In the mixer bowl: put the flour, sugar, salt, egg and milk. Knead at speed 2 for 10 min, the dough should become smooth and combined

Then, add the crumbled yeast with your fingertips and the butter cut into pieces at room temperature, knead 5min at speed 2, let stand 10min

Put the dough in the moulds and leave to rise for about 1 hour at room temperature

During this time, strip and chop the parsley, peel and chop the garlic, and mix the parsley and garlic with the butter for a combined texture

Then crush the centre of each small brioche with your finger. Then add a snail and a knob of parsley butter. 

Place in the oven at 200 degrees and cook for 6 to 10 minutes

Serve