Escargot in Puff Pastry

This recipe came across my desk a few weeks ago. I have a thing for the snail. I had them on my birthday and will likely have them if they are on the menu. It's really about the garlic and the butter and the bread to dip it in. So here, you get the whole package wrapped up in one! Bon Appetit! [From the Amateur Gourmet blog, please note, the "chef" did not have a good experience consuming these snails, but I'm willing to give it a try.]

Ingredients:
Puffs:

• 1 cup water
• ½ cup infused olive oil
• ½ tsp sugar
• 1 cup all-purpose or bread flour
• 3 large eggs and 3 large egg whites
• 3 large garlic cloves, very finely chopped in salt
• ½ tsp salt

1. Preheat oven to 400 and line a cookie sheet with parchment paper
2. In a medium saucepan bring the water, oil and sugar to a boil
3. Remove from heat and add the flour all at once
4. Stir vigorously with a wooden spoon until dough forms a ball and leaves the side of the pan
5. Return pan to low heat and mash continuously for 3 minutes
6. Transfer dough to the food processor
7. Leaving feed tube open, process 15 seconds
8. Pour in the eggs all at once and process for 30 seconds; dough should be too soft to hold peaks. If it is not, add a small amount of water.
9. Add garlic and stir
10. Using a pastry sleeve or a tablespoon, pipe about 2 tablespoons of dough onto the cookie sheet spaced 1.5 inches apart
11. Bake for 30 minutes, checking often, until puffs are golden brown and firm enough to lift without collapsing
12. While the puffs are baking, begin on the snail butter

Snails and Snail Butter:

• 1 can of 12 large Helix snails
• 4 tbs unsalted butter softened
• 1 small shallot
• 1 large clove garlic
• Salt to taste
• ¼ cup flat-leaf parsley, packed
• 5 drops or small pinch of hot sauce or cayenne
• Tiny pinch nutmeg
• Fresh ground white pepper to taste

1. When you have removed the puffs from the oven, raise the oven temperature to 450 degrees
2. Line a cookie sheet with foil
3. Smash the shallot and garlic, then sprinkle with salt and mince
4. Add parsley to garlic mixture and mince all together
5. Add parsley, garlic, shallot and other spices to a small bowl with the softened butter
6. Allow butter to soften until spreadable and then mix it
7. Cut off the top ¼ or so of each puff and reserve the tops
8. Place one snail in each puff
9. Add a dollop of the butter to the top of the snails
10. Bake in the oven for 3-5 minutes, until the butter is bubbling
11. Return tops to the puffs and serve at room temp, or refrigerate covered for up to 2 days