Feuillete D'Escargots Et Cepes Au Santenay

Directions

Roll out your puff pastry to large rectangle, ⅛ inch thick.

Use a 5-inch oval or 4-inch round cutter to cut out 4 pieces of pastry.

Place them on a baking sheet. Stir together the egg yolk and water and lightly brush the pastry with this egg wash.

Chill pastry for 30 minutes.

Preheat oven to 400℉ (200℃).

Bake feuilletes for 20 minutes, then lower the temperature to 350℉ (180℃) F and continue to bake until they’ve turned golden brown (about 5 to 10 minutes longer). Cool them on a rack.

In a saucepan, heat 3 tablespoons of butter over medium-high heat and add the shallot, stirring until wilted.

Add the chanterelles and cepes and stir until quite dry. Add snails and toss well.

Add 3 tablespoons of Cognac, light the alcohol carefully with a long handled match, and cook 1 to 2 minutes.

Transfer this mixture to a sieve placed over a bowl and return the pan to heat.