You can change things...
Instead of parmesan, you can use Comté or Gruyère.
Instead of cured ham, you can use lardons or cooked ham.
You can leave out the onions and use prunes or walnuts instead…
Well, use what you like ^^.
Ham and cheese cannelés
It’s very quick to prepare, provided you start the day before so the batter can rest. And it’s better than peanuts.
You can leave out the onion if you prefer a milder flavour, or even change the ingredients!
Seasons & months
Preparation
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Step 1
The day before, heat the milk and the butter.
In a mixing bowl, mix the egg and the yolk.
Work in the flour and the parmesan, then the milk and the butter.
Chill the batter.
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Step 2
The next day, mix the batter and fold in half an onion cut into thin slices, which you’ll have fried beforehand in a little fat.
Add the finely chopped ham.
Set the oven to 250 °C.
Put the batter into cannelé moulds. Use a jug to pour the batter if it helps.
Fill the cavities three-quarters full and bake for 10 minutes at 250 °C.
Lower the oven to 180 °C and carry on baking for 35 minutes if your mould’s cavities are small like mine. If they’re bigger, leave them longer.
Turn out straight away.
Recipe photos
Nutritional values
per serving
Recipe for 1 person
Calories
230
kcal
Protein
11,3
grams
Carbohydrates
16,7
grams
Fat
13
grams
Fibre
0,6
grams
Estimated values, calculated automatically from the ingredients' nutritional data.
Recipe by
