Mini Cannelés with Prosciutto

Name: Mini Cannelés with Prosciutto
Total time: 3300 s
Yield: Serves 8 servings
Ingredients: 2 cups milk (500 ml); 4 tablespoons butter (60 grams); 1 large egg; 1 egg yolk; 1 1/4 cups all-purpose flour (150 grams); 2 1/2 ounces Ossau-Iraty cheese, grated (70 grams); 1 pinch Espelette pepper; 6 thin slices prosciutto; 6 ounces prosciutto, thinly sliced (170 grams)

Cuistorando @cuistorando

Mini Cannelés with Prosciutto

Cuistorando @cuistorando

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Ingredients

55 minutes

Serves 8 servings

2 cupsmilk (500 ml)
4 tablespoonsbutter (60 grams)
1large egg
1egg yolk
1 1/4 cupsall-purpose flour (150 grams)
2 1/2 ouncesOssau-Iraty cheese, grated (70 grams)
1 pinchEspelette pepper
6thin slices prosciutto
6 ouncesprosciutto, thinly sliced (170 grams)

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Steps

55 minutes

1

Bring 1 2/3 cups milk (400 ml) and the butter to a boil.
2

In a separate bowl, whisk the egg, egg yolk, and remaining 1/3 cup milk (100 ml). Pour this mixture into the hot milk, stir, and let cool.
3

Add the sifted flour and stir until the batter is smooth. Refrigerate for at least 24 hours.
4

Cut the prosciutto slices into pieces. Grate the cheese.
5

Add the prosciutto pieces, grated cheese, and Espelette pepper to the batter.
6

Butter and flour the cannelé molds, then fill them two-thirds full with the batter.
7

Bake at 428°F (220°C) for 10 minutes, then reduce the temperature to 356°F (180°C) and bake for another 45 minutes.
8

Remove from the molds and let cool. Serve with a salad and garnish with the thinly sliced prosciutto.