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.
48K 3.2/5 based on 5 reviews
Last modified on: November 11th 2018
Keywords for this recipe:For 3 brioches, you will need:
- 1
2 2⁄3 cups Brioche dough - 2
½ cup beaten egg - 3
60 snails - 4
1 2⁄3 cup Beurre d'escargot
How long will it take?
Time required for this recipe:
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 18 min. | 1 hour | 25 min. | 1 hour 43 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 3 min.
Roll out 2 2⁄3 cups Brioche dough into a circle about 8 inches (18-20 cm) in diameter.
Note: if possible, use a brioche dough with only half the usual amount of sugar.
Note: if possible, use a brioche dough with only half the usual amount of sugar.
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.
Leave in a warm place to rise for 1 hour.
Stage 3 - 3 min.
Stage 4 - 2 min.
Once the dough is well risen, glaze a second time.
Preheat the oven to 360°F (180°C).
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.
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.
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
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,469 Kcal or 6,150 Kj | 226 gr | 293 gr | 347 gr |
| 73 % | 87 % | 28 % | 53 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 75 Kcal or 314 Kj | 12 gr | 15 gr | 18 gr |
| 4 % | 4 % | 1 % | 3 % |
| Per brioche | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 490 Kcal or 2,052 Kj | 75 gr | 98 gr | 116 gr |
| 24 % | 29 % | 9 % | 18 % |
How much will it cost?
- For 3 brioches : 31.98 €
- Per brioche : 10.66 €
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)
 | Brioche dough: You can get more informations, or check-out other recipes which use it, for example: Agen prune cake, Mini apricot and pistachio brioches, Brioche galette, Flaky chocolate brioche, Pains briochés aux raisins, ... All |
 | Beurre d'escargot: You can get more informations, or check-out other recipes which use it, for example: Mussels with beurre d'escargot, ... All |
 | Beaten egg: You can get more informations, or check-out other recipes which use it, for example: Olive twists, Dublin fruit scones, Brioche Tatin, Gâteau Breton (Brittany butter cake), Small foie gras pasties, ... All |
Other recipes you may also like
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.347K4.0 1 hour 11 min. February 21th 2011
Breton galettes (pancakes)
Of uniquely Breton origin, this is a buckwheat pancake on which you cook an egg with ham and cheese before folding it over. Easy and quick to make, it's an ideal answer to the question "what are we going to eat this evening?".211K 23.9 16 min. February 21th 2011
Green parsley sauce
This sauce, with a great parsley taste, is perfect with steamed vegetables or fish. At the bottom you will find the coulis version of this recipe.499K 44.3 23 min. February 21th 2011
Tahitian style fish
Little pieces of fish marinated overnight a night in lime juice.261K5 12 hours 57 min. February 21th 2011
How to prevent butter burning during cooking
Butter, which is excellent for fixing flavours in a recipe, burns if the temperature is too high. It darkens and produces unpleasant small black specks (by the way, note that the famous recipe "raie au beurre noir", ray in black butter, is a kind of sacrilege!).131K 24.1 3 min. February 21th 2011
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-06-09)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.