Escargot Vol-au Vent
Ingredients:
For the herb butter-
4 to 5 garlic cloves, peeled and finely minced
2 teaspoons kosher salt
8 ounces unsalted butter, at room temperature
1/2 cup finely minced Italian parsley
1/2 cup finely minced chives
2 tablespoons minced shallots
Pinch of freshly grated black pepper
1 tablespoon fresh lemon juice
1 tablespoon Pernod
24 “very large” top-quality canned snails, drained
1 sheet puff pastry, homemade or store-bought. You can also buy pre-made puff pastry shells and just stick them in the oven. The second photo is made with pre-made shells and has 3 escargot inside.
Directions
1. Mince the garlic and salt together and crush with the blade of a knife to make a paste. Put the butter in a large bowl (or the bowl of a mixer fitted with the paddle attachment), add the garlic paste, and cream together.
2. Add the parsley, chives, shallots, pepper, lemon juice, and Pernod and mix well. Remove the bowl from the mixer and use a spatula to make certain the ingredients are distributed throughout the butter.
3. The butter can be piped or spooned over the snails — if desired, transfer it to a pastry bag without a tip or with a large plain tip. If using snail dishes instead of snail shells, place a snail in each indentation and pipe or spoon about 2 teaspoons of butter over each. If using snail shells, place a snail in each shell and pipe in about 2 teaspoons of butter.
4. Refrigerate for at least an hour, or up to 12 hours. (Any extra herb butter is wonderful melted over meats or fish. This is so good, I may actually keep some in the fridge for anytime I am cooking meat or veggies or….)
Direction for cooking escargot in puff pastry:
1. Preheat the oven to 450°F (230°C). With a round cutter that is about 1/4 inch larger in diameter than the indentations in the snail dishes, cut 24 rounds from the puff pastry. I used my star cookie cutter and an aperitif glass.
2. Line a baking sheet with a Silpat or sheet of parchment paper. Arrange the puff pastry rounds on the baking sheet.
3. Bake for 15 to 20 minutes or until the pastry is golden brown. Remove from the oven and let cool.
4. Bake the snails in their dishes for 5 to 8 minutes, or until the butter is bubbling. Top each snail with a round of puff pastry. and heat for about 30 seconds.
12 Responses to “Escargot Vol-au Vent”
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Wonderful. I live it, it’s cute.
Beautiful pastry, I like the star shape. So festive! Escargots are expensive here though.
These are fabulous! I must make them!
Your photos are terrific too.
LL
Hello Canada!!
yes finally there are some blogs which posts with escargots bravo to you !!
I am based in Paris France and if you like inventive french food come and see my blog you are very welcome !cheers Pierre
I never thought of using stars~ Heartstrings lovely~
These star puff pastries came out beautiful! I bet they are hard to resist when they are straight out of the oven!
Those are absolutely gorgeous!
I love escargot. I’d be very happy with yours. Beautiful presentation.
I love it! Nice pics, I miss really yummy escargots, the last time I had was in Paris..so delicious!
Sorry I’m a bit confused. How are the snails with butter placed in the star shaped puff pastry? And what do you do with the smaller round pastry thats (I assume) cut out of the middle of the stars?
I would love to make this but want to get it right.
Thanks
Hello,
I do not have it in the picture but I placed the cutouts on top of the escargot in the star. When you are cutting the star, dont roll the dough out too thin. Cut the round shape in the middle of the star but dont pull it out. As it bakes, the circle will separate from the star. Just make sure your well is big enough to hold a snail or two with the melted butter.
Take care,
I had them in Paris too. I have so many fond memories of eating in Europe!!