Here’s a recipe for snails rolled in pastry cream and chocolate chips:
Ingredients:
- 1 sheet of puff pastry, thawed
- 1 cup pastry cream (homemade or store-bought)
- 1/2 cup chocolate chips
- 1 egg, beaten (for egg wash)
- Powdered sugar, for dusting (optional)
Instructions:
- Preheat your oven to the temperature specified on the puff pastry package (usually around 400°F or 200°C). Line a baking sheet with parchment paper.
- Roll out the thawed puff pastry sheet into a rectangular shape on a lightly floured surface. The size of the rectangle will depend on the size of the sheet, but aim for about 1/8 inch thickness.
- Spread the pastry cream evenly over the entire surface of the puff pastry sheet. Leave a small border around the edges.
- Sprinkle the chocolate chips evenly over the pastry cream, pressing them lightly into the cream.
- Starting from one of the shorter sides, carefully roll the pastry into a tight log, like a Swiss roll. Make sure to roll it evenly and gently, applying light pressure. Once rolled, pinch the seam to seal it.
- Using a sharp knife, slice the rolled pastry into snail-like shapes, about 1 inch thick. Place each snail onto the prepared baking sheet, leaving some space between them.
- Brush the tops of the snails with the beaten egg, which will give them a nice golden color when baked.
- Bake in the preheated oven for about 15-20 minutes or until the snails are puffed up and golden brown.
- Once baked, remove the snails from the oven and allow them to cool on a wire rack.
- Optional: Dust the snails with powdered sugar just before serving for an extra touch of sweetness.
These snails rolled in pastry cream and chocolate chips are best enjoyed fresh, so serve them soon after they have cooled. They make a delicious treat for dessert or a sweet snack. Enjoy!