Canelés with Chorizo

Name: Canelés with Chorizo
Total time: 1500 s
Yield: Makes 30 mini canelés
Ingredients: 1 cup all-purpose flour (130 grams); 2 eggs; 1/2 cup milk (120 grams); 3 tablespoons unsalted butter, softened (40 grams); 1/2 teaspoon baking powder (2 grams); 1/3 cup shredded Emmental cheese (40 grams); 5 ounces chorizo, finely chopped (140 grams); 5 ounces shredded Swiss cheese (140 grams); 1 pinch Espelette pepper

nosmomentsenfamille @nosmomentsenfamille

Lattes, Occitanie, France

A fun twist for your next appetizer spread!

nosmomentsenfamille @nosmomentsenfamille

Lattes, Occitanie, France

A fun twist for your next appetizer spread!

Saved

Ingredients

25 min

Makes 30 mini canelés

1 cupall-purpose flour (130 grams)
2eggs
1/2 cupmilk (120 grams)
3 tablespoonsunsalted butter, softened (40 grams)
1/2 teaspoonbaking powder (2 grams)
1/3 cupshredded Emmental cheese (40 grams)
5 ounceschorizo, finely chopped (140 grams)
5 ouncesshredded Swiss cheese (140 grams)
1 pinchEspelette pepper

Saved

Steps

25 min

1

Preheat your oven to 410°F (210°C).
2

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.
3

Divide the mixture evenly among mini canelé molds.
4

Bake for 25 minutes.
5

Let cool slightly before serving.