1. Prepare the choux pastry: bring 120 ml of water to a boil in a saucepan with the butter and a pinch of salt.

2. Remove from heat. Add the flour all at once and mix. Add the eggs one by one, mixing until the preparation is homogeneous.

3. Preheat the oven to 200°C.

4. Place balls of dough on a non-stick plate, brush with egg yolk, and bake for 15 minutes.

5. Turn off the oven, prick the pastry balls with a small knife, and let them cool, door open.

6. Peel and blanch the garlic cloves. Cook for 15 minutes over low heat with the cream, salt, and pepper. Mix and pour half into another saucepan.

7. Add the well-drained snails, bring to a boil, and turn off the heat immediately.

8. Blanch the parsley leaves for 2 seconds; mix with the remaining garlic cream.

9. Cut a lid off the pastry balls and fill with the snails.

10. Place 3 pastry balls per plate, surround with the remaining snails and parsley cream strips; serve immediately.