Three versions of the "escargot" (snail shape) pastries. Made with my croissant dough (Edinburgh Butter Company cultured butter and stoneground flours), these are a perfect breakfast or afternoon pastry.
Available as
- a classic Pain au Raisin (orange soaked raisins and creme patisserie, finished with glacé orange icing (not pictured!)
- Chocolate escargot - milk & dark chocolate chips and creme patisserie, finished with glacé icing
- Cacio e Pepe - savoury option - rich béchamel with parmesan, fresh ground pepper and finished with freshly grated parmesan on top.
Ingredients:Stoneground wheat flour; Stoneground spelt flour; 84% Fat Butter; Whole Milk; Sugar; Whole Milk Powder; Whole egg; Sea Salt; Yeast; Barley Malt Syrup. Pain au Raisin - raisins, orange juice & zest. Chocolate escargot - Dark & light chocolate . Cacio e Pepe - Parmesan cheese; black pepper. Allergens in BOLD) Made in an environment where nuts and other common allergens are present.