Wednesday, April 22, 2009
TWD: Brioche Raisin Snails
Hi all! You know that chocolate bread pudding the Tuesday's with Dorie crowd just made a coupla days ago? The one where I made my own brioche?
I have a confession to make.
The REAL reason I made brioche was not because I'm some sort of domestic diva who would be appalled at making bread pudding with anything other than homemade bread. Oh, no. The REAL reason I made brioche was because it's the primary ingredient in Brioche Raisin Snails.
(insert big, happy smiley face)
Brioche raisin snails. (Sigh.) To answer your question, yes, they DO taste as good as they look. Maybe even better.
They have a layer of vanilla pastry cream sprinkled with cinnamon sugar and plenty of fat, juicy raisins.
They looked so gorgeous before baking, it was hard putting them in the oven.
But I did. And I waited. Then I took them out. And waited. And then I tried one.
And I was happy.
(The TWD gang made these in March, 2008. Check out Dorie Greenspan's book, "Baking, From my Home to Yours", or Culinary Concoctions by Peabody's blog to peek at the recipe )