Chocolate and Hazelnut Cream Snails
52 min
Under an hour
Sezamo
Preparation method
Preparing the dough and the pan
Preheat the oven to 175 °C. Prepare a baking pan (approximately 30 cm x 25 cm) and line it with baking paper.
In a large bowl, mix the flour with the milk, butter (at room temperature), sugar, yeast, and a pinch of salt. Knead until you obtain a homogeneous and elastic dough. The process takes approximately 5-10 minutes (if using a food processor, set it to medium speed).
Shaping the snails
Sprinkle a little flour on the work surface. Roll out the dough with a rolling pin until you get a rectangular sheet of approximately 30 cm x 40 cm.
Chef's tip
For extra shine and a subtle aroma, you can brush the snails with a little honey immediately after taking them out of the oven. They are best served warm, alongside a glass of cold milk or an aromatic coffee.
Ingredients
Nutritional values
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