Rich, elegant, flavorful are just a few descriptive terms for this exceptional Alsatian appetizer that starts your meal with extraordinary taste and delicacy.

Chanterelles et Escargots en Croute a l'Alsace (Chanterelles and Snails in Puff Pastry Alsatian Style)

Chanterelles et Escargots en Croute a l'Alsace (Chanterelles and Snails in Puff Pastry Alsatian Style)
Recipe type: Appetizers
Serves: 4
  • Puff pastry :
  • 1 pound plus 1/4 Cup (500 gr) of all-purpose flour, sifted
  • 1 Tablespoon (10 gr) salt
  • 1 Cup plus 1 Tablespoon (250 gr) water
  • 14 ounces (3 1/2 sticks) (375 gr) butter, salted
  • Trimming :
  • 2 ounces (50 gr) chanterelles per person
  • 12 average sized snails per person
  • 1 Tablespoon (10 gr) fresh butter
  • 1/2 shallot, minced
  • 1/2 clove of garlic, minced
  • parsley or chives, minced
  • salt and pepper of the mill
  • 4 teaspoons (2 cl) dry Riesling wine
  • 1/4 Cup heavy cream, plus 2 Tablespoons to glaze (optional)
  1. Puff Pastry:
    Prepare the pastry: mix the flour, salt, and water. Let it rest 15 minutes. Incorporate the butter in the mixture. Let the dough rest again, then roll it to 1/4 inch thick, fold in half and roll again. Let rest approximately 10 minutes and again roll and fold and roll to 1/4 inch thickness, Proceed with this three times in all. Once finished, store the pastry from 15 minutes to overnight, under a clean tea towel someplace cold. The more it rests, the better it will be.
  2. Trimming:
    Melt 2 Tablespoons butter in a pan, over medium heat on the stovetop. Incorporate the shallot, letting it become light golden in color.
  3. Cook the snails without coloring in the frying pan with the shallot. Salt and pepper lightly. Deglaze the pan with the Riesling. Set aside.
  4. Start again in the same way with the chanterelles, cooking in 2 Tablespoons butter. Put the snails on top of the mushrooms, then add the chopped garlic.
  5. Add some cream to create a sauce or serve plain as it is.
  6. Assembly:
    Preheat the oven to 325 degrees F.
  7. Spoon the mixture into 4 buttered ramekins evenly. Cut a shape puff pastry at least 1 inch wider than the ramekin. Place the puff pastry over the ramekin. Cut a small hole or incision in the top center of the ramekin to allow steam to escape. You may use scraps of the remaining puff pastry to create decorative shapes on the top of each ramekin, making sure the vent is open. If you do this, brush additional heavy cream lightly over the pastry to create a glaze.
  8. Place ramekins on a baking sheet and bake 15 to 20 minutes until puff pastry is golden brown but not burnt - keep a sharp eye on it.
  9. Serve immediately by placing each individual ramekin on a plate with a cloth napkin under the ramekin.
  10. Enjoy your appetizer!
  11. Try a fine Reisling or other Alsatian wine with this, such as a Tokay Pinot Gray of Alsace.
We do not recommend making the dough in a food processor.
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