The Bread With Grapes are spiral-shaped pastries made from leavened puff pastry, mixed with raisins, and filled with pastry cream.
They are also called snail, raisin brioche in the south of France, cake with raisins, couque escargot or swiss couque in Belgium, russian bread In Lyon, snail with grapes in the south-west and east of France, snail in Alsace-Moselle as well as in Morocco and Tunisia, and swiss bread in Algeria.
They are traditionally eaten in the morning for breakfast or as a snack.
|Level of difficulty: easy|
|Preparation time : 45 min|
|Rest time : 11 30 h min|
|Cooking time : 25 min|
|Total time : 1 h 10 min + 11 h 30 min (rest)|
|500 g (4 cups) all-purpose flour|
|3 tablespoons of fresh baker's yeast|
|50 g (1/4 cup) powdered sugar|
|2 teaspoons of salt|
|250 ml (1 cup) water|
|250 g (1 cup) butter mou|
|80 g (1/2 cup) raisins|
|350 ml (1.5 cups) milk|
|150 ml (2/3 cup) full cream|
|90 g (1/2 cup) powdered sugar|
|1 tablespoon of vanilla sugar|
|45 g (1/3 cup) cornstarch|
- The day before, swell the raisins in a bowl of water.
- In one large bowl, combine sifted flour, sugar and salt with hands.
- Dilute the yeast by incorporating a little lukewarm water.
- Once the yeast is diluted, add lukewarm water to smooth the dough while whisking.
- Make a fountain in the center of the flour and add the baking powder in the middle.
- Gradually incorporate the flour, add the remaining water, while mixing, until you obtain a slightly sticky dough.
- Place the dough on a floured work surface and knead by stretching it upwards, then fold towards you.
- Start again by pulling the dough. Knead the dough for about 15 to 20 minutes until you obtain a smooth and homogeneous dough. If the dough still sticks, add a little flour.
- Put the dough in a bowl at room temperature, cover with a clean cloth and let stand for 1 hour.
- Fold the dough over the edges of the bowl with your fingers to bring it to the center in order to degas it.
- Form a ball, cover the bowl with plastic wrap and refrigerate for at least 6 hours, or even overnight.
- The same day :
- Roll out the dough with a rolling pin and form a 25 by 60 cm rectangle.
- Distribute the butter in thin slices over 2/3 of the dough.
- Fold the part of unbuttered dough over the other part, then the remaining part over the two already folded parts.
- Rotate the dough a quarter of a turn (folds side towards yourself) and roll out the dough by extending it in order to penetrate the butter into the dough.
- Fold in thirds, starting with the right side, then the left side and let rest in the refrigerator for 1 hour.
- Start again by making a quarter turn again, and lengthen the dough again (still facing the folds). Let the dough rest again for 1 hour in the refrigerator.
- Repeat this operation a third time, letting it rest for another 1 hour in the refrigerator.
- In a bowl, beat the eggs with half the sugar and the vanilla sugar.
- Mix the sifted cornstarch with the liquid cream and add to the eggs.
- Bring the milk to a boil with the other half of the sugar.
- Off the heat, add the mixture to the milk and whisk.
- Return to low heat, stirring until the cream thickens.
- Exit the fire and let cool.
Assembly and cooking:
- Roll out the dough into squares about 35 cm and 3 to 4 mm thick.
- Spread a layer of cold cream about 3 mm thick on top.
- Drain and dry the raisins on paper towels and spread over the cream.
- Roll up tightly at each turn until you get a roll.
- Cut 4 to 5 cm thick pieces and place on baking paper.
- Let stand at room temperature for about 1 hour 30 minutes.
- Preheat the oven in static mode to 210 ° C.
- Brush with beaten egg.
- Bake for about 20 to 25 min.
- Monitor the cooking well and cover with aluminum foil if necessary halfway through cooking if the coloring is too strong.
- Take out of the oven and let cool on a rack.
- Serve and enjoy!
Quote about cooking:
“Good food doesn't have to be expensive. "Paul Bocuse