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.
27K 5 3.2
Last modified on: November 11th 2018
Keywords for this recipe:BriocheSnailsEscargotsButterGarlicParsleyFor 1 brioche, you will need:
- 1
200 g Brioche dough - 2
30 g beaten egg - 3
20 snails - 4
120 g Beurre d'escargot - Total weight: 650 grams
How long does 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 200 g 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 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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 484 Kcal or 2,026 Kj | 73 gr | 92 gr | 112 gr |
| 24 % | 28 % | 9 % | 17 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 74 Kcal or 310 Kj | 11 gr | 14 gr | 17 gr |
| 4 % | 4 % | 1 % | 3 % |
| Per brioche | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 484 Kcal or 2,026 Kj | 73 gr | 92 gr | 112 gr |
| 24 % | 28 % | 9 % | 17 % |
How much will it cost?
Source
Based on a brilliant idea by Eric B, who became a baker in 2018. .
This recipe uses (among others)
 | Brioche dough: You can get more informations, or check-out other recipes which use it, for example: Brioche feuilletée (flaky brioche), Chinois, Eggs in brioche nests, St Tropez tart, 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: Icelandic-style fish and vegetable pie, Beef Wellington, Old style brioche, Vegetable pie, Milk rolls, ... All |
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