Custard Raisin Snails (bake at home)
How To Bake
1- Defrost the croissants overnight in the fridge, or for a couple of hours, at room temperature until they become soft.
2 Lay baking paper on a baking tray and place the croissants on the tray allowing enough space in between for each one to rise. They will need to become 3 times bigger than they were when frozen.
3- Place the tray in the oven, set the oven at 25 to 30°C, (NO FAN ), spray some water on the croissants, moisture will help them to rise more easily. Rising will take 1 to 2 hours depending on your oven setting. Each time you open the oven door, it is a good idea to spray more water on them to make sure they are not too dry on the surface.
4- Once the croissants reach 3 times their size when frozen, gently brush on some egg wash (whisked egg) and set the oven at 190°C (fan bake)
5- Then bake them for around 20 minutes until they are a golden-brown color.
6- Once the croissants are fully baked, transfer them onto a cooling tray. Leave them for 10 minutes before you enjoy your croissants.
Wheat Flour, butter, milk, yeast, salt, sugar, improver, (custard, raisin).
Allergens: Gluten, egg, milk, soy, sulphites.