Snails with Chocolate-Hazelnut Cream

Preheat the oven to 175 °C. Line a baking dish (approx. 30 cm x 25 cm) with baking paper.

In a large bowl, mix the wheat flour with 150 ml whole milk, the room-temperature butter, sugar, fresh yeast, and a pinch of salt. Knead the dough for about 5–10 minutes until smooth (if using a food processor, on medium speed).

Lightly flour the work surface. Roll out the dough into a rectangle of approx. 30 cm x 40 cm.