Parisian Mini Cannelé

DIFFICULTY
Average Average
PREP TIME
Under 1 Hr. Under 1 Hr.
COOK TIME
Under 30 Min. Under 30 Min.
SERVES
+10 +10
Parisian Mini Cannelé
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
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20 Cup Mini Cannelé Tray
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

  • Method

  • 1
    In a mixing bowl, mix the eggs and flour together. Add the milk, wine, olive oil, salt and pepper and mix.
  • 2
    Keep in the refrigerator for 1 hour.
  • 3
    Preheat the oven to 180°C with a pan placed at the base of the oven.
  • 4
    Dice 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.
  • 5
    Place the tray in the oven and bake for 15 minutes.
  • 6
    Check 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.
  • 7
    Unmould the cannelés by turning the tin over. Dress the tops of the cannelé with sour cream and chives.

Tools for perfection

Stoneware Stackable Ramekin
3.1 out of 5 Customer Rating
Stoneware Stackable Ramekin
8 cm - 0.2L
$24.00