Snails with hazelnut cream

Snails with hazelnut cream - a delicacy at home

Preparation time: 30 minutes
Baking time: 25 minutes
Total time: 55 minutes
Number of servings: 12 snails

Are you ready to turn an ordinary day into an unforgettable culinary experience? This recipe for snails with hazelnut cream is perfect for delighting your family and friends. These fluffy pastries, filled with delicious hazelnut cream, are ideal for breakfast or as a dessert. Plus, they will fill your home with the inviting aroma of fresh baked goods.

Ingredients:

For the dough:
- 500 g of wheat flour (choose a high-quality flour for a fluffy dough)
- 200 ml of warm milk (check the temperature; it should be comfortable to the touch)
- 100 g of sugar (you can adjust the amount according to your preferences)
- 2 eggs (at room temperature)
- 100 g of melted butter (for a rich flavor)
- 7 g of dry yeast (or 25 g of fresh yeast)
- a pinch of salt

For the filling:
- 200 g of hazelnut cream (you can also use chocolate hazelnut spread or other variations)
- 50 g of brown sugar (for a caramelized flavor)
- 1 teaspoon of cinnamon (optional, for an extra hint of flavor)

For brushing:
- 1 egg (beaten, for a golden crust)
- 1 tablespoon of milk (in the egg mixture, for a glossy texture)

Preparation:

1. Start by activating the yeast. In a small bowl, combine the yeast with 100 ml of warm milk and 1 tablespoon of sugar. Let the mixture sit for 10-15 minutes until it becomes frothy.

2. In a large bowl, combine the flour, the remaining sugar, and salt. Make a well in the center of the flour and add the eggs, melted butter, and the yeast mixture. Begin mixing the ingredients with a spatula or your hands until you obtain a homogeneous dough.

3. Knead the dough on a floured surface for about 10 minutes until it becomes elastic and smooth. Cover it with a clean towel and let it rise in a warm place for 1-2 hours until it doubles in volume.

4. Once the dough has risen, roll it out on a floured surface into a rectangular sheet about 0.5 cm thick. Spread the hazelnut cream evenly over the entire surface, sprinkle with brown sugar and cinnamon if using.

5. Carefully roll the dough from one end to the other to form a cylinder. Cut the cylinder into pieces about 3-4 cm long. Place the snails on a baking tray lined with parchment paper, leaving space between them to rise.

6. Cover the tray with a towel and let the snails rise again for 30 minutes. Meanwhile, preheat the oven to 180°C (350°F).

7. Once the snails have risen, brush them with the egg and milk mixture. Bake in the oven for 25 minutes or until golden and fluffy.

8. Finally, let them cool on a wire rack. You can serve the snails with a cinnamon syrup or sprinkle them with chopped nuts for added texture and flavor.

Serving suggestion: These snails with hazelnut cream are delicious both warm and cold. You can pair them with a cup of coffee or tea for a perfect brunch experience.

Possible variations: Instead of hazelnut cream, you can use fruit jam, chocolate, or cottage cheese mixed with sugar and vanilla, adapting the recipe to your taste.

Now it's time to enjoy these delicious snails, which will surely become a favorite recipe in your family!

The flour is sifted, salt, eggs, and yeast dissolved in sugar are added. Warm milk is also added, and a dough is kneaded until it is elastic. Finally, oil is added and kneaded until it separates from the bowl. It is left to rise until it doubles in volume. A rectangular sheet is rolled out, and the filling of nuts mixed with milk and cocoa is placed on it. It is rolled up and cut into pieces 3 cm wide, then brushed with beaten egg. They are placed on a baking tray lined with parchment paper and baked at a moderate temperature. They are soaked immediately after being taken out of the oven. Enjoy your meal! The recipe for Snails with Nut Cream was proposed by lorynov on the recipe forum.

 Ingredients: Dough: 700g flour, 40g yeast, 3 eggs, 100g sugar, 50ml oil, 200ml milk, salt, lemon zest, vanilla, filling of hazelnuts, one packet, 8 tablespoons of milk, two tablespoons of cocoa. Syrup: water, honey, sugar, lemon zest.

 Tags:  croissant recipe snails with walnuts and sugar horns with walnut and honey