Syrup-soaked snails

Soaked Snails: A Delicacy That Brings a Smile to Your Face

Who can resist the warm and inviting aroma of soaked snails, fluffy and filled with walnuts? This quick dessert recipe is perfect for a relaxing afternoon or to impress guests at a festive meal. With deep roots in culinary traditions, snails have always been a symbol of comfort and joy. Let's discover together how to prepare them!

Preparation time: 30 minutes
Baking time: 45 minutes
Total time: 1 hour and 15 minutes
Number of servings: 12

Ingredients

For the dough:
- 500 g wheat flour
- 30 g fresh yeast
- 50 g sugar
- 5 egg yolks
- 70 g butter (melted and warm)
- 1 teaspoon salt
- 200 ml milk (warm)
- 100 ml water (warm)

For the filling:
- 200 g butter (soft, at room temperature)
- 3 tablespoons brown sugar
- 200 g ground walnuts

For the syrup:
- 300 ml milk (hot)
- 3 tablespoons sugar
- Vanilla (to taste)

Preparation

1. Activating the yeast: In a small bowl, combine the yeast with a teaspoon of sugar, a tablespoon of flour, and a little warm milk (not hot!). Mix well and let the mixture rise for about 10-15 minutes. You will know it is ready when a foam forms on top.

2. Preparing the dough: In a large bowl, sift the flour, then add the activated yeast, egg yolks, melted butter, sugar, and salt. Start mixing and gradually add the warm milk and water, being careful not to add all the liquid at once to avoid a too-sticky dough. Knead the dough for about 10 minutes until it becomes smooth and pulls away from the sides of the bowl.

3. Rising: Cover the dough with a clean towel or plastic wrap and let it rise in a warm place until it doubles in size (about 1 hour).

4. Preparing the filling: In a bowl, mix the soft butter with the brown sugar and ground walnuts. This filling will give the snails an unmistakable flavor.

5. Forming the snails: After the dough has risen, roll out a sheet about 1 cm thick on a floured surface. Spread the walnut filling over the sheet, then roll it tightly into a log. Cut the log into pieces about 4-5 cm long and place them in a springform pan or a rectangular baking dish.

6. Second rising: Cover the snails with a towel and let them rise for another 15 minutes.

7. Baking: Preheat the oven to 180°C. Place the pan in the oven and bake the snails for 30 minutes.

8. The syrup: In the last 15 minutes of baking, prepare the syrup: in a saucepan, heat the hot milk with sugar and vanilla, stirring to dissolve the sugar. After 30 minutes of baking, pour the hot syrup over the snails and leave everything in the oven for another 15 minutes.

9. Serving: The snails are delicious warm but can also be served at room temperature. They pair perfectly with a scoop of vanilla ice cream or a cup of fragrant tea.

Practical tips

- Make sure all ingredients are at room temperature for a more homogeneous and fluffier dough.
- If you want an extra hint of flavor, add a little cinnamon to the walnut filling.
- You can experiment with different types of nuts or add raisins for extra texture.

Nutritional information (per serving)

- Calories: 250 kcal
- Protein: 5 g
- Fat: 12 g
- Carbohydrates: 32 g

Frequently Asked Questions

1. Can I use dry yeast?
Yes, you can replace fresh yeast with dry yeast. Use about 10 g of dry yeast, activating it in the same way.

2. How can I store the snails?
You can keep them in an airtight container at room temperature for 2-3 days or in the refrigerator for a week.

3. Can they be frozen?
Yes, the snails can be frozen after they have completely cooled. You can reheat them in the oven before serving.

Now that you have all the necessary information, all that’s left is to get to work and enjoy the delicious result of these soaked snails! With every bite, you will feel like you are living a story full of flavor and warmth. Enjoy your meal!

 Ingredients: For the dough: 500 g flour, 30 g yeast, 50 g sugar, 5 egg yolks, 70 g butter, teaspoon of salt, 200 ml milk, 100 ml lukewarm water. For the filling: 200 g butter, 3 tablespoons brown sugar, 200 g ground walnuts. For the syrup: 300 ml milk, 3 tablespoons sugar, vanilla.

 Tags:  snails with nuts