Snails in a brioche


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.
56 K 3.2/5 (5 reviews)
Grade this recipe:
Keywords:
Last modified on: September 17th 2024
For 1 brioche, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 20 min.
Resting: 1 hour
Cooking: 25 min.
All in all: 1 hour 45 min.
When should you start or finish this recipe?
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.
Snails in a brioche
Roll out 200 g Savoury brioche dough into a circle about 8 inches (18-20 cm) in diameter.

Stage 2 - 1 hour
Snails in a brioche
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.

Stage 3 - 3 min.
Snails in a brioche
Drain 20 snails, then lay on a sheet of absorbant paper.

Set aside.

Stage 4 - 2 min.
Snails in a brioche
Once the dough is well risen, glaze a second time.

Preheat the oven to 360°F (180°C).

Stage 5 - 5 min.
Snails in a brioche
Press the snails into the top of the brioche.

Stage 6 - 2 min.
Snails in a brioche
If the 120 g beurre d'escargot is frozen, slice off small chunks...

Stage 7 - 3 min.
Snails in a brioche
...and sit one on each snail.

If the beurre d'escargot is freshly made, dab a knob onto each snail.

Stage 8 - 25 min.
Snails in a brioche
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.
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 recipe280 RDI=110 %1,030 RDI=100 %810 RDI=120 %1,690 RDI=80 %7,070 RDI: 80 %
Per 100 g40 RDI=20 %160 RDI=20 %130 RDI=20 %260 RDI=10 %1,090 RDI: 10 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Gluten, egg, Milk, Nuts, Mustard
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)
Beurre d'escargot
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
Beaten egg

You can get more informations, or check-out other recipes which use it, for example: Sausage in brioche, Paté en croute (terrine in a pie crust), Small foie gras pasties, Chicken pie, Agen prune cake, ... See them all 78

Other recipes you may also like
Tiramisu
Tiramisu
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.
July 27th 2013494 K5 50 min.
Bouquet garni
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after...
March 21th 2017414 K3.5 15 min.
How to prepare cabbage
How to prepare cabbage
Cabbage can be used cooked or raw, whole leaves or in julienne. Here is how to prepare a cabbage julienne.
December 31th 20131.12 M 13.4 45 min.
Windfall apple jelly
Windfall apple jelly
This jelly is an excellent way to make use of all those unripe apples that have dropped off the tree. They (or rather, their juice) makes a delicious jelly with a very delicate flavour. As these apples are green and generally tart, we need to use a little more gelling agent than for a normal jelly...
August 19th 2021165 K5 60 min.
Rice with spring greens
Rice with spring greens
This combination of spring cabbage and leeks, cooked separately then mixed with rice, is a simple recipe and everything can be prepared in advance.
June 6th 202221 K 45 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-02-16)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
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.
I am not a leaving thing
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.

Back to top of page