Fiocco di Neve (Neapolitan Snow Puffs)

These Fiocchi di Neve, (Neapolitan Snow Puffs) are the kind of pastries that make you stop mid–first bite and just smile.

What makes this recipe special is how something so delicate can be so approachable. The brioche dough is beautifully supple and forgiving, rising into tender little puffs that bake up pale, soft, and lightly sweet. The filling mascarpone, ricotta, and freshly whipped cream is mixed in minutes and tastes like the lovechild of pastry cream and whipped cream, but ten times silkier.

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Prep Time 45

Cook Time 15

Rising Time 2 30

Servings: 36 pastries

Course: Dessert

Cuisine: Italian

Ingredients Equipment Method Notes

Ingredients

Brioche Dough

6 cups all-purpose or bread flour (750 g)
½ cup granulated sugar (100 g)
2 tbsp fresh yeast or 1 tbsp active dry yeast (9 g)
1 ½ tsp salt (10 g)
1 ¼ cups whole milk, lukewarm (300 ml)
3 large eggs
½ cup + 1 tbsp unsalted butter, softened (120 g)
1 tsp vanilla extract or zest of 1 lemon (optional)

Cream Filling

1 ¾ cups ricotta, well-drained (400 g)
1 ½ cups mascarpone (350 g)
2 cups heavy cream, very cold (450 ml)
1 ¼ cups powdered sugar (150 g)
1 tsp vanilla extract
Zest of 1 orange (optional)

Finishing

Powdered sugar for dusting

Equipment

Stand mixer with dough hook
Pastry bag + round tip (medium size)
Kitchen scale (important for accuracy, optional)

Instructions

Dough

Dough
Mix lukewarm milk with yeast; let stand 5 minutes.
Add eggs, sugar, flour, and salt (place salt away from the yeast).
Mix until dough forms; knead 8–10 minutes.
Add softened butter gradually; knead another 8–10 minutes until smooth.
Let rise 1½ hours.
Shape
Divide dough into 36 pieces (~1.4–1.6 oz each).
Roll into balls, place on baking sheets.
Rise again 45–60 minutes.
Bake
350°F (180°C) for 12–15 minutes, pale and soft.
Cool completely before filling.

Filling

Filling
Whip heavy cream to soft peaks.
In another bowl, beat ricotta, mascarpone, powdered sugar, and vanilla until smooth.
Fold whipped cream into the ricotta–mascarpone mixture.
Chill 30 minutes.
Fill
Pipe filling into each brioche puff.
Dust generously with powdered sugar.

Notes

Drain the Ricotta Well: Ricotta holds more moisture than you might think. If it’s too wet, the filling becomes loose and won’t hold its shape inside the pastry.
Tip: Let ricotta sit in a fine-mesh sieve for 30–60 minutes before using.

Use Cold Cream for a Stable Filling: Heavy cream whips best when it’s very cold. Warm cream won’t thicken properly and may deflate when folded with the mascarpone mixture. Chill your mixing bowl too for extra fluff.

Don’t Overbake the Brioche: Fiocchi di Neve should be soft, pale, and tender—not brown like dinner rolls. Pull them out as soon as the tops turn a light blonde color. Overbaking makes the shells dry and crumbly.

Keep the Dough Slightly Sticky: This dough is naturally soft and a bit tacky. Resist the urge to add too much flour. A sticky dough = softer, cloud-like results.

Weight Measurements Give the Best Results: Although cups work, weighing ingredients (especially flour) gives the most consistent texture. Brioche is sensitive to measurement differences, so a scale is your best friend.

Let the Dough Rise in a Warm, Draft-Free Spot: Brioche likes gentle warmth. If your kitchen is cold, place the covered bowl in the oven with the light on it creates the perfect proofing environment.

Fill Only When Completely Cool: Warm pastries will melt the filling, causing it to thin out or seep. Make sure the brioche buns are fully cooled before piping.

Be Generous with the Filling: A true Fiocco di Neve isn’t skimpy! The pastry should feel slightly heavy for its size when filled—this gives you the authentic, creamy center.