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Snails in a brioche

Name: Snails in a brioche
Prep time: 1 h 18 min
Cook time: 25 min
Total time: 1 h 43 min
Yield: 1 brioche
Cuisine: French
Ingredients: 200 g Savoury brioche dough; 30 g beaten egg; 20 snails; 120 g beurre d'escargot

A flat brioche filled with snails, themselves filled with a knob of sophisticated beurre d'escargot. The flat round shape is reminiscent of the old-fashioned French snail dishes. Cut into bite-sized morsels, this makes a good aperitif snack.

72 K 3.2/5 (5 reviews)508510

Duration

1 hour 45 min.

Difficulty

Easy

Last modified on: September 17^th 2024

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

For 1 brioche, you will need:

1 200 g Savoury brioche dough
2 30 g beaten egg
3 20 snails
4 120 g beurre d'escargot
Total weight: 650 grams

Times for this recipe

Preparation

20 min.

Resting

1 hour

Cooking

25 min.

All in all

1 hour 45 min.

Preparation 20 min.

Resting 1 hour

Cooking 25 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 3 min.

Roll out 200 g Savoury brioche dough into a circle about 8 inches (18-20 cm) in diameter.

Stage 2 - ⌛ 1 hour

Lay the circle of dough in an 8 inch (20 cm) tin, preferably spring-form type, then glaze the top.

Leave in a warm place to rise for 1 hour.

Stage 3 - ⌛ 3 min.

Drain 20 snails, then lay on a sheet of absorbant paper.

Set aside.

Stage 4 - ⌛ 2 min.

Once the dough is well risen, glaze a second time.

Preheat the oven to 360°F (180°C).

Stage 5 - ⌛ 5 min.

Press the snails into the top of the brioche.

Stage 6 - ⌛ 2 min.

If the 120 g beurre d'escargot is frozen, slice off small chunks...

Stage 7 - ⌛ 3 min.

...and sit one on each snail.

If the beurre d'escargot is freshly made, dab a knob onto each snail.

Stage 8 - ⌛ 25 min.

Bake for about 25 minutes.

Serve hot or warm.

Remarks

You can make a seafood version of this recipe by using mussels, or other shellfish of your choice, instead of the snails.

Keeping: One or two days in the fridge. It should be reheated.

Source: Based on a brilliant idea by Eric B, who became a baker in 2018. .

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	43 g RDI=67 %	157 g RDI=60 %	125 g RDI=172 %	259 kcal RDI=13 %	1,088 kJ RDI=13 %
Whole recipe	284 g RDI=438 %	1,025 g RDI=387 %	814 g RDI=1,116 %	1,689 kcal RDI=84 %	7,072 kJ RDI=84 %