Escargot savoury puffs

Salads & Sides & Soups
Written By ANNA Test Kitchen

Recipe & Food Styling ANNA Magazine, Photography Jerry Grajewski

I was recently out for dinner with friends at Toronto’s Le Select Bistro, we ordered the escargot and it was heavenly. Here, inspired by this fabulous dish, I hope you enjoy! –Mari

Ingredients

Pastry

1 cup water

1/2 cup minus

1 tablespoon extra-virgin olive oil

1/2 teaspoon sugar

1 cup all-purpose flour

3 eggs

3 egg whites

3 cloves garlic, minced

1/2 teaspoon coarse salt

Filling

4 tablespoons unsalted butter, softened

1 small shallot, minced

1 clove garlic, minced

1/8 teaspoon salt

1/4 cup flat leaf parsley, finely chopped

1/8 teaspoon hot sauce

1/8 teaspoon ground nutmeg

Coarse salt and freshly ground white pepper 1 can (12 count) Helix large snails

In a medium saucepan, combine water, oil and sugar; bring to rolling boil. Remove from heat and add flour. Stir with wooden spoon until mixture forms ball, leaves the sides of pan, and clings slightly to spoon. Return to low heat and cook, stirring and mashing continuously for 3 minutes.

Without scraping pan, empty mixture into bowl and add eggs, one at a time, then egg whites, beating with wooden spoon after each addition. Add garlic and stir well.

Preheat oven to 400°F. Pipe dough onto well- greased baking sheet (do not use parchment as they will stick) with 1-inch tip about 1 1/2 inches in diameter, 1 inch apart. Bake for 30 minutes or until golden brown. Remove from baking sheet onto cooling rack; cut small slit into each amd place back in oven. Turn off oven, using wooden spoon to prop oven door. Dry bake for 10 minutes. Remove and let cool. Meanwhile, place butter in small bowl. Add all ingredients except snails and mash into butter.

To serve, cut tops from puffs, add a snail to each with a teaspoon of garlic herb butter and cover with top. Set aside
at room temperature for 1 hour.

Preheat oven to 450oF and bake for 3-5 minutes. Makes 12.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

Previous

Lentil Salad With Sun-Dried Tomatoes And Toasted Almonds
Next

Red snapper with baby white potatoes