Escargot Puffs
Cookbook
Page 547
Cuisine: French
Course: Appetizers
Photo by Peckish Sister
Photos (1)
Peckish Sister
Reviews
2 reviews,
average rating 5.0 / 5
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My 17 yr old son needed a French Cultural project for school, and lucky us - he wanted to cook! When he decided to try this recipe, I was a bit worried. However he did an excellent job with NO HELP from me at all.
This produced lovely light puffs. We did not do the variation with truffle oil, instead used the garlic butter. These seemed light as a feather, with a bold garlic flavor. Crunchy outside, and sorta weird inside.
I'd be delighted to have my son prepare these again!
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The taste of the garlic in the crisp cream puff shell totally satisfied. We so loved the escargot in tiny brioche buns at Epcot’s Food and Wine Festival and were sorry that the recipe was not included in their cookbook. I was delighted to find this recipe, but it did take me a while to accumulate the white truffle oil and cans of 12 large Helix snails. There is no chilling step in this recipe if you do not make the garlic herb butter too far ahead. If you love escargot, you should add this recip...
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