Mini Canelés With Chorizo Recipe by Cuistorando
Cooking Instructions 1 hour 10 minutes 1 Bring 1 2/3 cups milk (400 ml) and the butter to a boil. 2 In a separate bowl, whisk together the egg, egg yolk, and remaining 1/3 cup milk (100 ml). Pour this mixture into the hot milk and butter, stir, and let cool. 3 Add the sifted flour and stir until the batter is smooth. Add the grated Parmesan cheese. Refrigerate for at least 24 hours. 4 Cut the chorizo sticks into small pieces and cook them in a dry skillet for 5 minutes, stirring constantly. Add to the canelé batter. 5 Butter and flour the canelé molds, then fill them two-thirds full with the batter. 6 Bake at 428°F (220°C) for 10 minutes. Lower the oven temperature to 356°F (180°C) and bake for another 45 minutes. 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 together the egg, egg yolk, and remaining 1/3 cup milk (100 ml). Pour this mixture into the hot milk and butter, stir, and let cool. 2 In a separate bowl, whisk together the egg, egg yolk, and remaining 1/3 cup milk (100 ml). Pour this mixture into the hot milk and butter, stir, and let cool. 3 Add the sifted flour and stir until the batter is smooth. Add the grated Parmesan cheese. Refrigerate for at least 24 hours. 3 Add the sifted flour and stir until the batter is smooth. Add the grated Parmesan cheese. Refrigerate for at least 24 hours. 4 Cut the chorizo sticks into small pieces and cook them in a dry skillet for 5 minutes, stirring constantly. Add to the canelé batter. 4 Cut the chorizo sticks into small pieces and cook them in a dry skillet for 5 minutes, stirring constantly. Add to the canelé batter. 5 Butter and flour the canelé molds, then fill them two-thirds full with the batter. 5 Butter and flour the canelé molds, then fill them two-thirds full with the batter. 6 Bake at 428°F (220°C) for 10 minutes. Lower the oven temperature to 356°F (180°C) and bake for another 45 minutes. 6 Bake at 428°F (220°C) for 10 minutes. Lower the oven temperature to 356°F (180°C) and bake for another 45 minutes. 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 Nutribullet Avocado 🥑 Fruit Smoothie Beef wellington with handmade puff pastry Oh Sweet Basil 😋 Butter and Plum Jelly Toast California Farm Plum Pizza Nutribullet Avocado 🥑 Fruit Smoothie Beef wellington with handmade puff pastry Oh Sweet Basil 😋 Butter and Plum Jelly Toast California Farm Plum Pizza Hot pickled beets Chickpea cucumber feta salad Beef wellington with handmade puff pastry Chocolate Mithai Matar Dal Fritters Sweet lime mocktail Cream Cracker Smiley Whole Wheat Laccha Paratha Cranberry chocolate fudge Beans / sweet potato porridge Hot pickled beets Chickpea cucumber feta salad Beef wellington with handmade puff pastry Chocolate Mithai Matar Dal Fritters Sweet lime mocktail Cream Cracker Smiley Whole Wheat Laccha Paratha Cranberry chocolate fudge Beans / sweet potato porridge