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.
54 K 3.2/5 (5 reviews)
1 hour 45 min.
Easy
3 brioches
4 IngredientsLast modified on: September 17th 2024
For 3 brioches, you will need:
- 1
1 lb + 5.1 oz Savoury brioche dough - 2
3.2 oz beaten egg - 3
60 snails - 4
12.7 oz Beurre d'escargot
Change these quantities to make:
Change measures:
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 1 lb + 5.1 oz 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 12.7 oz 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 | 850 RDI=330 % | 3,080 RDI=290 % | 2,440 RDI=370 % | 5,070 RDI=250 % | 21,220 RDI: 250 % |
| Per 100 g | 40 RDI=20 % | 160 RDI=20 % | 130 RDI=20 % | 260 RDI=10 % | 1,090 RDI: 10 % |
| Per brioche | 280 RDI=110 % | 1,030 RDI=100 % | 810 RDI=120 % | 1,690 RDI=80 % | 7,070 RDI: 80 % |
How much will it cost?
- For 3 brioches : 32.00 €
- Per brioche : 10.70 €
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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: Eggs in brioche nests, Brioche tart with Comté cheese, Morteau sausage rolled brioche, Mont d'or in brioche, Sausage in 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: Croissant dough apples, Cashew-nut and Parmesan biscuits, Toasted-flour biscuits, Gâteau Breton (Brittany butter cake), Avocado mousse with sorrel, ... See them all 78
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