Accueil Sweet Chocolate pistachio snails

Chocolate pistachio snails

Catégorie : SweetUncategorized
I’ve been meaning to post a recipe for raisin breads, or chocolate pistachio snails for a while now. Not far from where I live, there is La Gambette à pain which offers many different kinds of bread, and at Du Pain et des Idées you will find many incredibly appetizing ones. I made several attempts to get the texture I was looking for. The result is beyond my expectations! The advantage is that you don’t have any loss of dough or cream, everything is cooked (often in puff pastry, we have falls…). 

Recipe for 18 large chocolate pistachio snails:

Puff pastry with snail : 
  • 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
Pastry cream 
  • 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

Place the flour, the 70g of soft butter and the 60g of egg in the bowl of the food processor. Place the yeast on one side and the sugar and salt on the other. 
Add water and milk. 

Knead at medium speed.

Let knead until the dough comes off the bottom of the bowl. About 8-9 minutes.

Let the dough rise for 45 minutes at 40°C, or 1h30 at room temperature. Place a cloth over the bowl while pushing. 
After this time, degas the dough, then wrap it with cling film and refrigerate it for at least 4 hours, or better yet, overnight. 
Place the 300g of Charentes Poitou PDO butter in a 16cm square frame, placed on a tray and lined with cling film. 

Smooth out as much as possible to have a homogeneous butter plate in thickness. Close the film and keep in a cool place.

Make the pastry cream. 
Put the 50g of egg yolks in a bowl with the vanilla powder, half the sugar and the cornstarch powder. 


Mix well with a whisk. 


Boil the milk with the other half of the sugar and the butter. 


When the milk boils, pour a small amount over the yolk-maizen mixture. 

Mix well. 

And pour this mixture back into the pan with the remaining hot milk. 

Return to low heat. Boil for three to four minutes while whisking. 

Pour the custard into a dish.

And cover with cling film directly in contact with the cream. Let cool completely then store in a cool place. 

When you want to make the rounds, take out the butter 15 to 30 minutes before you want to make them and the dough at the last moment. The butter must be somewhat malleable, so the time depends on the room temperature. Work on a floured work surface. Place the cold dough on top and roll it out into a rectangle 32cm long by 16 wide, the same size as the butter plate. 

Fold the dough over the middle to cover the butter. Turn 90°. 
Spread into a rectangle 4 times as long as it is wide.

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.

Wrap the dough in cling film and let it rest for 20 minutes in a cool place. Roll out into a rectangle this time 3 times as long as it is wide and fold in thirds for a single turn. 

The dough is finished. Let it rest in a cool place for 10-15 minutes before rolling it out into a 30cm x 50cm rectangle. 

Put the custard and pistachio paste in the food processor and whip together for 3 minutes until very smooth. 

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.

Bake at 190°C for 15 to 20 minutes depending on the desired color! 

To be enjoyed warm. A delight…

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