Snowflakes

Dissolve the yeast in the lukewarm milk.

In a stand mixer, combine the flour, sugar, the milk poured in a stream, the salt, the beaten egg, and lastly the butter in small pieces, a little at a time.

Knead for 5-7 minutes until you get a smooth, elastic dough.

Let the dough rise in a buttered bowl until doubled in size (about 3 hours).

Divide the dough into several parts and shape into balls of about 25 g each.

Place them on a baking tray lined with baking paper, brush with egg yolk and milk.

Bake at 180°C for about 15 minutes.

For the milk cream, combine milk, cornstarch, and sugar in a saucepan.

Let it thicken slightly over low heat and mix this cream with the well-drained ricotta, whipped cream, and icing sugar.

Fill the brioches with the milk cream and finish with icing sugar.