{"id":2209,"date":"2016-05-20T15:57:57","date_gmt":"2016-05-20T13:57:57","guid":{"rendered":"http:\/\/www.sabarot.com\/actualites-et-recettes\/?p=1809"},"modified":"2016-06-09T11:06:11","modified_gmt":"2016-06-09T10:06:11","slug":"choux-puff-persillade-snails","status":"publish","type":"post","link":"https:\/\/www.sabarot.com\/actualites-et-recettes\/en\/choux-puff-persillade-snails\/","title":{"rendered":"Choux puff filled with persillade snails"},"content":{"rendered":"<p>[et_pb_section admin_label=&#8221;section&#8221;][et_pb_row admin_label=&#8221;Ligne&#8221; make_fullwidth=&#8221;off&#8221; use_custom_width=&#8221;off&#8221; width_unit=&#8221;on&#8221; use_custom_gutter=&#8221;off&#8221; padding_mobile=&#8221;off&#8221; custom_margin=&#8221;1em||2em|&#8221; custom_margin_phone=&#8221;0px||0px|&#8221; custom_margin_last_edited=&#8221;on|tablet&#8221; allow_player_pause=&#8221;off&#8221; parallax=&#8221;off&#8221; parallax_method=&#8221;off&#8221; make_equal=&#8221;off&#8221; parallax_1=&#8221;off&#8221; parallax_method_1=&#8221;off&#8221; parallax_2=&#8221;off&#8221; parallax_method_2=&#8221;off&#8221; parallax_3=&#8221;off&#8221; parallax_method_3=&#8221;off&#8221; parallax_4=&#8221;off&#8221; parallax_method_4=&#8221;off&#8221; column_padding_mobile=&#8221;on&#8221;][et_pb_column type=&#8221;1_4&#8243;][et_pb_blurb admin_label=&#8221;Nombre personnes&#8221; title=&#8221;Makes: 30 small choux&#8221; url_new_window=&#8221;off&#8221; use_icon=&#8221;off&#8221; icon_color=&#8221;#ed3a24&#8243; use_circle=&#8221;off&#8221; circle_color=&#8221;#ed3a24&#8243; use_circle_border=&#8221;off&#8221; circle_border_color=&#8221;#ed3a24&#8243; image=&#8221;\/actualites-et-recettes\/wp-content\/uploads\/2016\/05\/NombrePersonnes8.png&#8221; icon_placement=&#8221;top&#8221; animation=&#8221;off&#8221; background_layout=&#8221;light&#8221; text_orientation=&#8221;center&#8221; use_icon_font_size=&#8221;off&#8221; use_border_color=&#8221;off&#8221; border_color=&#8221;#ffffff&#8221; border_style=&#8221;solid&#8221; header_font_size=&#8221;16&#8243; custom_css_blurb_title=&#8221;font-weight: bold;&#8221;] [\/et_pb_blurb][\/et_pb_column][et_pb_column type=&#8221;1_4&#8243;][et_pb_blurb admin_label=&#8221;Dur\u00e9e&#8221; title=&#8221;More than 45 minutes&#8221; url_new_window=&#8221;off&#8221; use_icon=&#8221;off&#8221; icon_color=&#8221;#ed3a24&#8243; use_circle=&#8221;off&#8221; circle_color=&#8221;#ed3a24&#8243; use_circle_border=&#8221;off&#8221; circle_border_color=&#8221;#ed3a24&#8243; image=&#8221;\/actualites-et-recettes\/wp-content\/uploads\/2016\/05\/Dur\u00e9e4.png&#8221; icon_placement=&#8221;top&#8221; animation=&#8221;off&#8221; background_layout=&#8221;light&#8221; text_orientation=&#8221;center&#8221; use_icon_font_size=&#8221;off&#8221; use_border_color=&#8221;off&#8221; border_color=&#8221;#ffffff&#8221; border_style=&#8221;solid&#8221; header_font_size=&#8221;16&#8243; custom_css_blurb_title=&#8221;font-weight: bold;&#8221;] [\/et_pb_blurb][\/et_pb_column][et_pb_column type=&#8221;1_4&#8243;][et_pb_blurb admin_label=&#8221;Difficult\u00e9&#8221; title=&#8221;Difficult&#8221; url_new_window=&#8221;off&#8221; use_icon=&#8221;off&#8221; icon_color=&#8221;#ed3a24&#8243; use_circle=&#8221;off&#8221; circle_color=&#8221;#ed3a24&#8243; use_circle_border=&#8221;off&#8221; circle_border_color=&#8221;#ed3a24&#8243; image=&#8221;\/actualites-et-recettes\/wp-content\/uploads\/2016\/05\/Difficult\u00e94.png&#8221; icon_placement=&#8221;top&#8221; animation=&#8221;off&#8221; background_layout=&#8221;light&#8221; text_orientation=&#8221;center&#8221; use_icon_font_size=&#8221;off&#8221; use_border_color=&#8221;off&#8221; border_color=&#8221;#ffffff&#8221; border_style=&#8221;solid&#8221; header_font_size=&#8221;16&#8243; custom_css_blurb_title=&#8221;font-weight: bold;&#8221;] [\/et_pb_blurb][\/et_pb_column][et_pb_column type=&#8221;1_4&#8243;][et_pb_text admin_label=&#8221;Imprimer&#8221; background_layout=&#8221;light&#8221; text_orientation=&#8221;center&#8221; use_border_color=&#8221;off&#8221; border_color=&#8221;#ffffff&#8221; border_style=&#8221;solid&#8221;] <div class=\"printfriendly pf-button  pf-alignright\">\n                    <a href=\"https:\/\/www.sabarot.com\/actualites-et-recettes\/en\/choux-puff-persillade-snails\/?pfstyle=wp\" rel=\"nofollow\" onclick=\"\" title=\"Printer Friendly, PDF & Email\">\n                    <img decoding=\"async\" class=\"pf-button-img\" src=\"https:\/\/cdn.printfriendly.com\/buttons\/printfriendly-pdf-email-button-notext.png\" alt=\"Print Friendly, PDF & Email\" style=\"width: 110px;height: 30px;\"  \/>\n                    <\/a>\n                <\/div><\/p>\n<div class=\"et_pb_blurb_container\">\n<h4 style=\"font-size: 16px;\"><strong>Print<\/strong><\/h4>\n<\/div>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row admin_label=&#8221;row&#8221;][et_pb_column type=&#8221;1_3&#8243;][et_pb_text admin_label=&#8221;Ingr\u00e9dients&#8221; background_layout=&#8221;light&#8221; text_orientation=&#8221;left&#8221; use_border_color=&#8221;on&#8221; border_color=&#8221;#e90000&#8243; border_style=&#8221;solid&#8221; custom_padding=&#8221;1em|2em|1em|2em&#8221; custom_css_main_element=&#8221;border-radius : 0 3em 0 3em;&#8221; border_width=&#8221;3px&#8221;]<\/p>\n<h2><span style=\"color: #e90000;\"><strong>Ingredients<\/strong><\/span><\/h2>\n<ul>\n<li><a href=\"\/62-escargots\" target=\"_blank\">5 dozen snails<\/a><\/li>\n<li>4 eggs<\/li>\n<li>80 g (2.8 oz) butter + 30 g (1 oz) butter<\/li>\n<li>150 g (5.3 oz) flour<\/li>\n<li>25 cl water<\/li>\n<li>\u00bd tsp\u00a0of fine salt<\/li>\n<li>1 bunch parsley<\/li>\n<li>1\/2 clove garlic<\/li>\n<\/ul>\n<p>[\/et_pb_text][et_pb_text admin_label=&#8221;Cr\u00e9dit blogueuse&#8221; background_layout=&#8221;light&#8221; text_orientation=&#8221;center&#8221; use_border_color=&#8221;off&#8221; border_color=&#8221;#ffffff&#8221; border_style=&#8221;solid&#8221; custom_css_main_element=&#8221;background-color:#EBE1CD;||padding:1em;&#8221;]<\/p>\n<p style=\"text-align: center;\">\u00a0<em>Recipe by our partner blogger<br \/>\n<a href=\"http:\/\/cook--with-love.blogspot.fr\/2013\/02\/gougeres-garnies-aux-escargots-en.html\" target=\"_blank\"><strong>Cook with love<\/strong><\/a><\/em><\/p>\n<p>&nbsp;<\/p>\n<p>[\/et_pb_text][\/et_pb_column][et_pb_column type=&#8221;2_3&#8243;][et_pb_text admin_label=&#8221;Pr\u00e9paration&#8221; background_layout=&#8221;light&#8221; text_orientation=&#8221;left&#8221; use_border_color=&#8221;off&#8221; border_color=&#8221;#ffffff&#8221; border_style=&#8221;solid&#8221; background_color=&#8221;#f7f1e5&#8243; custom_css_main_element=&#8221;border-radius: 0 2em 0 2em ;||border-right-style:solid;||border-right-width:3px;||border-right-color:#e90000;||border-radius:0 2em 0 2em;&#8221; custom_padding=&#8221;2em|2em|2em|2em&#8221;]<\/p>\n<h2><span style=\"color: #e90000;\">Directions<\/span><\/h2>\n<p><strong><span style=\"color: #e90000;\">1.<\/span>\u00a0<\/strong>Preheat the oven to 200\u00b0 C.<\/p>\n<p><strong><span style=\"color: #e90000;\">2.<\/span>\u00a0<\/strong>In a saucepan, bring to boil water, salt and butter cut into small pieces while stirring to ensure that butter melt. Off the heat, add the flour all at once. Mix vigorously with a wooden spoon. Return to low heat and stir until the dough pulls away from the saucepan and forms a ball.<\/p>\n<p><strong><span style=\"color: #e90000;\">3.<\/span>\u00a0<\/strong>Off the heat, add the eggs one byu one and incorporate with\u00a0the wooden spoon. In the end, the dough should be smooth and supple.<\/p>\n<p><strong><span style=\"color: #e90000;\">4.<\/span>\u00a0<\/strong>Cover an oven plate with parchment paper. Draw about 20 small choux\u00a0well spaced using a pastry bag (or with two tablespoons.) Bake for 25-30 minutes approximately. Do especially not open the oven during the first 20 minutes, otherwise the goug\u00e8res\u00a0would fall back.<\/p>\n<p><strong><span style=\"color: #e90000;\">5.<\/span>\u00a0<\/strong>Rinse the <a href=\"\/62-escargots\" target=\"_blank\">snails<\/a>\u00a0with hot water.<br \/>\nWash the parsley and peel the garlic. Chop the garlic and parsley very finely.<br \/>\nMelt butter in a skillet. Add snails and garlic and parsley and fry\u00a010 minutes.<\/p>\n<p><strong><span style=\"color: #e90000;\">6.<\/span>\u00a0<\/strong>Let\u00a0your choux cool down\u00a0on a grid. Garnish them with snails and the persillade to obtain your goug\u00e8res.<\/p>\n<p>Serve immediately. If you prepare them in advance, reheat a few minutes at 140\u00b0 C.<\/p>\n<p>&nbsp;<\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row admin_label=&#8221;Ligne&#8221; make_fullwidth=&#8221;off&#8221; use_custom_width=&#8221;off&#8221; width_unit=&#8221;on&#8221; use_custom_gutter=&#8221;off&#8221; padding_mobile=&#8221;off&#8221; allow_player_pause=&#8221;off&#8221; parallax=&#8221;off&#8221; parallax_method=&#8221;off&#8221; make_equal=&#8221;off&#8221; parallax_1=&#8221;off&#8221; parallax_method_1=&#8221;off&#8221; column_padding_mobile=&#8221;on&#8221; custom_css_main_element=&#8221;max-width:70%;&#8221; custom_margin=&#8221;3em||3em|&#8221; custom_margin_phone=&#8221;0px||0px|&#8221; custom_margin_last_edited=&#8221;on|phone&#8221;][et_pb_column type=&#8221;4_4&#8243;][et_pb_text admin_label=&#8221;Info pour imprimer (EN)&#8221; background_layout=&#8221;light&#8221; text_orientation=&#8221;left&#8221; use_border_color=&#8221;off&#8221; border_color=&#8221;#ffffff&#8221; border_style=&#8221;solid&#8221;]<\/p>\n<p style=\"text-align: center;\"><em>You want to print this recipe? Remember to click on the elements you want to delete on the preview screen, for a made to measure printing!<\/em><\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Makes: 30 small choux | Duration: more than 45 minutes | Difficulty: difficult<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"<p>[et_pb_section admin_label=\"section\"][et_pb_row admin_label=\"Ligne\" make_fullwidth=\"off\" use_custom_width=\"off\" width_unit=\"on\" use_custom_gutter=\"off\" padding_mobile=\"off\" custom_margin=\"1em||2em|\" custom_margin_phone=\"0px||0px|\" custom_margin_last_edited=\"on|tablet\" allow_player_pause=\"off\" parallax=\"off\" parallax_method=\"off\" make_equal=\"off\" parallax_1=\"off\" parallax_method_1=\"off\" parallax_2=\"off\" parallax_method_2=\"off\" parallax_3=\"off\" parallax_method_3=\"off\" parallax_4=\"off\" parallax_method_4=\"off\" column_padding_mobile=\"on\"][et_pb_column type=\"1_4\"][et_pb_blurb admin_label=\"Nombre personnes\" title=\"Pour 30 petits choux\" url_new_window=\"off\" use_icon=\"off\" icon_color=\"#ed3a24\" use_circle=\"off\" circle_color=\"#ed3a24\" use_circle_border=\"off\" circle_border_color=\"#ed3a24\" image=\"http:\/\/www.sabarot.com\/actualites-et-recettes\/actualites-et-recettes\/wp-content\/uploads\/2016\/05\/NombrePersonnes8.png\" icon_placement=\"top\" animation=\"off\" background_layout=\"light\" text_orientation=\"center\" use_icon_font_size=\"off\" use_border_color=\"off\" border_color=\"#ffffff\" border_style=\"solid\" header_font_size=\"16\" custom_css_blurb_title=\"font-weight: bold;\"] [\/et_pb_blurb][\/et_pb_column][et_pb_column type=\"1_4\"][et_pb_blurb admin_label=\"Dur\u00e9e\" title=\"Plus de 45 minutes\" url_new_window=\"off\" use_icon=\"off\" icon_color=\"#ed3a24\" use_circle=\"off\" circle_color=\"#ed3a24\" use_circle_border=\"off\" circle_border_color=\"#ed3a24\" image=\"http:\/\/www.sabarot.com\/actualites-et-recettes\/actualites-et-recettes\/wp-content\/uploads\/2016\/05\/Dur\u00e9e4.png\" icon_placement=\"top\" animation=\"off\" background_layout=\"light\" text_orientation=\"center\" use_icon_font_size=\"off\" use_border_color=\"off\" border_color=\"#ffffff\" border_style=\"solid\" header_font_size=\"16\" custom_css_blurb_title=\"font-weight: bold;\"] [\/et_pb_blurb][\/et_pb_column][et_pb_column type=\"1_4\"][et_pb_blurb admin_label=\"Difficult\u00e9\" title=\"Complexe\" url_new_window=\"off\" use_icon=\"off\" icon_color=\"#ed3a24\" use_circle=\"off\" circle_color=\"#ed3a24\" use_circle_border=\"off\" circle_border_color=\"#ed3a24\" image=\"http:\/\/www.sabarot.com\/actualites-et-recettes\/actualites-et-recettes\/wp-content\/uploads\/2016\/05\/Difficult\u00e94.png\" icon_placement=\"top\" animation=\"off\" background_layout=\"light\" text_orientation=\"center\" use_icon_font_size=\"off\" use_border_color=\"off\" border_color=\"#ffffff\" border_style=\"solid\" header_font_size=\"16\" custom_css_blurb_title=\"font-weight: bold;\"] [\/et_pb_blurb][\/et_pb_column][et_pb_column type=\"1_4\"][et_pb_text admin_label=\"Imprimer\" background_layout=\"light\" text_orientation=\"center\" use_border_color=\"off\" border_color=\"#ffffff\" border_style=\"solid\"] [printfriendly]<\/p><div class=\"et_pb_blurb_container\"><h4 style=\"font-size: 16px;\"><strong>Print<\/strong><\/h4><\/div><p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row admin_label=\"row\"][et_pb_column type=\"1_3\"][et_pb_text admin_label=\"Ingr\u00e9dients\" background_layout=\"light\" text_orientation=\"left\" use_border_color=\"on\" border_color=\"#e90000\" border_style=\"solid\" custom_padding=\"1em|2em|1em|2em\" custom_css_main_element=\"border-radius : 0 3em 0 3em;\" border_width=\"3px\"]<\/p><h2><span style=\"color: #e90000;\"><strong>Ingredients<\/strong><\/span><\/h2><ul><li><a href=\"http:\/\/www.sabarot.com\/62-escargots\" target=\"_blank\">5 dozen snails<\/a><\/li><li>4 eggs<\/li><li>80 g butter + 30 g butter<\/li><li>150 g of flour<\/li><li>25 cl water<\/li><li>\u00bd cac of fine salt<\/li><li>1 bunch parsley<\/li><li>1\/2 clove garlic<\/li><\/ul><p>[\/et_pb_text][et_pb_text admin_label=\"Cr\u00e9dit blogueuse\" background_layout=\"light\" text_orientation=\"center\" use_border_color=\"off\" border_color=\"#ffffff\" border_style=\"solid\" custom_css_main_element=\"background-color:#EBE1CD;||padding:1em;\"]<\/p><p style=\"text-align: center;\"><em>Our partner blogger recipe<br \/> <a href=\"http:\/\/cook--with-love.blogspot.fr\/2013\/02\/gougeres-garnies-aux-escargots-en.html\" target=\"_blank\"><strong>Cook with love<\/strong><\/a><\/em><\/p><p>[\/et_pb_text][\/et_pb_column][et_pb_column type=\"2_3\"][et_pb_text admin_label=\"Pr\u00e9paration\" background_layout=\"light\" text_orientation=\"left\" use_border_color=\"off\" border_color=\"#ffffff\" border_style=\"solid\" background_color=\"#f7f1e5\" custom_css_main_element=\"border-radius: 0 2em 0 2em ;||border-right-style:solid;||border-right-width:3px;||border-right-color:#e90000;||border-radius:0 2em 0 2em;\" custom_padding=\"2em|2em|2em|2em\"]<\/p><h2><span style=\"color: #e90000;\">Preparation<\/span><\/h2><p><strong><span style=\"color: #e90000;\">1.<\/span>\u00a0<\/strong>Preheat the oven to 200 \u00b0 C.<\/p><p><strong><span style=\"color: #e90000;\">2.<\/span>\u00a0<\/strong>In a saucepan, bring to boiling water, salt and butter cut into small pieces while stirring to ensure that butter based. Off the heat, add the flour all at once. Mix vigorously with a wooden spoon. Return to low heat and stir until the dough pulls away from the Pan and forms a ball.<\/p><p><strong><span style=\"color: #e90000;\">3.<\/span>\u00a0<\/strong>Off the heat, stir in eggs one at the wooden spoon. In the end, the dough should be smooth and supple.<\/p><p><strong><span style=\"color: #e90000;\">4.<\/span>\u00a0<\/strong>On a covered plate with parchment paper, draw about 20 small cabbage well spaced using a Pocket socket (or with two tablespoons.) Bake for 25-30 minutes approximately. Do especially not open the oven during the first 20 minutes, otherwise the cabbage would fall back.<\/p><p><strong><span style=\"color: #e90000;\">5.<\/span>\u00a0<\/strong>Flush sn<a href=\"http:\/\/www.sabarot.com\/62-escargots\" target=\"_blank\">ails wi<\/a>th hot water.<br \/> Wash the parsley and peel the garlic. Chop the garlic and parsley very finely.<br \/> Melt butter in a skillet. Add snails and garlic and parsley and FRY 10 minutes.<\/p><p><strong><span style=\"color: #e90000;\">6.<\/span>\u00a0<\/strong>Make cool cabbage on a grid. Cut the head of cabbage and garnish them with snails and the persillade.<\/p><p>Serve immediately. If you prepare them in advance, reheat a few minutes at 140 \u00b0 C.<\/p><p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row admin_label=\"Ligne\" make_fullwidth=\"off\" use_custom_width=\"off\" width_unit=\"on\" use_custom_gutter=\"off\" padding_mobile=\"off\" allow_player_pause=\"off\" parallax=\"off\" parallax_method=\"off\" make_equal=\"off\" parallax_1=\"off\" parallax_method_1=\"off\" column_padding_mobile=\"on\" custom_css_main_element=\"max-width:70%;\" custom_margin=\"3em||3em|\" custom_margin_phone=\"0px||0px|\" custom_margin_last_edited=\"on|phone\"][et_pb_column type=\"4_4\"][et_pb_text admin_label=\"Info pour imprimer\" background_layout=\"light\" text_orientation=\"left\" use_border_color=\"off\" border_color=\"#ffffff\" border_style=\"solid\"]<\/p><p style=\"text-align: center;\"><em>You want to print this recipe? During preview, remember to click on the items you want to remove for printing customized!<\/em><\/p><p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>","_et_gb_content_width":"","footnotes":""},"categories":[912,943,1236,1249],"tags":[],"class_list":["post-2209","post","type-post","status-publish","format-standard","hentry","category-recipes","category-snails","category-starter","category-course","et-doesnt-have-format-content","et_post_format-et-post-format-standard"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Choux puff filled with persillade snails - Sabarot - Des produits bons, sains, naturels<\/title>\n<meta name=\"description\" content=\"Recipe for 30 small choux: small goug\u00e8res filled with snails in parsley and garlic butter (persillade) for appetizer, entry or original aperitif ! 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