Cannelés with Chorizo, Emmental and Bordier Espelette Chilli Butter

For 6 cannelés 

INGREDIENTS:

  • 100 g / 3 ½ oz. chorizo, medium spicy
  • 25 cl / 1 cup milk
  • 30 g / 2 tbls. de Bordier Espelette Chilli Butter
  • 50 g / 1/4 cup flour
  • 1 whole egg + 1 egg yolk
  • 50 g / 1/4 cup grated Emmental
  • Salt and pepper

 

PREPARATION:

  1. Melt the butter. In a large bowl, mix the egg and yolk with the flour.
  2. Slice the chorizo into small morsels.
  3. Add the milk, melted butter, chorizo and cheese to the batter, then mix.
  4. Pour the batter into the cannelé molds.
  5. Bake in a 200°C/400°F oven for 22 minutes.