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.
2,4943.8/5
Last modified on: November 11th 2018
For 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?
| 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 a certain time?
When should I start for the recipe to be ready at a certain time?
Work this out...
When should I start for the recipe to be ready at a certain time?
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.
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.
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).
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.
Stage 8
25 min.
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.
Nutritional information
How much will it cost?
For 1 brioche : 10.61 €
Source: Based on a brilliant idea by Eric B, who became a baker in 2018.
More recipes?
This recipe use (among others) | Brioche dough: You can get more informations, or check-out other recipes which use it, for example: Nanterre brioche, Pains briochés aux raisins, Morteau sausage rolled brioche, St Tropez tart, Apple and Blackcurrant Brioche Pies, ... 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: Agen prune cake, Mini palmiers, Olive twists, Chouquettes, Burger buns, ... All |
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2019-02-17)
Note: We'll never share your email with anyone else.
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 email 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.
Post your comment or question
You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.
Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.