Escargots Crème Pâtissière

Cream-filled escargots, often called Schneckekueche in Alsatian (snail cake), are an Alsatian, Mosellan, and German brioche-style pastry that appeared at the end of the 19th century. This specialty, a close cousin of pain aux raisins, is traditionally filled with pastry cream and sometimes chocolate chips or raisins.

INGREDIENTS

500 Gr. All-purpose flour (type 0000)
25 Gr. Fresh yeast (or 8 g dry yeast)
100 Gr. Sugar
2 eggs at room temperature
200 Ml warm milk
100 Gr. soft butter – room temperature
1 Teaspoon vanilla
1 pinch of salt

🔹 Custard (Crème Pâtissière)
500 Ml milk
3 egg yolks
100 Gr. sugar
40 Gr. cornstarch
1 teaspoon Vanilla
1 tablespoon Butter

PREPARATION

Activate the yeast
Mix the yeast with warm milk and one tablespoon of sugar. Let rest for about 10 minutes until the mixture becomes foamy. If you are using fresh yeast, simply dissolve it in the warm milk with a tablespoon of the sugar.

Prepare the dough
In a large bowl, combine the flour, sugar, and salt. Add the eggs, vanilla, and activated yeast. Knead the dough while gradually incorporating the softened butter. Continue kneading for 10–15 minutes until smooth and elastic. Cover and let rise for 1 hour, until doubled in size.

Make the custard
Heat the milk in a saucepan. In a separate bowl, whisk the egg yolks with sugar and cornstarch. Slowly pour in the hot milk while stirring constantly. Return to the heat and cook until thickened, stirring continuously. Remove from heat, then add the vanilla and butter. Cover directly with plastic wrap (touching the surface) and let cool.

Shaping
Roll out the dough into a large rectangle. Transfer the custard to a piping bag or spread with a offset spatula.cream Roll the dough into a log shape, then cut into spiral slices.

Baking
Place the pieces on a baking tray. Let rise again for 30–40 minutes. Brush with beaten egg, then bake at 180 °C (350 °F) for 18–22 minutes, until nicely golden.