An alternative to the pain au chocolat or croissant, Escargot Au Chocolat boasts decadent whorls of pastry filled with cocoa almond cream. A dusting of confectioners’ sugar adds the sweetest of grace notes to these perfect spirals.
Text Melissa Lester
Photography Stephanie Welbourne Steele
Styling Sidney Bragiel
Recipe Development Tricia Manzanero
Food Styling Vanessa Rocchio
For more Gallic recipes fresh from the oven, see “The French Breadbasket” in the May/June 2021 issue, available at victoriamag.com.
