This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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: Brioche tart with Comté cheese, Eggs in brioche nests, Mont d'or in brioche, Sausage in brioche, Morteau sausage rolled brioche, ... 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: Little apple turnovers with almonds and raisins, Chouquettes, Chinois, Rolled chestnut and apple brioche, Pogne de Romans, ... See them all 80
Other recipes you may also like
Walnut paste
Very similar to marzipan (almond paste) in method, walnut paste is very tasty. February 21th 2011319 K 63.5 15 min.
Crunchy blackcurrant and mascarpone cream verrine
A three-tiered verrine: mascarpone whipped cream, blackcurrant coulis and granola crunch. October 11th 202331 K 25 min.
Gingerbread
Maybe this recipe will bring back memories. February 21th 2011298 K4.2 1 hour 4 min.
Marzipan (almond paste)
Very easy to do if you have a food processor which can slice or grate a lot of things. December 19th 2021648 K 34.5 15 min.
How to prepare leeks
Leeks are vegetables that are often muddy, we must be careful when washing them to remove mud that would be very unpleasant to "discover" the plate. October 13th 2010565 K5 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-12-07)
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.