Snails with raisins and cream
10 servings
45 minutes
Snails with raisins and cream are an exquisite combination of airy puff pastry enriched with the vanilla aroma of pastry cream and sweet raisins. This dessert resembles cozy European buns but with a Chinese twist due to the cooking technique and delicate balance of flavors. Historically, such baked goods appear in various cultures but gain sophistication in Chinese cuisine by harmonizing with traditional teas. The taste of the snails is tender and creamy with a pleasant tartness from the raisins and a crispy texture of the dough, especially when freshly made. They are perfect for morning tea or as a light dessert with warm drinks. Dusted with powdered sugar, they gain an extra note of sweetness and visual appeal, turning them into a true gastronomic delight.
1
Pour boiling water over the raisins for 25 minutes. If you have frozen dough, take it out and let it thaw.
- Raisin: 150 g
2
Prepare pastry cream. For this, pour milk into a saucepan, remove the vanilla seeds from the pod and add them to the milk. Place on low heat and bring to a boil.
- Milk 3.5%: 500 ml
- Vanilla pod: 1 piece
3
Add 5 yolks to the sugar and whisk until the egg-sugar mixture turns white. Then add flour (or corn starch) and whisk until homogeneous.
- Sugar: 100 g
- Egg yolk: 5 piece
- Wheat flour: 60 g
4
Add boiling milk to the egg mixture and whisk to prevent the yolks from cooking. Place on low heat and stir constantly until thickened (to a consistency of 20% sour cream).
- Milk 3.5%: 500 ml
5
Continue stirring, add the chopped butter and mix well. Set aside and let cool.
- Butter: 40 g
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 the main thing is in one (!!!) direction (otherwise the dough will lose its airiness). Roll it into a rectangular shape.
7
Place a towel or parchment over the dough (this will help you roll it into a log later).
8
Pat the raisins dry with a paper towel.
- Raisin: 150 g
9
Spread cream on the dough, sprinkle raisins, and distribute them over the cream.
- Raisin: 150 g
- Puff pastry: 1 piece
- Milk 3.5%: 500 ml
10
Now, using a 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.
11
Preheat the oven to 190 degrees.
12
Cut the dough into pieces (like sausage); beat the egg and brush the future buns.
- Chicken egg: 1 piece
13
Send to the oven for 25 minutes.
14
You can sprinkle with powdered sugar.
- Sugar: 100 g