escargot-image

Escargot with Passion Fruit Butter Stuffed in Homemade Mini Brioche

Escargot with Akaka’s Passion Fruit Butter stuffed in Homemade Mini Brioche Recipe

Ingredients

24 Escargots (large) canned
1 cup  Akaka Falls Farm Passion Fruit Butter softened to room temperature
1 head Garlic finely minced or grated, roughly 8-12 cloves
1 small-med Shallot finely diced
¼ cup Parsley finely chopped into dust-like texture
1 tablespoon White wine
½ teaspoon salt
½ teaspoon pepper or to taste

Instructions

Let the  Akaka Falls Farm Passion Fruit Butter soften to room temperature.
Open the can of escargot and drain out the liquid.
Allow the escargot to sit in the strainer for a few minutes to remove more liquid.
Meanwhile, peel and finely mince about 10 cloves of garlic. When you think you’ve minced it enough, mince it even more. This should take a while.
Finely dice/mince a small shallot as small as you can.
Remove parsley leaves from the stems. Pinch them into a tight stack and slice, then mince until parsley is in “flake” or “dust” texture.
In a mixing bowl, add softened butter, garlic, shallot, parsley, white wine, salt, and pepper.
Use a rubber spatula to thoroughly mix butter together. Use a small spoon or a teaspoon measure to scoop out the base layer of butter. In a pan add the butter mixture till it melts then add the escargot and sauté a little until the garlic is no longer raw.
Using the mini brioche start by adding one tsp of butter mixture inside then top with drained escargot then another scoop of butter mixture.
Use your fingers to press it down, as the escargot should be covered in butter.

Notes – https://www.amazon.com/Premium-Escargot-Wild-Burgundy-Snails/dp/B07DWMYV6M

Recipe by
Charbel Aoun

chef-charbel-aoun

A skilled Culinary Professional, and 2 star Michelin award winner in 2002 from L’auberges restaurant, Amsterdam, Netherlands. Recognized for a comprehensive knowledge of Italian & French cuisine and an innovative approach to setting the stage for a customized dining experience. Winner of golden certificate in Molecular Gastronomy in 2009, Berlin, Germany. More than 22 years of progressive experience managing the provision of fine dining for resorts, restaurants, country clubs, and clubhouses; refining the art of cooking; developing impressive menus; and preparing culinary dishes influenced by culturally diverse regions around the globe. Particularly committed to leaving patrons with an especially memorable dining experience.

Share this:

Leave a Comment

Your email address will not be published. Required fields are marked *

Shopping Cart