Snowflakes

Dissolve the yeast in warm milk.

In a stand mixer, combine the flour, sugar, milk gradually, salt, beaten egg, and lastly, the butter in small pieces little by little.

Knead for 5-7 minutes until you get a well-developed dough.

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

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

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

Bake at 180°C for about 15 minutes.

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

Thicken slightly over low heat and mix this cream with well-drained ricotta, whipped cream, and powdered sugar.

Fill the brioche with the cream and finish with powdered sugar.