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.
14,1463.2/5 for 5 ratings
Grade this recipe: Last modified on: November 11th 2018
For 1 brioche, you will need:
- 0
200 g Brioche dough - 1
30 g beaten egg - 2
20 snails - 3
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?
- For 1 brioche : 10.66 €
Note : These prices are only approximate.
Source
Based on a brilliant idea by Eric B, who became a baker in 2018. .More recipes?
This recipe uses (among others) | Brioche dough: You can get more informations, or check-out other recipes which use it, for example: Nanterre brioche, Eggs in brioche nests, Chinois, Morteau sausage rolled brioche, Brioche royale, ... 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: Nantes Tourton, Lumberjack turnovers, Brioche Tatin, Vol-au-vent cases, Cramique, ... All |
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