Puff pastries with snails - Nest in Normndy Dieppe

Puff pastries with snails

Ingredients: Yields 4 servings

From the delicatessen:
2 dozen small shelled snails
4 puff pastry vol-au-vent cases

From the fresh produce market:
50g chanterelle mushrooms
1 shallot
A few sprigs of parsley

From the cheesemarket:
20g butter
30cl crème fraîche

From your larder:
salt, pepper

 

  • Preheat the oven to 160°C.
  • Drain the snails.
  • Rinse, clean and drain the mushrooms.
  • Chop the shallot.
  • Heat the vol au vent cases in the oven for 10 to 15 minutes.
  • In a heavy-based pan, sweat the shallot in the butter on a low flame, but do not let it color. Add the mushrooms and the cream and simmer for 5 minutes on a low flame. Season.
  • Add the snails and cook for a further 2 to 3 minutes.
  • Divide this filling among the warm vol au vent cases and sprinkle with chopped parsley.