This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
62 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
600 g Savoury brioche dough - 2
90 g beaten egg - 3
60 snails - 4
360 g beurre d'escargot - Total weight: 1,950 grams
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.
To finish around 7pm, you'll need to have started before: 17:50.Change end time
Step by step recipe
Stage 1 - 3 min.
Roll out 600 g 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 360 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.
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 €
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)
Savoury brioche dough
Like these other recipes: Morteau sausage rolled brioche, Sausage in brioche, Mont d'or in brioche, Eggs in brioche nests, Brioche tart with Comté cheese, ... 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: Mini palmiers, Shortbread tart with sweet apricots and rosemary, Morteau sausage rolled brioche, Ham spirals, Sesame cookies, ... See them all 79
Other recipes you may also like
Tandoori-flavoured chicken with leeks
Indian flavours pep up this recipe. The leeks are cooked then mixed with chunks of chicken (a good way to use leftovers from a previous meal) and simmered with tandoori spices.April 17th 201949 K 55 min.
Nanou's chocolate cake
A moist melting cake, very very chocolaty...June 22th 2013288 K4.6 1 hour 45 min.
Exotic fruit tart
An exotic fruit tart (bananas, kiwi and pineapple), with crisp pastry and almond cream which are cooked beforehand. It's a rather simple recipe, but the final result will impress your guests.May 27th 2020326 K5 2 hours 25 min.
Sugar syrup
This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads.February 21th 2011759 K3.5 8 min.
French croissants
In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants.June 26th 2019632 K 24.4 2 hours 35 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-27)
Note: We'll never share your e-mail address with anyone else.
Post a 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.