Puff snails with raspberries

Ingredients

Puff Snails

600 grams (21.2 ounces) puff pastry
250 milliliters (1 cup) milk
50 milliliters (1.7 ounces) heavy cream (33%)
80 grams (2.8 ounces) sugar
2 large eggs
2 teaspoons pistachio paste
150 grams (5.3 ounces) raspberries
2 teaspoons cornstarch
2 teaspoons water
1 egg yolk

Equipment

Rolling Pin
A sturdy rolling pin is essential for evenly rolling out your puff pastry. Consider one with comfortable handles for better control.
Whisk
A good whisk will help you achieve a smooth and well-blended custard mixture. Opt for a balloon whisk for more efficient mixing.
Saucepan
A medium-sized heavy-bottomed saucepan ensures even heating, essential for making the custard.
Baking Sheet
A reliable non-stick baking sheet helps in baking the puff snails to golden perfection without sticking.
Pastry Brush
Perfect for applying egg yolk wash to achieve a beautiful glossy finish on your puff snails.

Instructions

Step 1

1. Warm the milk and heavy cream together in a saucepan, but do not let it boil. Use a thermometer to keep the temperature below boiling point.

Step 2

2. In a separate bowl, add the sugar to the eggs and whisk well until combined and slightly fluffy.

Step 3

3. Gradually pour the warm milk and cream mixture into the egg mixture, whisking constantly to prevent curdling. Adding a bit at a time helps temper the eggs.

Step 4

4. If desired, add a splash of vanilla extract for extra flavor.

Step 5

5. Pour the mixture back into the saucepan and place over medium heat. Stir constantly until it thickens and comes to a gentle boil.

Step 6

6. In a small bowl, mix the cornstarch with 2 teaspoons of water until smooth, then add to the saucepan. Stir until the mixture thickens to a custard-like consistency, then remove from heat.

Step 7

7. Stir in the pistachio paste until well blended and let the mixture cool. Transfer to a bowl and cover with plastic wrap to avoid forming a skin.

Step 8

8. Preheat your oven to 392°F (200°C).

Step 9

9. Roll out the puff pastry slightly and cut it into strips about 30-35 cm (12-14 inches) long and 1.5 cm (0.6 inches) wide. Chill the dough briefly if it becomes too soft.

Step 10

10. Twist 2-3 strips together and shape them into a snail-like coil.

Step 11

11. Lightly beat the egg yolk and brush it over each snail to give them a golden finish.

Step 12

12. Place the snails on a baking sheet lined with parchment paper, placing a dollop of the cooled pistachio custard in the center of each one.

Step 13

13. Bake for about 30 minutes or until the snails are puffed and golden brown.

Step 14

14. Once baked, top each snail with fresh raspberries. For added sweetness, drizzle with sugar syrup or honey. Serve warm or at room temperature for the best flavor.

Servings

There's something magical about the first bite into a warm Puff Snail, where the flaky, buttery layers blend with the rich, creamy filling. Serve these delights warm straight out of the oven with a steaming cup of coffee for a gourmet breakfast experience. For an extra touch of elegance at your afternoon tea, arrange the Puff Snails on a decorative platter, adorned with fresh raspberries and a drizzle of honey. Feeling adventurous? Add a scoop of vanilla ice cream on top for a delightful dessert that takes these pastries to the next level. Whether it's a family get-together or a casual backyard garden party, Puff Snails are the star that will leave everyone reaching for seconds.

Variations

Adapting this delightful recipe to suit everyone's dietary preferences and needs is easier than you might think. For a gluten-free version, simply use a high-quality gluten-free puff pastry; they’re now widely available at most grocery stores. And for a vegan twist, replace the milk and heavy cream with non-dairy alternatives such as almond milk and coconut cream, and use a plant-based puff pastry. Substitute the eggs with 2 tablespoons of flaxseed meal mixed with 6 tablespoons of water, letting it sit until it forms a gel-like consistency. Whether you're accommodating gluten-free guests or vegans, everyone gets to enjoy these scrumptious Puff Snails.

Faq

How do I prevent my puff pastry from sticking to the rolling pin?
Lightly flour your rolling pin and the surface of the pastry, and roll it gently to avoid tearing the delicate layers.
Why is my custard lumpy?
Make sure to constantly whisk the custard while it's on the heat to prevent lumps from forming. If lumps do appear, you can strain the custard through a fine sieve.
Can I make Puff Snails ahead of time?
Absolutely! You can prepare the puff snails and store them unbaked in the refrigerator for up to 24 hours, then bake just before serving to enjoy them fresh.
Can I use frozen raspberries instead of fresh ones?
While fresh raspberries offer the best texture, you can use frozen raspberries. Just make sure to thaw and drain them well before using to avoid excess moisture.
How can I make my Puff Snails extra crispy?
Ensure your oven is fully preheated before baking, and you can also bake the puff snails on a higher rack to achieve a crispier top.
What’s the best way to store leftover Puff Snails?
Store any leftovers in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Reheat in the oven before serving to restore their crispiness.