The third leg of the viennoiserie trio: laminated dough rolled around crème pâtissière, cinnamon, and sultanas, sliced into escargots. Same two-day laminated schedule as the croissant; the cream layer means these must be baked fully or the centres gum. Yield: 24 pieces at ~110g. Glaze hot out of the oven.
Yield: 24 portions · Prep 240 min · Bake 16 min
Ingredients
1000 g bread flour
250 ml full cream milk
250 ml water
120 g caster sugar
580 g unsalted butter (dough + lamination)
20 g fine sea salt
18 g instant yeast
500 ml full cream milk (crème pâtissière)
80 g egg yolk (crème pâtissière)
100 g caster sugar (crème pâtissière)
45 g cornflour
300 g sultanas
5 g ground cinnamon
150 g apricot glaze
50 g whole egg (egg wash)
Method
Laminated dough Make the laminated dough exactly as the Croissant Dough (laminated) foundation recipe — same mix, turns, and rests. Keep it below 18°C throughout lamination.
Crème pâtissière Make a firm crème pâtissière per the foundation method (this half-quantity uses 45g cornflour per 500ml for a spreadable, bake-stable set). Blast-chill and whisk smooth before use.
Roll and fill Sheet the dough to 4 mm in a rectangle ~60 × 40 cm. Spread a thin, even layer of crème pâtissière edge to edge except a 2 cm dry strip on the far long edge; dust with cinnamon and scatter the sultanas evenly.
Slice and tray Roll from the near long edge into an even, moderately tight log, sealing on the dry strip. Chill 20 minutes to firm, then slice 2.5 cm rounds with a sharp knife or dough wire — clean cuts keep the spiral defined.
Proof Tray cut-side up with room to spread, tucking each tail underneath so the spirals do not unravel. Proof at 26-27°C, ~75% RH, for 2 hours until visibly aerated and wobbly.
Bake and glaze Egg wash the exposed dough and bake at 180-185°C fan for 14-16 minutes to deep gold — the centre spiral must be fully baked, not doughy. Brush immediately with hot apricot glaze for the professional shine and keeping quality.