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Chocolate Snails with Vanilla Coconut Cream

Chocolate Snails with Vanilla Coconut Cream

Delicious chocolate pastries filled with coconut pudding and topped with vanilla cream cheese frosting. Perfect for any sweet craving.
5 from 500 vote
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course Dessert
Cuisine American
Servings 6
Calories

Equipment

  • 1 Thermomix or similar kitchen appliance
  • 2 Mixing Bowls:
  • 3 Whisk
  • 4 Plastic wrap
  • 5 Rolling Pin
  • 6 Rectangular springform pan
  • 7 Baking paper
  • 8 Butter for greasing
  • 9 Knife
  • 10 Measuring Cups and Spoons:

Ingredients
  

Coconut Pudding

  • - 450 ml milk
  • - 50 ml liquid cream
  • - 40 g sugar
  • - 2 tsp vanilla sugar
  • - 1 1/2 packs vanilla pudding powder 60 g
  • - 100 g coconut flakes

Yeast Dough

  • - 180 ml milk
  • - 40 g sugar
  • - 20 g fresh yeast
  • - 250 g flour
  • - 40 g baking cocoa
  • - 1 egg size M
  • - 35 ml sunflower oil

Topping

  • - 120 g creamy cream cheese
  • - 50 g very soft butter
  • - 100 g powdered sugar
  • - 1 tsp vanilla sugar

Instructions
 

Coconut Pudding

  • In a Thermomix or similar kitchen appliance, combine milk, liquid cream, sugar, vanilla sugar, and vanilla pudding powder.
  • Set the appliance to 90 degrees without the measuring cup, counterclockwise, speed 3, and cook for 10 minutes.
  • Add coconut flakes and mix well.
  • Transfer the pudding into a bowl, cover with plastic wrap, and let it cool. It will become firm when completely cooled.

Yeast Dough

  • In the same Thermomix, warm milk, sugar, and fresh yeast at 37 degrees, speed 2 for 2 minutes.
  • Add flour, baking cocoa, egg, and sunflower oil. Knead the dough at speed 4 for 4 minutes until well combined.
  • Transfer the dough to a large bowl, cover, and let it rise for 90 minutes.
  • Roll out the dough on a floured surface to a 30x30 cm square.
  • Spread the cooled coconut pudding evenly over the dough.
  • Roll up the dough and cut into 6 snails, each 5 cm wide.
  • Place the snails in a rectangular springform pan lined with baking paper. Butter the edges beforehand.
  • Let the snails rest for 30 minutes while preheating the oven to 180 degrees Celsius (fan-assisted).
  • Bake the snails on the second rack from the bottom for 30 minutes, then allow them to cool.

Topping

  • In the Thermomix, mix creamy cream cheese, very soft butter, powdered sugar, and vanilla sugar at speed 4 for 30 seconds.
  • Top the cooled snails with the mixture and sprinkle with coconut flakes.
  • Enjoy your Chocolate Snails with Vanilla Coconut Cream!
Keyword Chocolate, Snails