Vanilla Pudding Snails

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Put the flour in a bowl and press a depression in the middle. Heat 1/8 l milk and 50 g sugar. Crumble the yeast and dissolve in it. Pour it into the hollow and mix it with some of the flour to the pre-dough. Cover and leave to rise in a warm place for about 15 minutes

2. 2

   Melt 40 g fat. Stir in 1/8 l milk. Add 1 egg and 1 pinch of salt to the pre-dough. Knead everything smooth. Cover the dough and let it rise for another 45 minutes

3. 3

   Mix 100 ml milk, 50 g sugar and pudding powder. Boil 400 ml milk. Stir in the pudding powder, bring to the boil again briefly. Leave to cool, stirring more often

4. 4

   Line 2 baking trays with baking paper. Melt 40 g fat, let it cool down. Roll out the dough on a little flour to a rectangle (approx. 35 x 40 cm) and spread with the melted fat. Sprinkle with 100 g sugar and almonds. Roll up from the narrow side and cut into about 10 slices. Put them on the baking trays, press them a little flatter. Put the pudding as a blob in the middle of each snail and let it rise for about 15 minutes

5. 5

   Whisk 1 egg yolk and cream. Spread the edges of the snails with it. Bake in the preheated oven (electric cooker: 200 °C / convection oven: 175 °C / gas: level 3) for 12-15 minutes. Let them cool down. Dust snails with icing sugar

Nutrition Facts

KCAL
430 kcal

CARBS
62 g

FATS
15 g

PROTEINS
10 g