Chorizo and bell pepper cannelés

Do you know what cannelés are? It’s a french pastry, usually sweet with a slight taste of rhum. I made a savory version and because it is picnic season already, this is a recipe easy to grab and go enjoy on the grass or on the beach. What do you normally bring for a picnic ?

So I chose a famous and trust worthy combo : chorizo and bell pepper. It just reminds me of heat and summer and paella… If you are short in time, buy some store bought roasted red pepper. You can really make it with what you have in the fridge. Ham, cheese, zucchini…

Chorizo and bell pepper cannelés (30 mini cannelés) :

  • 1 egg + 1 yolk
  • 50g flour
  • 30g butter
  • 25 cl milk
  • 50g chorizo
  • 1 red bell pepper
  • 1 handful grated cheese
  • 1 tsp oregano (dried)
  • Salt and pepper

Preheat the oven at 180°C/350°F.

Place your washed bell pepper on a baking sheet and roast it for 20 minutes. When it is kinda burnt, transfer to a zip lock bag and let it steam for 5 minutes.

In a small pan, melt butter and milk. Don’t boil.

In a big bowl, mix the egg, the yolk and flour. Add slowly the butter/milk mixture and whisk. Add oregano, season to taste.

Peel the bell pepper and cube it in small pieces.

In greased cannelés pans, add little pieces of chorizo, bell pepper, grated cheese. Fill 2/3 with the batter.

Bake at 180°C/350°F for 20 minutes or until the cannelés are golden.

 


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