📝 About This Recipe
Known affectionately in French bakeries as 'Escargot' for its iconic spiral shape, this classic Viennoiserie is a triumph of buttery, laminated pastry and silky pastry cream. Each bite offers a harmonious contrast between the crisp, golden layers of dough and the tender, rum-soaked raisins nestled within. Perfectly balanced and elegantly sweet, it is the quintessential Parisian breakfast treat that brings the aroma of a high-end boulangerie into your home kitchen.
🥗 Ingredients
The Détrempe (Dough)
- 500 grams All-purpose flour (high quality, sifted)
- 250 ml Whole milk (lukewarm, approx 110°F)
- 60 grams Granulated sugar
- 60 grams Unsalted butter (softened)
- 10 grams Instant yeast
- 10 grams Fine sea salt
The Butter Block (Beurrage)
- 250 grams European-style butter (cold, minimum 82% fat content)
Crème Pâtissière Filling
- 250 ml Whole milk
- 3 large Egg yolks
- 50 grams Granulated sugar
- 20 grams Cornstarch
- 1 teaspoon Vanilla bean paste
The Fruits & Finish
- 150 grams Golden raisins (soaked in warm water or rum)
- 2 tablespoons Dark rum (optional, for soaking)
- 1 large Egg (beaten with a splash of milk for egg wash)
- 1/4 cup Apricot jam (strained and warmed for glazing)
👨🍳 Instructions
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1
In a stand mixer fitted with a dough hook, combine the flour, sugar, yeast, and salt. Slowly pour in the warm milk and softened butter, mixing on low speed until a smooth dough forms (about 5-7 minutes). Wrap the dough in plastic and refrigerate for at least 2 hours.
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2
Prepare the butter block by placing the cold butter between two sheets of parchment paper. Pound with a rolling pin and roll it into a 7-inch (18cm) square. Keep it cool but pliable.
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3
Make the pastry cream: Whisk egg yolks, sugar, and cornstarch in a bowl. Heat milk and vanilla in a saucepan until simmering. Slowly temper the milk into the egg mixture, then return to the heat. Whisk constantly until thickened. Cover with plastic wrap touching the surface and chill completely.
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4
Lamination: Roll your chilled dough into a 10-inch square. Place the butter block diagonally in the center, fold the corners of the dough over the butter to seal it like an envelope.
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5
Roll the dough into a long rectangle and perform your first 'letter fold' (fold the bottom third up and the top third down). Turn 90 degrees and repeat. Refrigerate for 30 minutes between turns. Complete 3 turns in total.
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6
On a lightly floured surface, roll the finished dough into a large rectangle, approximately 12x18 inches and 1/4 inch thick.
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7
Spread a thin, even layer of the chilled pastry cream over the dough, leaving a 1-inch border at the top edge.
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8
Drain your soaked raisins and pat them dry. Sprinkle them evenly over the pastry cream.
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9
Starting from the long edge closest to you, roll the dough into a tight log. Brush the top border with a little water to seal the seam.
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10
Using a very sharp serrated knife or unflavored dental floss, slice the log into 12 equal rounds (about 1.5 inches thick).
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11
Place the swirls on parchment-lined baking sheets, leaving plenty of space between them. Cover loosely and let rise in a warm, draft-free spot for 90 minutes until doubled in size and 'wobbly'.
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12
Preheat your oven to 375°F (190°C). Gently brush the tops of the pastries with egg wash.
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13
Bake for 20-25 minutes until deep golden brown. Immediately after removing from the oven, brush with the warmed apricot jam for a professional shine.
💡 Chef's Tips
Always use European-style butter with high fat content for the best lamination and flavor. Ensure your pastry cream is completely cold before spreading, or it will melt the butter in your dough layers. If the dough becomes too soft or the butter starts to leak while rolling, put it in the freezer for 10 minutes immediately. For the cleanest cuts, use a piece of dental floss looped around the log and pulled quickly to 'strangle' the dough into perfect circles without squishing the layers.
🍽️ Serving Suggestions
Serve warm alongside a bowl of Café au Lait for an authentic French breakfast. Pair with a crisp glass of chilled Champagne for a sophisticated brunch treat. Accompany with a side of fresh seasonal berries to cut through the buttery richness. Dust lightly with powdered sugar just before serving for an extra touch of sweetness.