Melt-in-Your-Mouth French Escargot Vol-au-Vent With Garlic Herb Butter
This recipe for Melt-in-Your-Mouth French Escargot Vol-au-Vent With Garlic Herb Butter offers a gourmet culinary experience with rich flavors and sensory appeal. Ideal for special occasions or romantic dinners, this dish is perfect for those seeking an advanced level of difficulty and an elegant presentation.
Allergens
Dairy, Wheat
Ingredients
- 12 escargot, cleaned and prepared
- 4 vol
- au
- vent pastry shells
- 1 cup garlic herb butter
- Fresh parsley, for garnish
- Salt and pepper, to taste
Instructions
- Preheat oven to 350°F (180°C).
- Bake vol au vent pastry shells for 15 minutes or until golden brown. Set aside to cool slightly.
- In a saucepan, melt the garlic herb butter over medium heat.
- Add escargot to the butter and cook for 2 3 minutes or until they change color. Season with salt and pepper to taste.
- Carefully place cooked escargot in each pastry shell.
- Serve immediately, garnished with fresh parsley and a dollop of garlic herb butter.
Chef’s Insight
To achieve the perfect mouthfeel, make sure the garlic herb butter is melted and coats the escargot evenly.
Notes
For an extra touch of luxury, add a sprinkle of grated Parmesan cheese to the pastry shells before baking.