Escargots En Cercueils
Submitted by darnoc
Elegant French escargot appetizer baked in puff pastry “coffins” with white wine butter sauce and toasted hazelnuts for sophisticated entertaining.
YIELD
6 servingsPREP
25 minCOOK
30 minREADY
1 hrsThis theatrical French appetizer (Escargots en Cercueils, or “snails in coffins") proves escargot can be whimsical and elegant all at once.
Snails marinate overnight in white wine with shallots and garlic, then nestle into crispy puff pastry shells with a buttery hazelnut sauce.
Each pastry coffin gets a little lid cut from the top, creating an edible treasure chest for the tender snail inside.
The sauce is pure luxury: reduced wine marinade whisked with butter piece by piece until glossy and rich.
Pro Tips
- Don’t skip the 24-hour marinade (it infuses the snails with flavor)
- Cut the pastry lids cleanly with a sharp knife while still warm
- Scoop out any soft dough from the centers to make room for the filling
- Whisk butter into the sauce one piece at a time over low heat (rushing causes it to break)
- Serve immediately while the pastry is crisp and the snails are hot
Ingredients
Directions
Drain snail juices into small saucepan.
Place snails in bowl.
Add wine, onion, shallot, garlic, salt, pepper and nutmeg to juices and bring to boil.
Pour marinade over snails. Let cool. Cover and refrigerate for 24 hours.
Preheat oven to 425 degrees F. Butter baking sheets.
Roll dough out on lightly floured surface to thickness of ¼ inch.
Cut out 36 circles using 2-inch floured cutter.
Arrange circles on prepared sheets.
Using knife tip, trace lid on each circle ¾ inch from edge; do not cut through dough.
Brush with glaze.
Bake pastry until puffed and golden brown, about 10 minutes.
Cool slightly on rack. Using sharp knife, cut out lids.
Discard any soft dough inside shells.
Reduce oven to 375℉ (190℃).
Strain marinade into large saucepan, pressing down on vegetables to extract all liquid.
Boil until reduced to ½ cup. Remove pan from heat and whisk in 2 pieces of butter.
Set pan over low heat and whisk in remaining butter 1 piece at a time.
Mix in snails, hazelnuts and parsley.
Adjust seasoning.
Place 1 snail and some of sauce inside each shell.
Top with lid.
Bake until heated through. Serve immediately.
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