Snails with custard cream and raisins
PREPARATION
1.5 hours
PORTIONS
4 servings
COMPLEXITY
easily
Every morning all Lisbon is filled with incredible aroma of baked custard cream in desserts and confectionery. And all is mixed with a light coffee fragrance from coffee shops.
I made up my mind to make something with custard cream at home. The choice fell on puff pastry snails. I used a ready dough, but be sure it is a high-quality one. As for me, it is a one-day confectionery, as puff pastry soaks in custard cream and loses its crispiness in time. Bake it for breakfast and enjoy. Make custard cream a day before baking.
Custard cream
- 270 gr milk
- 100 gr sugar
- 2 eggs
- 30 gr corn starch
- Vanilla paste or extract
- We prepare the custard the day before baking.
Hello!
My name is Svitlana. I am a pastry chef, food blogger, photographer and food stylist.
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My blog is about delicious food, desserts, home baking, photos, aesthetics and people.
If you want to chat or have a proposal for cooperation, write to pr@klymovska.com, or on Instagram.
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In my blog you will find master classes that will be interesting for both beginners and professionals.
I am a practicing confectioner and I will teach you how to make delicious and exquisite confections at home.
Method of cooking of cream
Ingredients
- 150 gr dark raisins, wash and pour orange or tangerine juice overnight.
- 1 kg of puff yeast dough
Method of cooking
Defrost puff pastry dough.
On a floured surface, roll out the dough a little to make it even.
Apply custard cream on top.
Then lay out the raisins.
Twist a tight roll.
Cut the roll into 2 cm pieces.
Take the dough piece, put it on the baking parchment and fold the edge, as in the photo.
Ingredients
- 1 egg + 10 gr of milk).
Method of cooking
Leave the snails to rest for 20-30 minutes
Bake at 180°C for 15-20 minutes.
Remove the hot snails from the oven, brush with syrup.
Syrup: bring 25 gr of water + 25 gr of sugar to a boil.
If this portion is too much for you, reduce by half and take 500 gr of dough.
