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Snaily snail

Some of you may recall I established a Learn-How List some time ago, and upon that list I inscribed the noble words pain aux raisins. Pain aux raisins, or escargot, or snail pastries, are spiral-shaped pastries made from croissant pastry. You roll out your croissant pastry, spread crème pâtissière over it, and then liberally dot it with sultanas before rolling it into a long cigar and slicing the spirals off from the end. M was making croissants, so I persuaded him to surrender a quarter of his dough…

Flakes and swirls

Flakes and swirls

…et voila! I did it! I don’t think I can rightfully claim this as a full “Learnt How” merit point, because I didn’t make the pastry. I relied on brute force and relentless whining to obtain it. But I learned how to make crème pâtissière and shape the snails, and surely that counts for something? Can you see the flakey layers of pastry?

Is this close enough? Can you see the sultanas?

Is this close enough? Can you see the sultanas?

Whether or not it counts as a ticked box in anyone’s world is entirely beside the point as I sit down to breakfast. Also, it’s hard to be sad when M’s efforts produce a world of flaky goodness:

Snails among many!

Snails among many!

Croissants are also particularly well complemented by the fig and balsamic jam I made a wee while ago.

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