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50ml 10% cream - Laiterie de l'Outaouais
150 GR goat camembert HEIDI - Ferme Floralpe
150 GR fresh goat cheese MICHA - Ferme Floralpe
2 egg yolks
1 tbsp chopped garlic scape
4 stalks freshly chopped tarragon
Salt and pepper from the mill
36 shells of precooked mini pie crusts
Can of 36 snails
Mix the 2 cheeses with the cream, yolks, tarragon, garlic scape, salt and pepper.
Drop a teaspoonful of the mixture obtained in each dough shell and place a snail in the middle.
Bake 10 min. at 325°F (170°C).
Before serving, put a twig of dill on the entree (optional)