By Nicolas Boussin - Maxime Guérin

Recipe Traditional French Escargot Twist

To make this dish

Ingredient list

  • Croissant dough
    420 g T55 flour
    420 g T45 flour
    32,5 g yeast
    430 g milk
    85 g Lescure Unsalted 250g butter Roll 82% fat
    500 g Unsalted 1kg butter Sheet 84% M.G.
    5 g salt
  • Cream cheese filling
    1 kg cream cheese
    110 g T55 flour
    160 g eggs
  • Green croissant dough
    115 g farine T45 gruau
    8 g yeast
    1 g colorant vert chlorophylle
    1 g persil déshydraté
    1 g Thyme
    22 g Lescure Unsalted 250g butter Roll 82% fat
    20 g sugar
    4 g salt
    115 g T55 flour
    120 g milk
  • Shallot-Garlic-Parsley mixture
    210 g Lescure Unsalted 250g butter Roll 82% fat
    210 g shallots, sliced thinly
    100 g chopped garlic
    70 g finely chopped parsley
    3 g salt
    1,5 g pepper
  • Steamed fennel
    360 g fenouils
    1,5 g salt
    20 g oil
  • Escargot
    35 g oil
    580 g snails
    110 g pastis (optional)
    10 g salt
    3 g pepper
    150 g shallot-garlic-parsley mixture
  • Salted Polignac Almonds
    170 g flaked almonds
    17 g egg whites
    4 g salt
    3 g dried garlic powder
    2 g dried parsley chopped
  • Escargot cream cheese filling
    545 g cream cheese filling - savoury
    10 g T55 flour
    270 g shallot-garlic-parsley mixture
    270 g steamed fennel
  • Assembly
    400 g non turned croissant dough, green
    1500 g turned croissant dough, plain
    QS persil déshydraté
    QS salted polignac almonds

The recipe, step by step

  1. 01

    Croissant dough

    Mix together the plain and strong flours, salt, sugar, butter roll cut into pieces and the yeast which has been mixed together with the milk.
    Use the lowest speed setting to knead for 3 minutes, then knead for 3 minutes on the second lowest speed setting.
    Make into a ball and let it rise for one hour.
    Roll out the dough.
    Using the butter sheet, perform a double turn then a single turn.
    Leave to rest in the refrigerator.

  2. 02

    Cream cheese filling

    Mix all the ingredients together.
    Pipe the cream cheese filling into 4.5 / 5 cm diameter round silicone moulds.
    Arrange the ingredients according to recipes. Place in the freezer.

  3. 03

    Green croissant dough

    Mix together the plain and strong flours, salt, sugar, butter in pieces, finely blended herbs, food colouring, and the yeast which has been mixed together with the milk. Use the lowest speed setting to knead for 5 minutes, then knead for 3 minutes on the second lowest speed setting.

    Shape into a ball, and leave to rise for an hour. Knock back the dough, and then refrigerate.

     

  4. 04

    Shallot-Garlic-Parsley mixture

    Lightly brown the butter and add the shallots followed by the garlic.

    Fry on a low heat for a few minutes and add the chopped parsley.

    Add chopped parsley and season.

    Leave to cool

  5. 05

    Steamed fennel

    Cut the fennel into 8 mm cubes, and then gently steam over a low heat until slightly crisp.

  6. 06

    Escargot

    Heat a little oil in a pan and fry the escargot over a high heat.

    Use the pastis to deglaze the pan.

    Add the shallot-garlic-parsley mixture and finish cooking over a medium heat for 2 to 3 minutes.

  7. 07

    Salted Polignac Almonds

    Mix the almonds with the egg whites and then the rest of the ingredients.

    Dry out in the oven at 85 °C.

  8. 08

    Escargot cream cheese filling

    Combine the cream cheese filling and flour.

    Pipe 20 g of this preparation into 4.5 / 5 cm diameter round silicone moulds.

    Arrange the escargot, shallot-garlic-parsley mixture, fennel and lastly the Polignac almonds.

    Place in the freezer.

  9. 09

    Assembly

    Lay the green non-turned croissant dough on top of the plain turned croissant dough piece.

    Roll both layers out to a thickness of 4 mm. Moisten, then sprinkle over some dried parsley.

    Gently roll with the rolling pin to press the seeds into the dough.

    Cut out strips measuring 2 cm by 24 cm (35 g to 37 g).

    Twist, then add to 8 cm diameter round moulds and leave to rise for an hour and a half at 26 °C.

    Place the escargot cream cheese filling in the centre. Sprinkle over a few salted Polignac almonds.

    Bake at 170 °C for 17 minutes.

    Leave to cool.


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