Mini Canelés with Chorizo and Comté Cheese

Name: Mini Canelés with Chorizo and Comté Cheese
Total time: 4200 s
Yield: Serves 4-5 servings
Ingredients: 5 1/3 oz mild chorizo (150 g); 3 1/2 oz Comté cheese (100 g); 1 onion; 1 whole egg and 1 egg yolk; 1 cup (1 tablespoon) low-fat milk (about 1 cup plus 1 tablespoon, 250 ml); 2 1/2 oz all-purpose flour (70 g); 1 oz unsalted butter (30 g)

stl @stl_cuisine

I've been making these little canelés for appetizers for years, and every time I serve them, people ask for the recipe. Find more recipes on my cookpad.com profile stl_cuisine.

stl @stl_cuisine

I've been making these little canelés for appetizers for years, and every time I serve them, people ask for the recipe. Find more recipes on my cookpad.com profile stl_cuisine.

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Ingredients

1 hr 10 min

Serves 4-5 servings

5 1/3 ozmild chorizo (150 g)
3 1/2 ozComté cheese (100 g)
1onion
1whole egg and 1 egg yolk
1 cup (1 tablespoon)low-fat milk (about 1 cup plus 1 tablespoon, 250 ml)
2 1/2 ozall-purpose flour (70 g)
1 ozunsalted butter (30 g)

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Steps

1 hr 10 min

1

Beat the whole egg and yolk together, then add the flour.
2

Bring the milk to a boil. Remove from heat, add the butter, and let cool until just warm.
3

Gradually pour the milk mixture into the egg and flour mixture, stirring constantly. The batter will be quite liquid—don’t worry. Do not add salt or pepper; the cheese and chorizo will add enough flavor. For best results, cover and refrigerate the batter for 24 hours, but this step is optional.
4

Peel and dice the chorizo into small cubes. Finely slice the onion. Add both to the batter along with the cheese, and mix well.
5

Fill your molds three-quarters full. Bake for 10 minutes at 430°F (220°C), then lower the oven to 350°F (180°C) and bake for another 50 minutes. Let rest for 5 minutes before removing from the molds. You can make these ahead and keep them at room temperature. To reheat, place them in the oven for 5 minutes at 400°F (200°C)—do not use the microwave, as they will lose their crispiness.