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Delightful Savory Chorizo Bites

Featured in Snacks and bites for hungry moments.

These savory bites transform Bordeaux’s classic pastry into a flavor-packed appetizer. The spicy kick of chorizo pairs perfectly with the creamy, soft cheese inside, all wrapped in a crunchy yet tender shell. True to the original technique, these treats deliver their renowned golden crust while giving a contemporary nod to southern-inspired flavors. Designed for appetizer plates, they’re both pre-make friendly and easy to reheat, making them a great choice to surprise your guests with irresistible textures and tastes.
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Maria from tastyhush
Updated on Tue, 04 Mar 2025 22:15:02 GMT
Savory Chorizo and Sheep Cheese Canneles Pin it
Savory Chorizo and Sheep Cheese Canneles | Tastyhush.com

Savory chorizo and sheep's milk cheese cannelés offer an innovative twist on the classic French pastry. This hearty version combines the signature cannelé texture - crispy exterior with tender interior - with the rich flavors of Spanish chorizo and creamy sheep's cheese.

These savory bites make an excellent addition to any appetizer spread. The familiar cannelé shape takes on new life with this creative savory interpretation.

Key Ingredients and Selection Tips

  • Chorizo: Select a firm, slightly spicy variety - authentic Spanish chorizo works best
  • Sheep's Milk Cheese: Choose a young, creamy cheese that melts smoothly
  • Milk: Whole milk provides the richest texture
  • Butter: High-quality unsalted butter ensures proper texture
  • Flour: All-purpose flour produces ideal results
  • Eggs: Room temperature eggs blend more effectively

Step-by-Step Instructions

1.
Begin with the milk and butter mixture. Gently warm milk with cubed butter, stirring frequently. The mixture should be lukewarm to prevent cooking the eggs.
2.
Dice chorizo into uniform 3-4mm cubes. This size ensures even distribution throughout the batter.
3.
Either finely grate or mince the sheep's cheese into tiny pieces for consistent melting.
4.
Beat eggs until light and foamy. Gradually stream in the warm milk-butter mixture while whisking constantly.
5.
Sift flour gradually into the mixture, whisking continuously to prevent lumps. The batter should be slightly thicker than crepe batter.
6.
Thoroughly butter the molds, even if using silicone. Proper greasing is essential for clean release.

Proper baking technique is crucial for achieving the signature cannelé texture.

Double batches are convenient for unexpected guests or parties.

Savory Chorizo and Sheep's Cheese Cannelés Pin it
Savory Chorizo and Sheep's Cheese Cannelés | Tastyhush.com

These savory cannelés demonstrate how classic recipes can be thoughtfully reimagined while maintaining their fundamental appeal.

Frequently Asked Questions

→ Can I substitute the cheese?
Definitely! Try using grated parmesan or mild cheddar for a different, tasty twist.
→ Do I need special molds?
For the iconic shape, yes. But muffin trays work just fine for a simpler version.
→ Can they be prepped in advance?
Absolutely, they’ll stay good for 2–3 days and can be reheated in the oven before serving.
→ How do I make sure I get that crunchy crust?
Grease the molds really well and preheat the oven for best results.
→ Are they freezer-friendly?
Yes, they freeze well for up to 2 months. Pop them in the oven to crisp them back up.

Savory Chorizo Cheese Bites

A creative spin on traditional Bordeaux-style cannelés with a savory twist of chorizo and sheep cheese. Ideal for wowing your guests at gatherings.

Prep Time
15 Minutes
Cook Time
25 Minutes
Total Time
40 Minutes
By: Maria

Category: Appetizers

Difficulty: Intermediate

Cuisine: French

Yield: 12 Servings (12 cannelés)

Dietary: ~

Ingredients

→ Main Ingredients

01 40g unsalted butter with an extra bit for greasing
02 2 eggs
03 25cl milk
04 100g flour

→ Toppings

05 80g sheep's milk cheese, either grated or diced
06 80g chorizo (mild or spicy), diced into small cubes

→ Seasoning

07 A pinch of salt and pepper
08 Optional spices: smoked paprika, Espelette pepper
09 1 tsp baking powder (optional for a fluffier texture)

Instructions

Step 01

Slice the chorizo into very small cubes, and either grate or dice the sheep's milk cheese.

Step 02

On low heat, melt the butter into the milk in a small pot. Once it's all melted, turn off the heat and let it cool down to lukewarm.

Step 03

In a mixing bowl, whisk the eggs. Combine with the lukewarm milk-butter mixture. Gradually sift in the flour (and baking powder if using) while thoroughly mixing to avoid clumps. Season with salt and pepper.

Step 04

Stir in the diced chorizo, sheep's milk cheese, and any chosen spices into the batter.

Step 05

Preheat your oven to 200°C. Generously butter the cannelé molds. Fill them about three-quarters full with the mixture. Bake for 20-25 minutes, or until golden brown and dry when tested with a toothpick.

Step 06

Let the cannelés cool slightly before removing them from the molds. Serve warm or at room temperature.

Notes

  1. Keep them in a sealed container for 2-3 days
  2. Reheat in the oven briefly if needed

Tools You'll Need

  • Cannelé molds
  • Small pot
  • Mixing bowl
  • Whisk

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Includes gluten
  • Includes dairy
  • Includes eggs

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 180
  • Total Fat: 11 g
  • Total Carbohydrate: 12 g
  • Protein: 8 g