![Cheese Cannelé](/on/demandware.static/-/Sites-LCNZ-Library/default/dw950fce99/images/recipe/LC_20211908_GB_RC_CI_r0000000001700_ENG.jpeg)
For the cheese-lovers. A savoury baked delight with Parmesan and Roquefort cheese, perfect for entertaining.
Main INGREDIENTS
- Dairy
Ingredients
Method
Ingredients
FOR THE CANNELE
- 80g fine grated Parmesan
- 180g flour
- 500ml semi-skimmed milk
- 3 egg yolks
- 5g salt
- 5g ground pepper
FOR THE TOPPING
- 50g Roquefort or marbled cheese
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Method
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1In a mixing bowl, combine the flour and milk, add the egg yolks and mix with a spatula. Add the grated Parmesan, salt, and pepper.
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2Allow the batter to rest at room temperature for an hour before baking. Grease the cups of the Le Creuset Cannelé Tray and pour the mixture in, filling the cups ¾ of the way full.
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3Preheat the oven to 160°C. Bake for 40 minutes at 160°C and finish baking for 10 minutes at 180°C/160°C fan/gas mark 4.
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4Leave the cannelés to cool in the tray. Once cooled, turn them out onto a baking tray. Place a piece of Roquefort on each cannelé and grill at 220°C/200°C fan/gas mark 7.
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5Serve hot with a salad.
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6Cook’s Tip: The dough should not be whipped, or else the cannelés will overflow when cooked.