Doing it the French way: snails puff pastry and Alexandra cocktail.
Snails puff pastry
- 25g of butter
- 1 egg yolk
- Puff pastry dough
- 20 burgundy snails already cooked
- Garlic cloves
(Prehat the oven to 180° C)
Prepare the garlic butter. Peer the garlic cloves and cut the butter into cubes.
Spread the snails in the puff pastry. Brush the top of the puff pastry sections with egg yolk so that they brown when cooked. Place the snail pastry in parsley on parchment paper. Fry the snail puffs in parsley for 15 minutes.
- 1/2 shot of rum
- 1 shot of coffee liquor
- 3/4 shot of milk
- 3/4 shot of whipped cream
Beat all the ingredients with ice and filter finely into the cooled glass.