Snails in a casserole with cream of Epoisses
A creamy recipe with delicious Burgundy flavours
for 6 people:
200g farmer's epoisses 60 Burgundy snails
200g mushrooms, minced 20 cl thick crème fraiche
3 large garlic cloves 25 cl milk
1 puff pastry 1 egg yolk
Cook the peeled and degermed garlic cloves in the milk over very low heat for 25 minutes.
In another saucepan, place the chopped cheese and the crème fraiche. Melt over low heat, stirring regularly to obtain a homogeneous sauce.
Off the heat, add the drained garlic cloves, mix everything. Dilute with 3 tablespoons of cooking milk. Pepper.
Drain the snails and mushrooms (previously returned to butter if you use them fresh). Add them to the Epoisses sauce. Divide this filling into mini-cocottes (or ramekins or individual soup kitchens with a capacity of about 20 cl.)
To make the lid: spread out the puff pastry; cut discs slightly larger than your casseroles.
Beat the egg yolk. Using a brush, put a little yellow on the top edge of the casseroles. Place the puff pastry rounds on each side gently press the sides to make the dough adhere, then brush with beaten yellow.
Bake in medium oven Th. 200 degrees until the dough is golden brown (about 20 min). Serve as soon as you leave the oven.
Tip: Can be realized the day before.
Serve with the Celtissime cremant: the accord will be perfect!