This week’s Tuesdays With Dorie recipe, Brioche Raisin Snails, was chosen by Peabody over at Culinary Concoctions by Peabody. At first I was a little intimidated by this recipe since it combined three different elements: brioche dough, pastry cream, and then the assembly of the actual snails. Sneaky, that Peabody is… she squeezed in three recipes 😉 I am actually thrilled that she chose this recipe, as brioche has been something on my “must attempt” list and I had never made pastry cream before, so this gave me a perfect reason to try two new things!
I’ll start out with the basis for this recipe – the brioche dough. I am in love. Seriously. So in love that I am going to dedicate an entire blog post just to my brioche (stay tuned). I have been wanting to try brioche for some time and am glad that I finally got the opportunity. I have to say that I give total kudos to the TWD-ers that made this recipe by hand. My KA sounded as though it was on its last leg and got so hot that I couldn’t even touch the top without burning my hand. “She got a good workout,” Nick said 😉 I didn’t have any trouble with the rising, however both rises took longer in my kitchen than Dorie estimated (about an hour and 10 minutes for the first rise, and about 2.5 hours after it came out of the fridge). I made a loaf of brioche with the other half of the dough recipe that wasn’t being used for the snails and oh the buttery goodness! This is some seriously good bread. I can’t say enough about it…. but I will try, in another blog post 😉
On to the pastry cream. As I said, I had never made pastry cream before, so this was another first for me. I watched a couple of videos online to make sure that I knew what it should look like at the different stages. While mine looked like the videos, it seemed thick to me. But, it tasted divine and it didn’t cause me any problems, so I assume I did everything just right 🙂
And now the raisin snails themselves. I have a confession. I did not flambe the raisins with the rum. I have an enormous, unfounded, and quite ridiculous fear of fire. I can’t explain it. I was going to have Nick ignite the raisins and rum for me this weekend, but we never got around to it, so I merely soaked my raisins in water and let them plump up. Terribly boring, I know. I also took the advice of some others and cut my rolls using dental floss. Genius! I didn’t have to squish them!
The finished product… the Brioche Raisin Snails themselves… were absolutely delicious. They were flaky and tasted like a light, buttery pastry. This may seem like a complicated and time consuming recipe, but each element can be broken down and done easily and fairly quickly. Of course there is the waiting time for the dough to rise, but these rolls are definitely worth it. These would be a wonderful show stopping pastry to set out for breakfast or brunch guests. Trust me, everyone will think you are a domestic goddess!!
EDIT: I just ate another one after dinner tonight and I have to say – these are insanely better the second day! They were incredible when they were freshly made, but after sitting for a day tightly wrapped (as Dorie suggested) the flavors really came together and the dough was remarkably like a danish. YUM!
Our group is still growing, so head on over to the Tuesdays With Dorie blog and scroll through the blogroll to see the snail creations that the rest of the group came up with!
Last week: Russian Grandmothers’ Apple Pie-Cake
Next week: Caramel-Topped Flan
Filed under: Breads/Rolls, Tuesdays with Dorie | 56 Comments »