- 500g of flour
- 1 sachet of dehydrated baker’s yeast or 15g of fresh yeast
- 70g of sugar
- 8g of salt
- 70g of soft butter PDO Charentes Poitou with 82% fat
- 60g of egg
- 50g of milk
- 200g of water
- 300g of Charentes Poitou PDO butter with 82% fat content for the puff pastry
- 250ml of semi-skimmed milk
- 60g of sugar
- 25g of butter
- 50g of egg yolk
- 25g of cornstarch
- a good pinch of vanilla powder
- 70g of pistachio paste
- 100g of chocolate chips
Knead at medium speed.
Let knead until the dough comes off the bottom of the bowl. About 8-9 minutes.
Smooth out as much as possible to have a homogeneous butter plate in thickness. Close the film and keep in a cool place.
Fold the dough over about a quarter, then join the other edge.
Fold the dough over about a quarter, then join the other edge. Then fold it in half. Turn the dough 90°, you have made a double turn.
Spread the cream over the entire surface and sprinkle with chocolate chips.
Roll the dough lengthwise for large snails or widthwise for smaller ones.
Place the dough in the freezer for at least 3 hours before cutting 1cm thick slices.
Place them on a plate (here it is a large plate of 60 by 40cm). On a 30×40 plate, put a maximum of 5 for large snails, or 8 for smaller ones.
Let the dough come to room temperature and then let it rise for 2 hours.