To begin, preheat your oven to 180°C (350°F). In a large bowl, combine the softened butter, minced garlic, parsley, and shallots. Mix thoroughly until the ingredients are evenly distributed throughout the butter. For a more indulgent flavour, add 1 tablespoon of brandy or white wine at this stage. Ensure the butter is creamy and easy to work with.

Drain the snails from their packaging and rinse them under cold water to remove any excess brine. Pat them dry with a clean kitchen towel. If using pre-cooked snails from a can, ensure they are fully dry before proceeding to enhance their flavour absorption.

Carefully spoon a small amount of the garlic butter mixture into each empty snail shell (or into the compartments of your snail dish, if you are using one). Place a snail inside each shell, then fill the remaining space with more garlic butter. Ensure the butter mixture completely encloses the snail for a rich, flavourful result.

Arrange the stuffed snails on a baking tray or in an escargot dish. If using a baking tray, crumple foil beneath the snails to keep them upright, ensuring the butter doesn't spill out during baking. This step ensures the snails remain succulent and the butter mixture doesn’t evaporate.

Season the top of each snail with a pinch of salt and freshly ground black pepper for added depth of flavour. This step balances the richness of the garlic butter and enhances the taste of the snails.

Place the tray or dish in the preheated oven and bake for 10-12 minutes, or until the butter is bubbling and fragrant, with a slight golden tint around the edges. Keep an eye on the butter to ensure it doesn't burn or dry out.

Remove the snails from the oven and let them cool slightly for 2-3 minutes. This resting period allows the butter to settle, making the dish easier to eat and ensuring each bite is flavourful.

Serve the Escargots de Bourgogne immediately with slices of crusty baguette on the side. The bread is perfect for soaking up the delicious garlic butter. Garnish the dish with a sprinkle of extra chopped parsley for a fresh finish. For an authentic French touch, pair with a glass of dry white wine.