French snails I

Ingredients for French snails I

Instructions for French snails I

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

French snails are usually made from butterdej. Slice the dough thinly (about ½ cm) into an elongate plate, then sprinkle with remonce and cinnamon. The dough is rolled / rolled into a roulade / sausage, which is then cut into (about 2-3 cm) wide pieces.

On a sugar-sprinkled table (use plenty) turn the snails around in the sugar so both sides are well covered. Then, take a rolling pin and roll out the snails (m / cut down) to suitable sizes (use well with sugar). Put on baking sheet with baking paper. Rests on the plate approx. 1 hour.
Bake in a good hot oven (about 210 °) until they are pretty golden.

When they are cold they are glazed with chocolate glasses and sprinkled with nonpareille.

If it is buy-frozen thawed butterdej (or freshly prepared), it must be rolled out and put together once or twice. 2, - The dough must not be sharp (so they bake too much).