Tuesday, March 20, 2012
Brioche Raisin Snails
When looking through the many recipes in Baking From My Home to Yours, this is the one that scared me the most, with the floating islands a close second. Long after I'd made brioche (several times), pastry cream (many times) and far more complicated desserts in the book, this recipe still intimidated me.
Now that I finally have made it I don't want to suggest that it was easy, but broken up over multiple days it's definitely manageable. How I did it was to make the brioche dough one night, the pastry cream another, roll the brioche out and fill it another day, and slice and bake it on the fourth day. That taught me a good lesson, that breaking baking projects up into manageable pieces makes recipes formerly out of my reach time-wise now eminently doable.
The results were, if not swoon-worthy, quite impressive. I was impressed that I had made something quite delicious that didn't look half bad. Amazing. I wish I didn't skip soaking the raisins (I would have bypassed the alcohol and used apple or orange juice) because it would have plumped them up and helped them withstand the heat of the oven better.
This recipe is another one down in my quest to complete all of the recipes in BFMHTY. Margaret and Nancy are also playing catch up. Please visit and cheer them on in their countdowns to completion.
If you'd like the recipe for these lovely pastries, you can find it on Laurie's post here.