The table is set!
I'm glad you enjoyed yesterday's recipe. Here's the recipe I used for the savory mini cannelés.
Les cannelés bordelais salés
- 25 cl milk
- 30 g butter
- 1 whole egg plus 1 egg yolk
- 50 g all purpose flour
- salt and pepper
- your choice of garnish
Bring the milk and butter to a boil. In a large bowl, mix the flour, egg, and egg yolk until combined (I used a stand mixer). Incorporate the hot milk/butter little by little while mixing vigorously. Add salt and pepper to taste.
Mix into the batter whatever garnish you're using. I made two different kinds, so I divided the batter into two equal parts. In the first half, I added 25 g of grated Cantal cheese and 40 g of finely chopped cooked crispy bacon. In the second half, I added 25 g of finely crumbled Roquefort cheese and 25 g chopped toasted walnuts.
Pour the batter into mini cannelé molds (I have a silicone mold that makes 15 cannelés; I think you could also use a mini muffin mold). Fill the molds to 2/3 full. Bake in a preheated 210ºC (410ºF) oven. I actually turned the oven down to 200ºC after the first five minutes. Bake for 20 minutes. keep an eye on them so they don't get over done. Let them cool a little, turn them out of the molds onto a rack to let them cool completely. The cannelés will keep in an airtight container in the refrigerator for a day or two and can be re-heated to crisp them up before serving.
My mold makes 15 cannelés, so I made batches. The recipe says it's for 30 mini cannelés, but I actually got 42 in total. You can also experiment with the garnishes. Some ideas include smoked salmon/dill, mozzarella/sun dried tomato/basil, chopped olives, and chopped foie gras/fig.