Be My Guest – Escargots Briochés

PinWe are so quickly on the third Saturday of the month! And I can’t be more excited… I have one of my favorite bloggers, somebody whose consistency and style of blogging I look onto.


She is someone who has an unending passion for blogging that despite having a full time job, she still cooks and blogs so many recipes on her blog. She is in her tenth year of blogging and she boast of more than 3000 recipes, ranging from French – where she is based, to Indian and Tamilian – her true blood, to so many international recipes. I better not talk about her bakes – I keep looking at them and drooling, plus hoping that she was my neighbor! Who wouldn’t want one like her? 🙂


Are you wondering who I am talking about? It’s none other than Priya Suresh, someone I respectfully call Priyaakka, who blogs at Priya’s Versatile Recipes as well as Cook n Click – oh yes, two blogs at the same time! You know one thing what I like about her – she has neat, no frills photographs for each recipe, that makes you feel she is somebody next door. Despite being a seasoned blogger, I have found her to be really down to earth. In fact, I had done a guest post for her series when she was introducing new bloggers. She is definitely one person I would love to meet up some day, when the chance comes. I must say that she is one of my motivators to continue blogging when I don’t feel like it! When I popped the question to her for a guest post, it was an instant “yes” and then, this is what she brings along – a French delicacy oozing of custard in every bite… shhh… I wish I could taste this! Let’s move onto akka’s post…




Am Priya Suresh, a foodie living in Paris, France who turned as a full time foodblogger. I have started blogging before 9 years just to kill my leisure time but now it turned as a part of my life. My blog space have more than 3000 recipes still i have so many recipes to try and post. My blog have numerous baking, Interesting International dishes and many more traditional Tamilian recipes which i learned from my Mother and Grandmas.



I have been following Sis Rafeeda’s space since a long, though i cant say how and when i crossed her space. I fondly call her as Rafee Sis,i should say a big thanks to this virtual world of blogging for introducing me some good and wonderful souls like Rafee sis. I simply love her space, especially for her Emirati cuisine and Malabari cuisine. I always love to write a recipe introduction like her. I have tons to say about her, but am struck with my words.


Its really so kind of Rafee sis for asking me to write a guest post on her space, am so honoured and happy to be her guest.

Escargots Briochés is one among the popular viennoisserie easily available in each and every street corner bakeries in Paris. Whoever love croissants will definitely enjoy thoroughly this brioche rolls loaded with pastry cream and chocolate chips. With a basic brioche dough and homemade pastry cream, trust me these viennoisseries are dangerously addictive to kick start a day or to enjoy on a weekend-brunch.


Escargots Briochés aux pepites de chocolat /Brioche Rolls with Pastry cream and Chocolate chips


For brioche:
4cups White bread flour/All purpose flour
1/4cup Sugar
140grms Butter (melted)
1cup Milk
2 Eggs (beaten)
2tsp Instant yeast
Chocolate chips (as per need)
Egg yolk (for brushing the top)
1tbsp Milk
Créme Pâtissière/Pastry cream:
1+1/3cup Milk
2 Egg yolks
1tsp Vanilla extract
1tbsp Cornflour
1/4cup Sugar


For kneading:

Take the flour, salt, sugar and yeast in a bowl, meanwhile whisk the milk, melted butter and beaten egg in an another bowl.

Slowly add the wet ingredients to the flour and knead to form a soft stickly dough.

If you are using stand mixer,knead well until the dough turns smooth and shiny, it will take 15-20minutes.

Place the dough in a greased bowl and keep in a warm place covered tightly with a plastic wrap for 2hours.


 Making pastry cream:

Heat the milk in simmer, meanwhile whisk the egg yolks with sugar and vanila extract.

Add the hot milk slowly and whisk everything, transfer this mixture in a saucepan and whisk until they turns thick.

Pour it in a bowl and cover it with a clingfilm right on the surface of the pastry cream to prevent the skin forming and cool it completely.

Arrange it in fridge until required.



Punch the dough and knead again for a while, roll it as a rectangle over a floured surface.

Spread the pastry cream over the dough, sprinkle the chocolate chips and roll tightly starting from the longer side of the dough.

Slice as medium sized rolls and arrange on a baking tray lined with a baking sheet.

Cover the baking tray and keep it aside for half an hour.

Now mix the egg yolk and milk, brush the top of the rolls generously with the yolk mixture.

Preheat the oven to 350F, bake the brioches escargots in the middle rack for 20-25 minutes until they turns golden brown.

Cool it completely and enjoy.

Seriously, I wish guest posts came not only with the recipe and pictures but also with a parcel for tasting! Especially looking at those custard oozing buns, I am wishing for it even more… hehe…


Thank you so much Priyaakka, for being such a humble soul and coming this way to be on my blog, I am definitely overwhelmed… hope all of you enjoyed this post and wishing you a great weekend ahead!


Join the Conversation

  1. A real honour for me sis. Omg how beautifully you have written the intro. Seriously am so blessed sis to have wonderful bond in this bloggy world. Thank you for asking me to be a part of your guest post .

    1. Rafeeda AR Author says:

      I am actually honored that you are on my little space… Really appreciate the humble person that you are…

  2. beautiful !! I love brioches !! so much!!

    1. Rafeeda AR Author says:

      Thanks a lot Gloria…

  3. When I saw “escargot” in the heading, I was wondering if you put up a dish with snails…then I saw the brioches- in the form of snails.. Pretty neat. Nice post Rafee and Priya!

    1. Rafeeda AR Author says:

      Oh goodness! That sounds gross… hehe… Thank you so much Tisa…

  4. Such a lovely guest you have got with such detailed and a yummy recipe!

    1. Rafeeda AR Author says:

      Thank you so much Ruxana…

  5. Lovely and talented guest. Great recipe dear Priya. Well written Sweetie

    1. Rafeeda AR Author says:

      Thank you so much Tum…

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