Mini Cannelés With Peas, Gruyère, And Ham
Looking to jazz up your appetisers with a bit of French flair? These mini cannelés are a savoury twist on the classic Bordeaux pastry, filled with sweet peas,
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at canelemold.com.au.
Cooking tools:
- Canele mold
- Hand mixer
- Kitchen scale
- Oven
- Mixing bowl
- Whisk
- Colander
- Grater
- Chef's knife
- Cutting board
- Measuring spoon
- Cooling rack
Ingredients
- 50 g all-purpose flour
- 30 g unsalted butter, melted
- 150 g light cream
- 2 large eggs
- 140 g drained peas
- 75 g diced ham
- 70 g grated Gruyère cheese
- 2 tablespoons sunflower seeds
- Salt, pepper, and nutmeg to taste
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