Crumble snails with currants

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Stir yeast and 1 tablespoon of sugar until the yeast becomes liquid. Warm the milk lukewarm. Knead 500 g flour, 1 pinch of salt, 50 g sugar, milk and yeast with the dough hooks of the mixer, kneading 75 g soft butter in flakes until the dough is smooth.

2. 2

   If it forms a ball, continue kneading for about 3 minutes. Cover and leave to rise in a warm place for about 1 hour.

3. 3

   Wash the currants and drain well. Strip the berries from the panicles with a fork. Mix the Double cream, vanilla sauce powder and 30 g sugar.

4. 4

   Briefly knead the yeast dough on some flour. Roll out to a rectangle (approx. 35 x 50 cm). Spread vanilla cream on top, leaving a rim of about 2 cm all around. Sprinkle with berries.

5. 5

   Roll up the dough from the short side. Cut into about 16 slices. Place on two baking trays lined with baking paper. Cover and leave to rise in a warm place for about 45 minutes.

6. 6

   Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Coarsely chop the marzipan and knead it with 4 tbsp. flour, 30 g butter in pieces and 1 pinch of salt to form crumbles. Sprinkle on the snails.

7. 7

   Bake in a hot oven for about 25 minutes each time. Stir icing sugar and 2 tablespoons of water until smooth. Take out snails and immediately sprinkle with the icing. Let them cool down.

Nutrition Facts

KCAL
380 kcal

CARBS
57 g

FATS
13 g

PROTEINS
6 g