Garlic Butter Escargot In Profiteroles


Photo: Eva Taylor
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Ingredients

16 profiteroles
32 Escargot (unseasoned)
1/4 cup unsalted butter
2 cloves of garlic, minced very finely
4 tablespoons finely chopped parsley
Salt to taste

Preparation

1
Preheat oven to 350° F
2
Cut tops off profiteroles, set aside
3
Cream butter, garlic, salt and parsley to make a smooth paste
4
Drain escargot
5
Taking a small patt of the butter mixture, press into the base and top of the profiterole. Squeeze in 2 escargot.
6
Replace top on profiterole.
7
Bake in a hot oven until butter is completely melted, escargot is heated through and profiteroles are crispy on the outside (don't worry, the butter will keep them soft on the inside.
8
Serve hot.

Tools

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About

This is a variation of Escargot en Brioche, the profiteroles provide a similar texture but not nearly as bready!

Yield:

4 portions of 4 each

Added:

Monday, February 8, 2010 - 3:43pm

Creator:

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