gently from bottom to top.
14. Cover and refrigerate until ready to use.
15. After the dough has risen, divide into 25-30 g pieces and shape into smooth balls (pirlare).
16. Place on a baking tray lined with parchment paper, slightly spaced.
17. Let rise again until doubled (optionally in oven at 30°C).
18. Brush with egg yolk mixed with a little milk.
19. Bake until golden, then let cool slightly.
20. While still warm, make a hole in each brioche with a piping tip and fill with cream until it comes out.