4 x Raspberry & W Choc Snails (bake at home)

How To Bake

1- Defrost the snails  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 snails on the tray allowing enough space in between for each one to rise. They will need to become 2 -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 ), sprinkle some water on the snails,  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 sprinkle  more water on them to make sure they are not too dry on the surface.
4- Once the snails reach 2 - 3 times bigger than their size when frozen, gently brush on some egg wash (whisked egg) and set the oven at 190°C 
5- Then fan bake them for around 20 minutes until they are a golden-brown color.
6- Once the snails  are fully baked, transfer them onto a cooling tray. Leave them for 10 minutes before you enjoy

Ingredients

Pastry [Wheat flour, milk, butter (milk), sugar, yeast (soy), salt, improver (soy flour, wheat flour, vegetable fat, dextrose, antioxidant (ascorbic acid), enzyme (amylase)] Vanilla custard  (20%) [sugar, thickener (1414), milk solids, dextrose, vegetable fat (palm oil, lactose (milk), milk protein), vegetable gums (401, 407, 410, 415), maize starch, salt, natural flavour, colours (102, 110, 171), preservative (202)], raspberry, White Chocolate [ Sugar, Vegetable fat (vegetable oil, emulsifiers (322 soy, 492)), Milk Solids, Emulsifier (322 soy), Natural Flavour]

Contains: milk, wheat, gluten, soy.

May contain: sesame.