Preheat your oven to 410°F (210°C).

In a mixing bowl, whisk together the eggs and milk. Add the flour and baking powder, then mix in the softened butter. Stir in the finely chopped chorizo, shredded cheeses, and a pinch of Espelette pepper.

Divide the mixture evenly among mini canelé molds.

Bake for 25 minutes.

Let cool slightly before serving.