Gougères with snails
If the gougères are always successful as an aperitif, imagine that of the gougères with snails! Once cooked and nicely browned, these little puffs of soft pastry can be cut in half and garnished as desired… with classic mixtures or other more original ones, such as a few snails and an unmissable swirl of garlic snail butter and parsley. All whours all beautiful.
- 100 g homemade or ready-made snail butter
- 90g flour
- 70g butter
- 30 shelled snails
- 15 cl of water
- 3 eggs
- Salt pepper
Preparation 45 mins
Cooking 30 mins
Rest 10 minutes
Preheat the oven to 180°C (th.6). Meanwhile, melt the butter with 15 cl of water. Remove from the heat then add the flour and mix briskly before putting back on medium heat. Continue mixing for 2 or 3 minutes to dry out the dough. As soon as a film forms at the bottom of the pan, transfer to a bowl and let cool.
Add the eggs one by one, mixing between each one, then fill a piping bag and form the gougères by placing swirls on a baking sheet covered with parchment paper, spacing them well apart. Bake for 30 minutes then let cool.
How to use a piping bag?
Fill a piping bag
When the gougères are cold, cut off the cap, place a snail inside each gougère then place a strip of snail butter on top. Replace the hat and bake for a few minutes before serving, time to melt the butter.
The secret of the snail gougères lies in the success of the choux pastry: after incorporating the eggs, it should form a flexible ribbon when you lift it. If it is too thick, add an extra egg, the result may vary depending on the size of the eggs!