The ingredients
• 100 g / 3 ½ oz. chorizo, medium spicy
• 25 cl / 1 cup milk
• 30 g / 2 tbls. of Bordier Espelette Chilli Butter
• 50 g / 1/4 cup flour
• 1 whole egg + 1 egg yolk
• 50 g / 1/4 cup grated Emmental
• Salt
• Pepper
94 kb
Cannelés with Chorizo, Emmental and Bordier Espelette Chilli Butter
Facile
6 people
22 minutes cooking time
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Melt the butter. In a large bowl, mix the egg and yolk with the flour. Slice the chorizo into small morsels.
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Add the milk, melted butter, chorizo and cheese to the batter, then mix. Pour the batter into the cannelé molds. Bake in a 200°C/400°F oven for 22 minutes.
Maison Bordier: 4 professions
Artisan Butter Maker & Cheese Ripener,
in our workshops, we cultivate a taste for the finest raw materials, inspired by the best that nature has to offer.
Cheese refiner
The House’s primary expertise: selecting and caring for the finest cheeses.
Creamery products
A selection of the finest creamery products made by passionate farmers and craftsmen.
Grocery products
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