Savoury Cannelé with grated Entremont comté cheese

Savoury Cannelé with grated Entremont comté cheese
serves 6
Preparation time : 1h45 minutes / Cooking time : 35 minutes


  • 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)

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