1,436 easy and fully explained recipes, with 66,216 photos and 78 videos

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.

50K 3.2/5 based on 5 reviews

Last modified on: November 11^th 2018

Keywords for this recipe:

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

Change these quantities to make: 1 brioche 2 brioches 3 brioches

Change measures: Metric

Metric weight Metric volumes

How long will 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.

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.

Drain 20 snails, then lay on a sheet of absorbant paper.

Set aside.

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.

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

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,689 Kcal or 7,072 Kj	285 gr	1,037 gr	814 gr
84 %	109 %	98 %	123 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
260 Kcal or 1,089 Kj	44 gr	160 gr	125 gr
13 %	17 %	15 %	19 %

Per brioche
Energetic value	Proteins	Carbohydrates	Fats
1,689 Kcal or 7,072 Kj	285 gr	1,037 gr	814 gr
84 %	109 %	98 %	123 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Milk, Egg, Gluten, leaven, Nuts, Mustard

How much will it cost?

For 1 brioche : 10.66 €

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)

	Brioche dough: You can get more informations, or check-out other recipes which use it, for example: St Tropez tart, Apple and Blackcurrant Brioche Pies, Brioche feuilletée (flaky brioche), Mont d'or in brioche, Agen prune cake, ... 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: Cramique, Small cheese and bacon rolls , Nantes Tourton, Dublin fruit scones, Agen prune cake, ... All

Other recipes you may also like

Passion fruit jellies

Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .
324K4 2 hours 30 min. July 4^th 2018

Note: We'll never share your e-mail address with anyone else.