Ingredients

Puff snails
puff pastry
600g
21oz
2.40cup
40.20tbsp
milk
250ml
heavy cream 33%
50ml
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.