Savoury Cannelé with grated Entremont comté cheese
- 200 g grated Entremont Comté cheese
- 50 cl milk
- 60 g butter (+ 50 g for the mould)
- 2 whole eggs + 2 yolks
- 100 g flour
- Salt + pepper corns
Pour the milk into a saucepan. Add the butter and bring to the boil.
In a bowl, mix the flour and eggs. Gradually incorporate the boiling milk. Stir again. Salt and pepper to taste.
Add the grated Entremont comté cheese. Stir.
Leave to stand for 1 hour in the fridge.
Pre-heat the oven at 210 °C. Pour the mixture into mini cannelé moulds greased with the butter. The moulds should be 3/4 filled.
Bake at 210 °C. After 10 minutes, lower the heat to 170-180 °C and bake for approximately 25 minutes. Eat warm.
Photo Credits : Stéphanie Iguna (Geek and Food)