Cannelés chorizo-parmesan

Hello food lovers,

Did you enjoy the Kiri madeleines? Then you're going to love this new savoury muffin recipe, for sure! :-)

I made them in a cannelé mould to give them an original shape. ;-)

Here are some lovely chorizo and parmesan cannelés. A perfect recipe for aperitif parties or even as a starter with a small mixed salad.

To make 12 cannelés, you will need:

- 90gr of butter

- 120gr of milk

- 3 eggs

- 200gr of flour

- 10gr of baking powder

- 100gr of parmesan

- 10gr of chives

- 150gr of mild chorizo

- 4 turns of the pepper mill

Let's get started with the recipe!

Start by melting 90gr of butter in the microwave for 1 minute at 600Watt.

The butter should be completely melted. If not, put it back in the microwave for a few seconds.

Pour it into a large bowl and add 120gr of milk.

Crack 3 eggs into the butter and milk.

Vigorously whisk the butter, milk and eggs together until you get a smooth, homogeneous mixture.

Using a sieve, add 200gr of flour and sift it into the previous mixture. I really recommend sifting it to avoid lumps in the batter.

Also add 10gr of baking powder.

To precisely weigh the baking powder, use a measuring spoon scale. It's a must-have tool in the kitchen! Personally I love it and use it in almost all my recipes. ;-)

Whisk everything together to get a smooth batter.

Using a pair of scissors, snip 10gr of chives directly into the batter.

For this recipe, I took a piece of parmesan and grated it using our steel grater.

It's really great for both sweet and savoury recipes.

Grate 100gr of parmesan.

You can also use pre-grated parmesan. ;-)

Once the parmesan is added to the mixture, mix well with the whisk to fully incorporate the parmesan into the batter.

Now we're going to add the chorizo. I used mild chorizo, because personally I don't like it too spicy. ;-P

You can also use spicy chorizo without any problem if you like it. ;-)

Cut 150gr of chorizo into small pieces and add it to the mixture.

Mix well using a spatula this time. This will prevent the chorizo pieces from getting stuck in the whisk. ;-)

Finally, add 4 turns of the pepper mill and mix again.

There we go, our batter is ready.

Pour the batter into a large piping bag.

Use a large jug to fill your piping bag neatly.

Preheat the oven to 180°C fan-assisted.

For this recipe, I used a cannelé mould to change things up from traditional savoury muffins or madeleines.

To prevent sticking when unmoulding, spray each cavity of the mould with release spray.

Cut the tip of the piping bag with a pair of scissors. Make a large enough hole so the chorizo pieces can pass through.

Fill each cavity 3/4 full with the piping bag.

Bake for 20 minutes in the middle of the preheated oven.

There we go, our cannelés have risen nicely and are golden brown.

Let them cool for about 30 minutes at room temperature before unmoulding.

After 30 minutes, unmould them onto a cooling rack to finish cooling completely.

Our cannelés have risen nicely and that was the goal so they are light and soft.

To achieve the look of real cannelés and so they stand straight when you serve them, I recommend cutting the risen top of the cannelé with a knife.

Taste the off-cuts, you'll see they won't last long. ;-)

And there we have it, our cannelés are done.

They will stay fresh for 2 days in a box.

I hope you'll enjoy this new savoury recipe and that you'll try it for your next aperitif! :-)

Sophie

P.S.: All the equipment used can be found at the bottom of the recipe.