At Christmas I shared a recipe for gluten-free snails with blueberries and pudding. The recipe was an incredible success in our home and caused an extraordinary interest in my website. Today I did again, but this time I changed the ingredients a little. I can’t decide which version is better and tastier, because for me the taste is perfect in both cases.
approx. 15 snails:
- package of dried yeast (7g)
- 150ml milk
- 30ml melted butter
- 100g sour cream
- 250g flour Schaer Mix B
- 90g rice flour
- 100g sweeteners (sugar, cane sugar, coconut ground sugar, rice sugar)
- peel from one chemically untreated lemon
- 1 egg
- 1 yolk
In a bowl, whisk together flour, yeast, sugar, and lemon peel. Add sour cream, milk, egg, yolk, and melted butter. It is best to use the paddle attachment on your stand mixer for this step. Mix on low until all the ingredients are combined, then on medium for 2 minutes . Cover the bowl with a sheet of plastic wrap and rest until it has risen and doubled in size.
while the dough rises, prepare the pudding filling:
- 350ml milk
- 4 tablespoons sweetener (sugar, syrup)
- package of vanilla custard powder
- chopped chocolate or chocolate chips
Mix the vanilla pudding powder in 50ml of milk. Bring the the other 300ml of milk to a boil. Slowly add milk with vanilla pudding powder to the warm milk and continue to heat and mix until the liquid thickens. Let cool completely.
Preheat oven to 240 and put a roasting pan with one liter of water on the bottom of the oven. It is important to steam the oven for a better gluten-free pastry.
Turn the dough out onto a lightly greased work surface. Roll it into a 20x30cm rectangle. Apply the pudding cream on the dough sprinkle with rapsberries and chocolate chips and roll.
Slice the dough into 15 pieces and place the “snails” on the prepared baking sheet.
Mix 1 egg and brush egg over “snails”.
Bake for 15 minutes or until golden brown and Let cool on cookie rack.