Ingredients
Puff snails
puff pastry
600g
21oz
2.40cup
40.20tbsp
milk
250ml
8.25fl oz
1cup
16.75tbsp
heavy cream 33%
50ml
1.65fl oz
3.35tbsp
sugar
80g
2.80oz
0.32cup
5.36tbsp
eggs
2pc
pistachio paste
2tsp
raspberries
150g
5.25oz
0.60cup
10tbsp
cornstarch
2tsp
water for the starch
2tsp
egg yolk
1pc
Method
Custard
- Milk and cream should be warmed up, but not boiled.
- Add sugar to the eggs and rub well with a whisk.
- Pour in gently hot milk with cream, stirring actively with a whisk. Vanilla extract can be added.
- Pour into a saucepan and set over medium heat.
- Bring to a boil and pour out the diluted starch. Stir until thick and remove from the stove.
- Add pistachio paste and leave to cool.
Puff snails
- Roll out the puff pastry a little and cut into strips 30-35cm long and 1.5cm wide.
- Twist 2-3 strips together and roll them up with a snail.
- Whisk the yolk a little and coat each snail well.
- Put the custard in the middle of the monogram and bake at 392F for 30 minutes.
- Decorate the finished snails with raspberries, you can pour sugar syrup or honey.
