Ingredients
/ for 6 people
For 30 mini canelés:
100 g chorizo
100 g comté cheese
50 cl milk
60 g butter
1 egg + 1 yolk
100 g flour
Salt and pepper
Method
1 Pour the milk into a saucepan, add the butter, and bring to a boil.
2 Preheat the oven to 210°C (thermostat 7).
3 In a bowl, beat the egg and 1 yolk, season with salt and pepper, and add the flour. Gradually pour in the milk and mix well. Blend everything in a blender until smooth.
4 Cut the chorizo into very small cubes and grate the comté cheese. Add them to the batter.
To finish, pour the batter into the canelé molds and bake for 30 minutes.