Snails with Raisins and Cream
Baking and Desserts • Chinese
Description
Snails with Raisins and Cream
Ingredients
- 3.2% Milk 15 fl oz
- Butter 0 oz
- Sugar 5 oz
- Vanilla Pod 1 piece
- Egg white 5 pieces
- Chicken Egg 1 piece
- Raisins 5 oz
- Wheat Flour 0 oz
- Puff Pastry 1 piece
Step-by-Step Guide
Step 1
Soak the raisins in boiling water for 25 minutes. If you have frozen dough, take it out and let it thaw.
Step 2
Prepare the pastry cream. Pour the milk into a saucepan, remove the seeds from the vanilla pod and add them to the milk. Place over low heat and bring to a boil.
Step 3
Add 5 egg yolks to the sugar and whisk until the egg-sugar mixture turns white. Then add the flour (or cornstarch) and whisk until smooth.
Step 4
Add the boiling milk to the egg mixture and whisk continuously to prevent the yolks from cooking. Place over low heat and stir constantly until thickened (to the consistency of 20% sour cream).
Step 5
While continuing to stir, add the chopped butter and mix well. Set aside to cool.
Step 6
I use non-frozen dough. It is already thin and does not need to be rolled out. If you are using thawed dough by this time, roll it out slightly, but only in one (!!!) direction (otherwise the dough will lose its airiness). Roll it out into a rectangle.
Step 7
Place a towel or parchment paper under the dough (this will help you roll it into a log later).
Step 8
Pat the raisins dry with a paper towel.
Step 9
Spread the cream over the dough, sprinkle with raisins, and distribute them over the cream.
Step 10
Now, using the towel, roll the dough into a log, lightly moisten the edges with water, and seal them. Wrap the dough in the same towel and place it in the freezer for 30 minutes.
Step 11
Preheat the oven to 375°F.
Step 12
Cut the dough into pieces (like sausage); beat the egg and brush it over the future rolls.
Step 13
Bake in the oven for 25 minutes.
Step 14
You can sprinkle with powdered sugar.
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