Perfectly petite, these flavoursome mini cannelés are a savoury delight and a great appetiser option for any occasion.
Main INGREDIENTS
- Flour
FOR THIS RECIPE WE LOVE TO USE
20 Cup Mini Cannelé Tray
Price reduced from
$80.00
to
$40.00
Ingredients
Method
Ingredients
- 2 eggs
- 80g flour
- 180ml milk
- 40ml white wine
- 45ml Olive oil
- Salt and pepper
- 75g diced ham
- 50g diced Emmental cheese
- 20g melted butter, for greasing
- Sour cream and chives, for topping
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Method
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1In a mixing bowl, mix the eggs and flour together. Add the milk, wine, olive oil, salt and pepper and mix.
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2Keep in the refrigerator for 1 hour.
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3Preheat the oven to 180°C with a pan placed at the base of the oven.
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4Dice the ham and cheese into small cubes, approximately 5mm each. Lightly grease a Le Creuset 12 Cup Mini Cannelé Tray and divide the diced ham and cheese per cup. Pour in the refrigerated egg mixture.
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5Place the tray in the oven and bake for 15 minutes.
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6Check the colour of the cannelé towards the end of cooking; if the cannelé is still "blonde", extend the baking time for a few minutes; otherwise, let the cannelé cool in the oven for around fifteen minutes.
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7Unmould the cannelés by turning the tin over. Dress the tops of the cannelé with sour cream and chives.
