Mini Cannelés With Prosciutto Recipe by Cuistorando
Cooking Instructions 55 minutes 1 Bring 1 2/3 cups milk (400 ml) and the butter to a boil. 2 In a separate bowl, whisk the egg, egg yolk, and remaining 1/3 cup milk (100 ml). Pour this mixture into the hot milk, stir, and let cool. 3 Add the sifted flour and stir until the batter is smooth. Refrigerate for at least 24 hours. 4 Cut the prosciutto slices into pieces. Grate the cheese. 5 Add the prosciutto pieces, grated cheese, and Espelette pepper to the batter. 6 Butter and flour the cannelé molds, then fill them two-thirds full with the batter. 7 Bake at 428°F (220°C) for 10 minutes, then reduce the temperature to 356°F (180°C) and bake for another 45 minutes. 8 Remove from the molds and let cool. Serve with a salad and garnish with the thinly sliced prosciutto. 1 Bring 1 2/3 cups milk (400 ml) and the butter to a boil. 1 Bring 1 2/3 cups milk (400 ml) and the butter to a boil. 2 In a separate bowl, whisk the egg, egg yolk, and remaining 1/3 cup milk (100 ml). Pour this mixture into the hot milk, stir, and let cool. 2 In a separate bowl, whisk the egg, egg yolk, and remaining 1/3 cup milk (100 ml). Pour this mixture into the hot milk, stir, and let cool. 3 Add the sifted flour and stir until the batter is smooth. Refrigerate for at least 24 hours. 3 Add the sifted flour and stir until the batter is smooth. Refrigerate for at least 24 hours. 4 Cut the prosciutto slices into pieces. Grate the cheese. 4 Cut the prosciutto slices into pieces. Grate the cheese. 5 Add the prosciutto pieces, grated cheese, and Espelette pepper to the batter. 5 Add the prosciutto pieces, grated cheese, and Espelette pepper to the batter. 6 Butter and flour the cannelé molds, then fill them two-thirds full with the batter. 6 Butter and flour the cannelé molds, then fill them two-thirds full with the batter. 7 Bake at 428°F (220°C) for 10 minutes, then reduce the temperature to 356°F (180°C) and bake for another 45 minutes. 7 Bake at 428°F (220°C) for 10 minutes, then reduce the temperature to 356°F (180°C) and bake for another 45 minutes. 8 Remove from the molds and let cool. Serve with a salad and garnish with the thinly sliced prosciutto. 8 Remove from the molds and let cool. Serve with a salad and garnish with the thinly sliced prosciutto. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Baked Garlic and Parmesan Potatoes 🧀 Quick & Easy "Chili Mac" Dinner Sweet Mango Chutney Authentic Spanish Red Rice Montreal Roast Beef 🥩 Sandwiches 🥪 Baked Garlic and Parmesan Potatoes 🧀 Quick & Easy "Chili Mac" Dinner Sweet Mango Chutney Authentic Spanish Red Rice Montreal Roast Beef 🥩 Sandwiches 🥪 Authentic Spanish Red Rice 🍜🥗CHICKEN CHOW MEIN🥗🍜 چپس Paneer Makhana Curry Banana bread Montreal Roast Beef 🥩 Sandwiches 🥪 Coconut pound Cake A treat with Edible chocolate pots Potato Crepes Vanilla cake with chocolate flavor🥮🍫 Authentic Spanish Red Rice 🍜🥗CHICKEN CHOW MEIN🥗🍜 چپس Paneer Makhana Curry Banana bread Montreal Roast Beef 🥩 Sandwiches 🥪 Coconut pound Cake A treat with Edible chocolate pots Potato Crepes Vanilla cake with chocolate flavor🥮🍫