Cheese Cannelé

DIFFICULTY
Average Average
PREP TIME
Over 2 Hrs. Over 2 Hrs.
COOK TIME
Under 1 Hr. Under 1 Hr.
SERVES
+10 +10
Cheese Cannelé
For the cheese-lovers. A savoury baked delight with Parmesan and Roquefort cheese, perfect for entertaining.
Main INGREDIENTS
  • Dairy
Ingredients
Method

Ingredients

FOR THE CANNELE
  • 80g fine grated Parmesan
  • 180g flour
  • 500ml semi-skimmed milk
  • 3 egg yolks
  • 5g salt
  • 5g ground pepper
FOR THE TOPPING
  • 50g Roquefort or marbled cheese

  • Method

  • 1
    In a mixing bowl, combine the flour and milk, add the egg yolks and mix with a spatula. Add the grated Parmesan, salt, and pepper.
  • 2
    Allow the batter to rest at room temperature for an hour before baking. Grease the cups of the Le Creuset Cannelé Tray and pour the mixture in, filling the cups ¾ of the way full.
  • 3
    Preheat the oven to 160°C. Bake for 40 minutes at 160°C and finish baking for 10 minutes at 180°C/160°C fan/gas mark 4.
  • 4
    Leave the cannelés to cool in the tray. Once cooled, turn them out onto a baking tray. Place a piece of Roquefort on each cannelé and grill at 220°C/200°C fan/gas mark 7.
  • 5
    Serve hot with a salad.
  • 6
    Cook’s Tip: The dough should not be whipped, or else the cannelés will overflow when cooked.