APPETIZER RECIPES

Savory Cannelés with Chorizo ​​and Parmesan

Savory Cannelés with Chorizo ​​and Parmesan

Christina Cherrier

Ingredient list for the cannelés

For 30 mini Cannelés:

  • 3 1/2 ounces (100g) chorizo
  • 3/4 cup (130g) Parmesan
  • 2 cups (50cl) of milk
  • 2 ounces (60g) butter
  • 1 egg
  • 1 egg yolk
  • 1 cup (100g) flour
  • Salt and pepper
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Cooking instructions

1. Pour the milk into a saucepan, add the butter and bring to a boil.
2. Preheat oven to 410°F (210°C).
3. Beat the whole egg and yolk. Season.
4. Stir in the flour. Mix well.
5. Pour the milk progressively in several steps and mix again.
6. Mix everything in a blender to remove lumps.
7. Add the chorizo cut into small cubes and the thinly-chopped cheese. Mix.
8. Pour into silicone molds. I use this silicone mold for the mini cannelés.
9. Bake for 45 minutes.

Best enjoyed warm.

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Savory Cannelés with Chorizo ​​and Parmesan