Savory Cannelés with Chorizo ​​and Parmesan

Photo credit: © Eatwell101.com

Sausage Taco Cauliflower Rice Skillet

Apple Kale Salad

20-Minute Sausage Pasta Skillet

Honey Dijon Chicken and Veggies Foil Packs

Crock Pot Lemon Garlic Butter Chicken Thighs

Pepper Steak Stir-Fry (15-Minute )

See more >

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

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.