Feuillete D'Escargots Et Cepes Au Santenay
Yield
4 servingsPrep
20 minCook
35 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
puff pastry
|
|
| 1 | large |
egg yolks
|
|
| 1 ½ | teaspoons |
water
|
|
| 5 | tablespoons |
butter, unsalted
|
|
| ¼ | cup |
shallots
chopped |
*
|
| ½ | pound |
mushrooms
chopped |
|
| 3 | each |
cepes
sliced |
* |
| 24 | each |
snails
drained, rinsed |
*
|
| 3 | tablespoons |
cognac
|
|
| ¾ | cup |
wine
|
*
|
| 1 | cup |
stock
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
puff pastry
|
|
| 1 | large |
egg yolks
|
|
| 7.5 | ml |
water
|
|
| 75 | ml |
butter, unsalted
|
|
| 59 | ml |
shallots
chopped |
*
|
| 226.8 | g |
mushrooms
chopped |
|
| 3 | each |
cepes
sliced |
* |
| 24 | each |
snails
drained, rinsed |
*
|
| 45 | ml |
cognac
|
|
| 177 | ml |
wine
|
*
|
| 237 | ml |
stock
|
|
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.
