Savory Canelés with Chorizo and Sun-Dried Tomatoes in Olive Oil

Name: Savory Canelés with Chorizo and Sun-Dried Tomatoes in Olive Oil
Total time: 2400 s
Yield: Makes about 40 mini canelés
Ingredients: 1 cup all-purpose flour (about 120 grams); 3 1/2 tablespoons unsalted butter (about 50 grams)

hélène et la marmelade @helene

Bouzigues, Occitanie, France

These unique little canelés add a spicy kick to your appetizers.

hélène et la marmelade @helene

Bouzigues, Occitanie, France

These unique little canelés add a spicy kick to your appetizers.

Saved

Ingredients

35 to 40 minutes, until nicely golden

Makes about 40 mini canelés

1 cupall-purpose flour (about 120 grams)
3 1/2 tablespoonsunsalted butter (about 50 grams)
2 large eggs plus 2 egg yolks
2 cups whole milk (about 500 ml)
3 1/2 ounces shredded mozzarella or Swiss cheese (about 100 grams)
1/2 spicy chorizo sausage
12 sun-dried tomatoes in olive oil
Salt and pepper, to taste

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Steps

35 to 40 minutes, until nicely golden

1

Preheat the oven to 375°F (190°C).
2

Heat the milk in a saucepan and melt the butter in it.
3

Remove from heat and stir in the shredded mozzarella or Swiss cheese.
4

In a mixing bowl, whisk together the whole eggs, egg yolks, and sifted flour. Gradually add the warm milk mixture while whisking. Let the batter cool, then refrigerate for 1 hour.
5

Meanwhile, drain the sun-dried tomatoes, peel the chorizo, and chop both into small pieces. (You can use a food processor to make this easier.)
6

After 1 hour, mix the chorizo and tomatoes into the batter, then fill your mini canelé molds.
7

Bake for about 35 to 40 minutes, until golden brown. (If you have leftover batter, you can freeze it—it freezes very well.)