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.
69 K 3.2/5 (5 reviews)
1 hour 45 min.
Easy
10.70 €
1 brioche
4 IngredientsLast modified on: September 17th 2024
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.
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
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 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.
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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 280 RDI=110 % | 1,030 RDI=100 % | 810 RDI=120 % | 1,690 RDI=80 % | 7,070 RDI: 80 % |
| Per 100 g | 40 RDI=20 % | 160 RDI=20 % | 130 RDI=20 % | 260 RDI=10 % | 1,090 RDI: 10 % |
How much will it cost?
- For 1 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: Mont d'or in brioche, Sausage in brioche, Brioche tart with Comté cheese, Morteau sausage rolled brioche, Eggs in brioche nests, ... 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: Wiener Schnitzel, French croissants, Brioche tart with Comté cheese, Pogne de Romans, Morteau sausage rolled brioche, ... See them all 80
Other recipes you may also like
Epiphany galette
Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette. January 1st 2025313 K 24.5 3 hours 8 min.
Chocolate tart
As you can see, there's very little added sugar in this recipe, so it's a very chocolatey and bitter-sweet tart. November 16th 2013306 K 15 2 hours 30 min.
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter. February 21th 2011341 K 14 40 min.
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version of the former recipe, with video. December 31th 20111.68 M 74.3 4 hours 40 min.
European glass
A little dessert that's rather long to make, but which will always impress your guests. Layered in a glass: a jellied red fruit coulis, a layer of pineapple charlotte cream, a layer of kiwi coulis, topped with a peeled clementine segment. It's "european" because it resembles the italian flag, and in another version with apricot instead raspberries, the irish flag (a country so dear to me). August 15th 2010243 K5 2 hours 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-11-16)
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.