Ingredients

Puff snails
puff pastry
2.50 cup
600 g
21 oz
19.80 fl oz
milk
1 cup
250 ml
8.25 fl oz
heavy cream 33%
0.25 cup
3.25 tbsp
50 ml
1.65 fl oz
sugar
0.25 cup
80 g
2.80 oz
2.64 fl oz
eggs
2 pc
pistachio paste
2 tsp
9.84 ml
raspberries
0.50 cup
150 g
5.25 oz
4.95 fl oz
cornstarch
2 tsp
9.84 ml
water for the starch
2 tsp
9.84 ml
egg yolk
1 pc

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.