Escargots in Herbed Cream Recipe

Name: Escargots in Herbed Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 frozen puff pastry shells, thawed; 2 tablespoons unsalted butter; 2 large shallots, minced; 1/2 cup minced flat-leaf parsley; 1/2 cup minced cilantro; 1/4 cup minced chives; 2 tablespoons minced tarragon; Salt and freshly ground pepper; Two 7-ounce cans large snails (about 3 dozen), rinsed; 1/2 cup dry white wine; 1 cup heavy cream

Servings: persons

4 frozen puff pastry shells, thawed
2 tablespoons unsalted butter
2 large shallots, minced
1/2 cup minced flat-leaf parsley
1/2 cup minced cilantro
1/4 cup minced chives
2 tablespoons minced tarragon
Salt and freshly ground pepper
Two 7-ounce cans large snails (about 3 dozen), rinsed
1/2 cup dry white wine
1 cup heavy cream

1
Preheat the oven to 400.
2
Set the pastry shells on a baking sheet and bake in the center of the oven for about 25 minutes, or until puffed and browned.
3
Cut out the scored tops and reserve.
4
Scoop out any unbaked dough and bake the shells for 10 minutes longer.
5
Transfer to a rack and let cool.
6
Meanwhile, melt the butter in a large skillet.
7
Add the shallots and cook over low heat until softened but not browned, about 4 minutes.
8
Add the parsley, cilantro, chives and tarragon, season with salt and pepper and cook over moderate heat until fragrant, about 3 minutes.
9
Add the snails and cook for 1 minute.
10
Add the wine and simmer for 3 minutes.
11
Add the cream and simmer until thickened, about 5 minutes.
12
Season with salt and pepper.
13
Spoon the snails and their sauce into the puff pastry shells, top with the lids and serve.

273

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 frozen puff pastry shells, thawed, 2 tablespoons unsalted butter, 2 large shallots, minced, 1/2 cup minced flat-leaf parsley, and more.

Yes, Escargots in Herbed Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Escargots in Herbed Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions