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.
20K 5 3.2
Last modified on: November 11th 2018
Keywords for this recipe:BriocheSnailsEscargotsButterGarlicParsleyFor 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?
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 galette, 3-fruit brioche loaf, St Tropez tart, Morteau sausage rolled brioche, Eggs in brioche nests, ... 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: Morteau sausage rolled brioche, Old style brioche, Yvetot Douillons, Paté en croute (terrine in a pie crust), Koulibiak in pie dish, ... All |
Other recipes you may also like
Tartiflette
A personal version of a classic recipe from Savoy.514K 14.6 1 hour 27 min. September 16th 2019
Natural leaven
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...1.6M 284.2 7 days 15 min. April 3rd 2020
Grilled fillet of salmon with corn-salad cream
A salmon fillet, grilled slowly to keep the inside tender, served with sesame rice and a little corn salad cream. You'll love it...234K 13.9 1 hour 14 min. October 13th 2010
How to prepare broccoli
Broccoli are vegetable cousins to cauliflowers. Here's how to prepare them for using in a recipe.1.2M3 35 min. October 7th 2013
Liège waffles
Liège waffles have a very distinctive texture: quite dense with the crunch of sugar crystals. They also have a characteristic form: round and fairly small. Then there's that special flavour that comes with the delicious light caramel crust.223K5 1 hour 55 min. July 12th 2011
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2021-09-26)
Note: We'll never share your e-mail address with anyone else.
Post your 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.