Cannelés with chorizo, Comté cheese and olives
Ingredients
For
8
personnes
- 50 cl of milk
- 25g of full-flavoured French olive oil
- 100g of flour
- 2 eggs
- 150g grated Comté cheese
- 50g of diced chorizo
- 50g pitted black olives
- Salt, pepper
Tip
To make your chorizo, Comté and olive cannelés, you can place the chorizo, Comté and olives in the moulds and then cover them with batter; this will ensure the filling is evenly distributed.
Instructions
- Bring the milk to the boil. Add the olive oil.
- In a mixing bowl, whisk the flour with one whole egg and the yolk of the second egg until you have a smooth batter.
- Pour the milk and olive oil mixture into the dough and mix until the dough is smooth.
- Chill for an hour.
- Preheat the oven to 210°C.
- Add the chorizo, grated Comté cheese and chopped olives to the dough. Season with salt (sparingly) and pepper.
- Fill the cannelé moulds two-thirds full.
- Bake in the oven for about 45 minutes. Leave to cool slightly before turning out.
Tip
To make your chorizo, Comté and olive cannelés, you can place the chorizo, Comté and olives in the moulds and then cover them with batter; this will ensure the filling is evenly distributed.
We recommend...
For this recipe, choose a PDO huile d'olive de la Vallée des Baux-de-Provence (intense flavour) for its aromas of freshly cut grass, apple, almond, raw artichoke, fresh hazelnut or tomato leaf. Don’t
have any? Then opt for PDO huile d'olive d'Aix-en-Provence, PDO huile d'olive de Haute-Provence, PDO huile d'olive de Nîmes, PDO huile d'olive de Provence, PDO huile d'olive du Languedoc or PDO huile d'olive de Corse - Oliu di Corsica.
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