<p>Clean the mushrooms and dry them.</p><p>Place each mushroom cap side down (stem up) on the work surface.</p><p>Cut each mushroom in half, then slice each half into 3 mm thick slices using a chef's knife.</p><p>Place the mushroom slices in a gastronorm container.</p><p>Pre-cook in the oven to eliminate excess moisture.</p><p>Roll out the puff pastry on a lightly floured work surface.</p><p>Spread the blue cheese over the entire surface of the pastry, leaving a 1 cm border free.</p><p>Evenly distribute the pre-cooked mushroom slices over the cheese.</p><p>Roll the pastry starting from the longest side to form a tight long log.</p><p>Brush the final edge with beaten egg yolk to seal the pastry.</p><div><div>Using a sharp knife, cut slices 3 to 4 cm thick.</div><div><br></div><div>Arrange the snails on a baking sheet lined with parchment paper, leaving 2 cm space between each piece.</div><div><br></div><div>Generously brush each snail with the remaining egg yolk.</div><div><br></div></div><div>Bake the snails until they are <b>golden brown and crispy.</b></div>