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Snails in a brioche

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.

66 K 3.2/5 (5 reviews)

1 hour 45 min. difficulté

Easy

10.70 €

3 brioches

4 Ingredients

Last modified on: September 17^th 2024

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For 3 brioches, you will need:

1 2 ²⁄₃ cups Savoury brioche dough
2 ½ cup beaten egg
3 60 snails
4 1 ²⁄₃ cup beurre d'escargot

Change these quantities to make:

1 brioche 2 brioches 3 brioches

Change measures:

Metric

Metric weight Metric volumes

Times for this recipe

Preparation: 20 min.

Resting: 1 hour

Cooking: 25 min.

All in all: 1 hour 45 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 2 ²⁄₃ cups 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 60 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 1 ²⁄₃ cup 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. .

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	850 RDI=330 %	3,080 RDI=290 %	2,440 RDI=370 %	5,070 RDI=250 %	21,220 RDI: 250 %
Per 100 g	40 RDI=20 %	160 RDI=20 %	130 RDI=20 %	260 RDI=10 %	1,090 RDI: 10 %
Per brioche	280 RDI=110 %	1,030 RDI=100 %	810 RDI=120 %	1,690 RDI=80 %	7,070 RDI: 80 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Gluten, egg, milk, Nuts, Mustard

How much will it cost?

For 3 brioches : 32.00 €
Per brioche : 10.70 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

Savoury brioche dough

Like these other recipes: Eggs in brioche nests, Brioche tart with Comté cheese, Sausage in brioche, Morteau sausage rolled brioche, Mont d'or in brioche, ... See them all 5

Beurre d'escargot

You can get more informations, or check-out other recipes which use it, for example: Mussels with beurre d'escargot, ... See them all 1

Beaten egg

You can get more informations, or check-out other recipes which use it, for example: Chocolate rolls (petits pains), Yvetot Douillons, Apple and Blackcurrant Brioche Pies, Caramelised apple pie, Sicilian Epiphany Pie, ... See them all 80

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