Since making the Brioche for the Pecan Honey Sticky Buns leaves you with extra dough, this was the perfect time to go back and get to one of the recipes that was selected for Tuesdays with Dorie before I joined the group. My intention is to eventually get through all the completed recipes I missed before I began with Bill’s Big Carrot Cake. One down, only sixteen more to go!

Brioche Raisin Snails were originally chosen by Peabody of Culinary Concoctions by Peabody for the week of March 18th. Check out Peabody’s post from back then here to see how her Tangerine Glazed version of Brioche Raisin Snails turned out.

Now, this recipe is kind of involved. There are a lot of things going on between making the brioche, the pastry cream, the glaze and igniting the raisins but this was a fun one to do. My favorite part was seeing the ingredients for the pastry cream change form from liquid whisked up eggs and milk to a solid cream. It seemed to happen in one second. Like magic.

On first taste you may not “get” these. I took my first bite and thought “eh, whatever”. But then, over the next few bites I really started to like them. The taste was subtle and not overly sweet. I finished the first one, tried one of the Pecan Sticky Buns and then had to go back for another one of these snails to taste it some more. Then I felt sick.

When I got up this morning I was craving one. Seriously, look at them… I couldn’t deny myself. Could you? (um, if you can somehow, don’t say anything about my lack of willpower. please? k, thanks!)

Brioche Raisin Snails

Dorie Greenspan’s Baking: From My Home to Yours