The canelé is a small cake from Bordeaux (France), soft and tender, usually flavoured with rum and vanilla, shaped like a fluted cylinder. Here, it is a savoury version, ideal for your next appetizer.
Prep Time: 15 minutes
Backing Time: 30 minutes at 400°F (200°C)
Difficulty: easy
Yield: 30 mini cannelés
Ingredients
- 1 cup of milk (25 cl)
- 2 tablespoons of butter (30 g)
- 1 egg + 1 egg yolk
- 1/4 cup of all-purpose flour (50 g)
- 2 slices of ham
- 1 small jar of dried tomatoes in oil (approx. 100 g)
- ½ tsp dried oregano
- a few basil leaves
- 1 handful of grated Gruyère cheese
- salt and pepper
Instructions
- Preheat oven to 400°F (200°C). Heat the milk with the butter in the microwave or in a small pan.
- In a bowl, mix the egg and yolk with the flour. Gradually stir in the warm milk. Add the oregano.
- Cut the ham and tomatoes into small pieces.
- Place some tomatoes, ham, basil and cheese in silicone moulds for mini cannelés.
- Fill the moulds 2/3 full and bake for about 30 minutes until golden brown.
- Enjoy the cannelés warm or cold.