Savory Cannelés with Comté and Chorizo

Name: Savory Cannelés with Comté and Chorizo
Yield: Makes about 25 pieces
Ingredients: 2 cups milk (500 ml); 4 tablespoons butter (60 g); 1 large egg plus 1 egg yolk; 3/4 cup all-purpose flour (100 g); Salt and pepper; 4 1/2 ounces chorizo (130 g); 6 1/3 ounces Comté cheese (180 g)

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Belgique

Savory Cannelés with Comté and Chorizo

Cooking_tiph @cooking_tiph

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Ingredients

Makes about 25 pieces

2 cupsmilk (500 ml)
4 tablespoonsbutter (60 g)
1large egg plus 1 egg yolk
3/4 cupall-purpose flour (100 g)
Salt and pepper
4 1/2 ounceschorizo (130 g)
6 1/3 ouncesComté cheese (180 g)

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Steps

1

Prepare the ingredients and preheat the oven to 350°F (180°C).
2

Bring the milk and butter to a boil.
3

In a separate bowl, mix the flour with the eggs. Season with salt and pepper.
4

Gradually pour the hot milk and butter mixture into the flour and egg mixture, stirring until smooth and well combined.
5

Cut the chorizo and Comté into small pieces or roughly chop them. Add them to the batter and mix well.
6

Fill cannelé molds about two-thirds full and bake for 20-25 minutes, until golden brown. Let cool before removing from the molds. Serve cold or warm.