Savory Chorizo Cheese Bites (Print Version)
# 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:
01 -
Slice the chorizo into very small cubes, and either grate or dice the sheep's milk cheese.
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.
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.
04 -
Stir in the diced chorizo, sheep's milk cheese, and any chosen spices into the batter.
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.
06 -
Let the cannelés cool slightly before removing them from the molds. Serve warm or at room temperature.
# Notes:
01 -
Keep them in a sealed container for 2-3 days
02 -
Reheat in the oven briefly if needed