Mini Canelés with Chorizo

Name: Mini Canelés with Chorizo
Total time: 4200 s
Yield: Makes about 55 mini canelés
Ingredients: 5.3 oz chorizo sticks, cut into matchsticks (150 g); 2 1/8 cups milk (500 ml); 1/4 cup butter (60 g); 1 large egg; 1 egg yolk; 1 1/4 cups all-purpose flour (150 g); 2.5 oz grated Parmesan cheese (70 g)

Cuistorando @cuistorando

Mini Canelés with Chorizo

Cuistorando @cuistorando

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Ingredients

1 hour 10 minutes

Makes about 55 mini canelés

5.3 ozchorizo sticks, cut into matchsticks (150 g)
2 1/8 cupsmilk (500 ml)
1/4 cupbutter (60 g)
1large egg
1egg yolk
1 1/4 cupsall-purpose flour (150 g)
2.5 ozgrated Parmesan cheese (70 g)

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Steps

1 hour 10 minutes

1

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

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

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

Cut the chorizo sticks into small pieces and cook them in a dry skillet for 5 minutes, stirring constantly. Add to the canelé batter.
5

Butter and flour the canelé molds, then fill them two-thirds full with the batter.
6

Bake at 428°F (220°C) for 10 minutes. Lower the oven temperature to 356°F (180°C) and bake for another 45 minutes.