Canelés with Chorizo and sheep's cheese

Canelés with Chorizo and sheep's cheese

  • 4 pers.
  • 15 mins of preparation
  • 45 cooking minutes

Ingredients

  • 100g sheep's cheese
  • 80g chorizo
  • 100g of flour
  • 40cl of milk
  • 50g of butter
  • 1 egg
  • 1 egg yolk
  • Pepper or Espelette pepper
  • Salt

Preparation

Preheat the oven to 210°C (th.7)

Pour the milk into a saucepan, add the butter and bring to the boil.

Remove the skin from the chorizo and dice it and the sheep's cheese.

Whisk the egg and yolk in a bowl. Add salt and pepper. Add the flour and mix, then gradually add the butter and milk mixture.

Add the chorizo cubes and the sheep's cheese and mix. Divide the mixture between the fluted tins, put in the oven and cook for about 45 minutes. Turn off the oven and let the cranberries cool in the oven and in their moulds to prevent them from "shrivelling" due to the thermal shock.

Note: you can replace the pepper with Espelette pepper. The latter will give a pleasant taste to your canelés. It is not stronger than the pepper.

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