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Snails in a brioche
A recipe from
cooking-ez.com
September 17
th
2024
68 K
3.2
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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.
View this recipe :
https://cooking-ez.com/divers/recipe-snails-in-a-brioche.php
October 7
th
2025.