Cinnamon twister with cream – here is a luxury snail with everything that seriously tastes like a piece of heaven. They are perfect for afternoon coffee or as a sweet kick for a brunch. The recipe comes in the post here.
Cinnamon twister with cream
These snails are just kingly good! You have to try them. The dough is a classic yeast dough, which I also use for e.g. old-fashioned Mardi Gras buns. Then they are filled with cinnamon snacks aka marzipan filling. What makes this recipe a little extra delicious and cheeky is the vanilla cream that just puts an extra finishing touch.
INGREDIENTS
DOUGH
2 dl whole milk
70 g of butter
20 g of yeast
1 tsp. salt
1/2 tsp. ground cardamom
30 g of sugar
400 g wheat flour
brush with a little whole milk + 1 egg yolk
Cinnamon Filling:
2-3 tbsp. cinnamon
50 g marzipan
40 g soft butter
30 g of sugar
Vanilla Cream:
2.5 egg yolks
40 g of sugar
20 g cornstarch
1 vanilla pod
a little over 2 dl whole milk
HERE’S HOW YOU DO IT
DOUGH:
Heat half the milk and butter in a pan or in the microwave until the butter melts. Mix it together with the other half of the cold milk so that it becomes lukewarm (rather a little too cold than too hot, as otherwise, the yeast cannot rise properly).
Put it in a mixer together with yeast, salt, cardamom and sugar and stir until yeast is dissolved. Then add flour and stir well. I started gently and then increased the speed so that it got 6-7 minutes at a fairly high speed so that the dough finally released all the edges.
Place a piece of plastic wrap over the bowl + a tea towel and let the dough rise for an hour.
VANILLA CREAM:
Meanwhile, make the cream: split the vanilla bean and scrape out the seeds. Put it + the bar itself in a saucepan with most of the milk (save a splash) and heat well, just before it boils.
In a bowl, whisk the sugar, egg yolks, cornstarch and the rest of the cold milk together well.
While you are whipping, pour the warm milk with the vanilla seeds into the egg mixture.
It is then poured back into the pan. Now it must be warmed up quietly while you whisk the pan well. The cream will thicken, so you just have to stir it constantly.
When it is thick enough, the cream is poured onto a plate and a piece of film is placed over it. Put it all the way down to the cream so that it doesn’t form a crust. Let it cool like that.
REMEMBER:
In a bowl, stir together the cinnamon, marzipan, butter and sugar.
FOLDING METHOD:
Turn the dough out onto a table sprinkled with a thin layer of flour. Roll it out into a large square.
Now spread the remonce over the entire square
Roll into a sausage and cut off thin slices (mine measured about 2 cm)
Place them on a baking tray lined with baking paper
Put your piece of film and a tea towel on top and leave them to rise for half an hour. Now turn on the oven at 180 degrees fan.
Put your vanilla cream in a piping bag and pipe small peaks into your snails in the middle. You can just open them carefully with your fingers before the cream is sprayed down the middle. There should be plenty of cream in each snail.
Brush with egg yolk and milk that has been stirred together and bake them in the oven for 15 minutes (until they are golden on top and slightly crispy at the edges)
Cool on a wire rack and decorate with melted chocolate if you like
Cinnamon snails with cream and a remonce on marzipan
I have chosen to fill these snails with a marzipan remonce with lots of cinnamon. It can also easily be butter + cinnamon that you put in, rather than marzipan as well. But oh it’s good like this. When the snails are made, i.e. rolled into a sausage and cut into slices – place them on a baking tray with baking paper. They are opened slightly in the middle and vanilla cream is sprayed down the middle. This is baked in the oven. You can then add chocolate glaze over it.
