Source : patiss.com
Ingredients for 8 raisin snails:
150g raisins, soaked
10cl rum, to soak the raisins
10g bakers yeast
125 ml eggs, beaten (2-3 eggs)
125g butter, softened and diced
2,5 egg yolks
30g Maïzena or flour
1/4 vanilla bean
The day before, macerate the raisins in the rum and prepare the dough. Pour the flour in a large bowl, add the salt and sugar. Dilute the yeast in 1 tbs lukewarm water (max 45°C).
Add the beaten eggs and diluted yeast to the flour and mix. Simultaneously, add the water, keep mixing. The dough will be slightly sticky and not very smooth.
Start kneading with the stretch-and-fold method (stretch out the dough, fold it over itself, rotate it 1/4 turn, repeat). After 15 minutes of intensive kneading, the dough should be smooth and elastic.
Add the butter. Knead again, until the butter is completely mixed in.
Place the dough in a clean bowl, cover with a towel, allow to rise at room temperature.
After a few hours (depending on room’s temperature) the dough will have doubled in volume. Punch it down until it returns to original volume.
Cover with plastic film, refrigerate at least 3 hours. Dough is best prepared 12 hours ahead (the evening before use in the morning).
The day of the baking, prepare the custard. Pour the milk into a pot. Scrape the inside of the vanilla bean with a knife, add the black seeds and the emptied bean to the milk. Bring to a boil over low heat to infuse the vanilla. Add the egg yolks to a large bowl. Add the sugar, beat vigorously until the mixture whitens and the sugar cristals have dissolved.
Slowly add the Maizena or flour to the eggs and sugar mixture. Beat delicately so as to not form any lumps. Once the mixture is smooth, pour half the hot vanilla-flavored milk onto the eggs. Mix delicately at first, then more energetically so as to relax the custard.
Once the custard is nice and smooth, pour back into the pot with the remaining milk.
Place the pot back onto low heat. Stir constantly until the first boiling bubbles appear. Once the custard has sufficiently cooked, remove from heat and keep stirring to cool it faster.
Roll the brioche dough out to a rectangle 8mm thick. Spread the cold custard over the whole surface. Garnish with drained raisins, do not add the rum.
Roll the dough onto itself to form a long sausage. Cut into slices 3mm thick and arrange flat on a baking sheet. Use a spatula to flatten the rolls slightly into a regular round shape.
Allow snails to rise in a warm, slightly humid environment (max 50°C) until doubled in volume.
Preheat the oven to 200°C. Brush the snails with a little beaten egg. Bake about 20 minutes.
Beware: too hot an oven will burn any raisins sticking out from the snails.
For a glazed look, brush a little light syrup (water+sugar) over the snails at the end of the baking, then bake an extra 2 minutes.