Thermomix Recipes

desserts with thermomix

Cream and raisin snails with thermomix

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26 December, 2022

This recipe has been sent by our friend Luz Maria Lagoa Vives. Here we bring you a recipe that is lifelong, that of the buns that we used to eat when we were little and today’s recipe is about Cream and raisin snails with thermomix, delicious as they come out

Here is the recipe step by step

Caracolas de crema y pasas con thermomix

Cream and raisin snails with thermomix

Cream and raisin snails with thermomix

People

4

Preparation time:

45 minutes

Cooking time:

35 minutes

Total Time

1 hour, 20 minutes
Kitchen

Spanish Cuisine

Category:

desserts with thermomix

Ingredients for Cream and raisin snails with thermomix

    DOUGH INGREDIENTS

    • 420 grams of flour of strength
    • 180ml milk
    • 40 grams of butter (room temperature)
    • 40 grams of sugar

    Orange zest

    • 3 eggs (M)
    • 15 grams of fresh yeast
    • 15 grams of honey
    • pinch of salt

    MACERATION INGREDIENTS

    • 105 grams of raisins
    • 90ml orange juice

    SYRUP INGREDIENTS

    • 75 ml of water
    • 100 grams of sugar
    • 30 ml of orange juice

    PASTRY CREAM INGREDIENTS

    • 345 ml of milk
    • 105 grams of sugar
    • 3 egg yolks
    • 40 grams of cornstarch
    • teaspoon of vanilla essence

    Preparation of cream and raisin snails with thermomix

      PREPARATION OF PASTRY CREAM

      1. All the ingredients in a glass
      2. 6 minutes / 90°C / speed 2
      3. Remove and reserve covered with skin film

      DOUGH PROCESSING

      1. We introduce the milk
      2. 1 minutes / 40°C / speed 1
      3. Add the crumbled yeast
      4. 4 seconds / speed 4
      5. Then sugar, flour, salt, eggs, butter and honey,
      6. *4 minutes / spike speed.
      7. Let rest for 10 min (this will hydrate the flour), then knead again,
      8. 4 minutes / spike speed
      9. Pour into a lightly greased bowl and cover with plastic wrap, let rise for 1 hour, 30 min.
      10. After time, we degas, and with the help of a roller, we give it a rectangular shape.
      11. We drain the raisins. Fill with the cream and arrange the raisins on top.
      12. We are rolling up the longest side, and give a cylinder shape. We make cuts of about two fingers, with a serrated knife.
      13. We arrange each roll on the oven tray lined with baking paper, brush them with beaten egg, cover them and let them double in size again. 1 hour.
      14. Meanwhile, we will make the syrup

      SYRUP ELABORATION

      1. All the ingredients in a glass
      2. 2 minutes / 40°C / speed 2
      3. After the rest period,
      4. turn on the oven at 180°C / heat up and down
      5. Brush again with beaten egg, and when the oven is hot,
      6. Bake for about 20 minutes / or until lightly golden.
      7. Take out and put on rack. Still hot, varnish them with the syrup.
      8. Ideal as breakfast or snack, or as a gift. They are exquisite.
      9. THE ONLY LEFT IS TO ENJOY, GOOD APPRECIATION

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      Receta por chomon