Confit orange snail made with
– puff pastry
– pastry cream
– small cubes of candied orange
Materials used
– Brush
– Tefal baking tray
– Cutter
– Rolling pin
Ingredients
Raised puff pastry
✔260 g flour
✔5 g salt
✔25 g caster sugar
✔10 g fresh baker’s yeast
✔60 g (6 cl) cold milk
✔60 g (6 cl) cold mineral water
✔30 g cold PDO Poitou Charentes butter
+
✔125 g Lescure or PDO tourage butter
✔ Candied orange peel
For the pastry cream
✔120g milk
✔1 egg yolk
✔20g caster sugar
✔8g cornflour
For the gilding
✔1 egg yolk
✔1 teaspoon single cream
The syrup
✔30g water
✔30g sugar
The recipe
Leavened puff pastry
The distemper
✔260 g flour
✔5 g salt
✔25 g caster sugar
✔10 g fresh baker’s yeast
✔60 g (6 cl) cold milk
✔60 g (6 cl) cold mineral water
✔30 g cold PDO Poitou Charentes butter
+
125 g tourage butter
Combine the flour, salt, sugar, yeast, butter; water and milk in the bowl of a food processor. Blend for around ten minutes. Place in a bowl, line and leave to rise for 45 minutes at room temperature.
Deaerate the dough then flatten it with your hands to form a rectangle. Place in a cool place to firm up.
Soften the 125g of butter and shape into a rectangle (the size ⅓ of the pastry).
On a lightly floured work surface, roll out the pastry into a rectangle and place the butter in the middle. The butter should be at a temperature of between 12 and 15°C and the tempera at between 6 and 8°C. Cover both ends of the pastry with the butter without overlapping.
Rotate your pastry by 90°C. Roll out the dough into a long rectangle and turn twice. Fold the left side 1/3 towards the centre and then the right side 2/3 without overlapping. Then fold the whole in half. Cut both sides with a cutter. Place in a cool place with cling film.
Roll out the pastry into a long rectangle. Make a single turn and chill, covered with cling film, for at least 30 minutes.
For the pastry cream
✔120g milk
✔1 egg yolk
✔20g caster sugar
✔8g cornflour
Heat the milk in a saucepan. In a bowl, whisk together the yolk, sugar and cornflour. Pour the hot milk over this mixture. Stir and pour back into the saucepan. Stir until the cream thickens. Set aside in a cool place.
Finely dice the pieces of candied orange.
Roll out the pastry into a rectangle. Trim the edges of the rectangle with a box cutter if necessary. Cut out strips. Cover with the crème pâtissière and diced candied orange. Roll out the pastry and place on a baking tray lined with baking paper.
Place them on a baking tray lined with baking paper, spacing them well apart as they will increase in size. Place your baking tray in the oven with a pan filled with hot water or at a very low temperature (< 30°) for approximately 1h30 to 2h00.
For the gilding
✔1 egg yolk
✔1 teaspoon single cream
Brown with a mixture of egg yolk and cream then bake at 170°C for 20 to 25 min.
When removed from the oven, place the raisin breads on a wire rack and immediately apply the hot syrup.
Syrup
Pour 30g sugar and 30g water into a small saucepan. Bring to the boil. Turn off the heat. Brush the syrup over your snails immediately.
Enjoy! 😋
