French snails II

Ingredients for French snails II

Instructions for French snails II

To prepare the French snails II recipe, please follow these instructions:

French snails are commonly made of puff pastry. Deploying thin dough (about ½ cm) to an oblong plate, which is then an activity with remonce and cinnamon. The dough rolled/rolled together to form a roulade/sausage, then cut out in (ca. 2-3 cm) wide pieces. On a sugar-strewn table (use plenty), invert the slugs around the sugar so both sides will be well covered. Then you take a drop-down control stick and deploys snails (m/snippen downwards) to the appropriate sizes (use good m. sugar). Put on baking sheet with wax paper. Resting on the plate about 1 hour. Bake in a hot oven (approx. 210 °) until they are nicely Golden. When they are cold they glaseres with chocolate icing and sprinkled with nonpareille. If it is buy-frozen thawed puff pastry (or fresh), the rolled out and summed up 1 time el 2-the dough must not be cut (so bakes the too much up).