Garlic Butter Escargot In Profiteroles
By: Eva Taylor
Published: Monday, February 8, 2010 - 3:43pm

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.

About


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