Culinary Institute Alain and Marie LeNotre - featuring training and continuing school education in baking program, bread school, catering program, chef career, chef program, chef school, cooking education, cooking through intensive, hands on culinary classes, with a low student-teacher ratio.

"Creamed and Baked Snail in a Puff Dough Basket with Parsley cream "

Ingredients :
· 400 grams shelled snails
· 200 grams puff pastry dough
· 150 grams butter with parsley and garlic

Method of Preparation :
1. egg wash
2. Make a fine stew with the snails and garlic butter.
3. Cut out the puff pastry into small triangles.
4. Scoop a teaspoon of snail stew in the center of the triangles.
5. Roll them up to make a croissant.
6. Brush with egg wash.
7. Bake in a 250C oven for 8 minutes.