Escargots Recipe

Preheat and prepare

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Lightly dust a work surface with flour.

Roll and cut

Unfold the thawed puff pastry sheets and lightly roll each sheet to smooth seams and get about 1/8" thickness. Using a 2 1/2-inch round cutter, cut 24 rounds (12 per sheet). For half of the rounds (24 total) use a smaller 1 1/2-inch cutter to cut a center from 12 of the rounds to create rings (these will become the vol-au-vent walls). Keep scraps to re-roll if needed.

Layer and egg wash

Place the full rounds on the prepared baking sheet. Brush lightly with the egg wash (whisk egg with 1 tsp cold water). Place the smaller cut rings on top of half the rounds, aligning edges to form a raised ring. Press gently to adhere, then chill the assembled rounds in refrigerator for 10 minutes to firm the butter layers.

Blind bake shells

Prick the center of the rounds (the ones without rings) lightly with a fork to allow steam to escape. On the ringed rounds, dock the inner area lightly but do not pierce through the layers. Place a parchment square over each shell and fill with baking beans or coarse salt to weigh them down. Bake in preheated oven for 10 minutes. Remove the parchment and weights, brush exposed edges with melted butter, then continue baking 6–8 minutes more until puffed and golden and the centers are set. If centers are not fully hollowed, use a small spoon to press down the middle to create a cavity while still warm. Let cool slightly on rack.

Finish shells

If necessary, trim any uneven bottoms so shells sit flat. Brush inside cavities lightly with the melted butter reserved for brushing.

In a medium bowl, combine softened butter, minced garlic, chopped parsley, minced shallot (if using), lemon zest, white wine (if using), sea salt, and freshly ground black pepper. Mix thoroughly until smooth and well-incorporated. Taste and adjust salt, pepper or lemon zest as needed. For best texture, refrigerate the compound butter for 10–15 minutes to firm slightly so it is easier to portion into shells.

Arrange escargots in shells

Preheat oven to 375°F (190°C). Spoon about 1 teaspoon of garlic-parsley butter into the cavity of each vol-au-vent shell. Place one escargot into each cavity on top of the butter, then add another 1 teaspoon of butter to fully surround the snail so it will melt and baste during baking. Place assembled shells on the baking sheet.

Bake

Bake assembled shells in preheated 375°F (190°C) oven for 8–10 minutes, until butter is bubbling and shells are heated through and edges are crisp. Watch carefully so butter does not burn.

Serve

Remove from oven and garnish with a sprinkle of finely chopped fresh parsley. Serve immediately while hot. Provide small forks or escargot tongs if available. Enjoy 3–4 vol-au-vents per person as an appetizer.