For 4 people
 
Ingredients :

Puff pastry :

500 gr of standard flour,
10 gr salt,
250 gr water,
375 gr of butter or margarine.

Trimming :

50 gr of girolles per person,
12 average sized snails per person,
10 gr fresh butter ,
½ gray shallot of Alsace,
½ clove of garlic,
Parsley or chive,
Salt and pepper of the mill,
2 Cl of dry Riesling of Alsace. 

Preparation :

Puff pastry :
 
Prepare the pastry : mix the flour, salt, and water,
Let rest 15 minutes,
Incorporate the butter in the softening then give the two first turns,
Let rest approximately 10 minutes and give again two turns,
Proceed thus three times in all,
Once finished, store the paste from 15 minutes to 1 night,
The more it rests, the better it will be.

Trimming :

Put the butter to be melted in a pan,
Incorporate the shallot,
Let gild,
Brown the snails without colouring in the frying pan with the shallot,
Salt and pepper slightly,
Thaw with the Riesling,
Start again in the same way with the girolles,
Put the snails on top of the mushrooms, then add the chopped garlic,
Add some cream to obtain some sauce or serve plain as it is.

Enjoy your meal !!!
 

In accompaniment the Chief advises you : a Tokay Pinot Gray of Alsace  ' Cuvee Egrappée'

2001 '  of the Winery Jacques Iltis and Fils in Saint-Hippolyte.

This receipt of the Crust of girolles and snails of Kochersberg is a speciality of the Winstub Altenberg in Bergheim.