Snails in a brioche

A recipe from cooking-ez.com

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:

Preparation	Resting	Cooking	Start to finish
20 min.	1 hour	25 min.	1 hour 45 min.

Step by step recipe

• 1: Roll out 200 g Savoury brioche dough into a circle about 8 inches (18-20 cm) in diameter.
• 2: 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.
• 3: Drain 20 snails, then lay on a sheet of absorbant paper.
  Set aside.
• 4: Once the dough is well risen, glaze a second time.
  Preheat the oven to 360°F (180°C).
• 5: Press the snails into the top of the brioche.
• 6: If the 120 g Beurre d'escargot is frozen, slice off small chunks...
• 7: ...and sit one on each snail.
  If the beurre d'escargot is freshly made, dab a knob onto each snail.
• 8: 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.

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