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Savoury Ham and Cheese Cannelés

Imagine a tempting twist on the classic French canelé – a warm bite filled with the comforting flavours of melted cheese and savoury ham. These golden morsels offer a satisfying combination of a crisp outer shell and a soft, cheesy centre – perfect as an appetiser or a light snack alongside a steaming cup of broth. Let the aroma of baked cheese mingle with the rich scent of the ham, enticing your senses and promising a delightful culinary experience.

Ingredients
6 tablespoons unsalted butter
3 tablespoons beeswax pearls (or substitute with 2 tablespoons honey)
400 ML milk
1 vanilla bean, split in half
3 tablespoons unsalted butter
150 g of granulated sugar
180 g cake flour
1/4 teaspoon salt
1/4 teaspoon ground nutmeg (optional)
4 egg yolks
1 tablespoon amber rum (or substitute with brandy or cognac)
1 teaspoon vanilla extrac
1/4 teaspoon finely grated lemon zest
100g Gruyère cheese, grated (or substitute with Emmental, Comté, or a mixture of your favourite cheeses)
100g diced ham (or substitute with diced smoked duck, chorizo, or another savoury cured meat)
Pinch of black pepper (optional, to taste)

Ingredients Choice

  • Cheese: Gruyère cheese is a good choice for this recipe because it has a strong flavour that stands up well to the other ingredients. However, you can substitute it with other hard cheeses such as Emmental, Comté, or a mixture of your favourites. If you use a cheese other than Gruyère, you may want to add a pinch of salt and pepper to taste, as Gruyère is naturally salty.

 

  • Ham: Diced ham is a classic ingredient in savoury cannelés, but you can also use other savoury cured meats such as diced smoked duck or chorizo. If you prefer a vegetarian option, you can try goat cheese and sundried tomatoes.

 

  • Beeswax pearls: Beeswax pearls are used to create a thin layer of wax on the inside of the canelé moulds, which helps the cannelés to rise and brown evenly. However, if you don’t have beeswax pearls, you can substitute them with 2 tablespoons of honey.

Instructions of the Caneles

  • Prepare the syrup: Melt the butter in a small saucepan over low heat. Add the beeswax pearls (or honey) and stir until they are melted. Remove from the heat and let cool slightly. Brush the inside of the cannelé moulds with the syrup. Place the moulds upside down on a wire rack covered with paper towels and let cool to allow the excess syrup to drain.

 

  • Make the batter: Heat the milk in a small saucepan over medium heat until it is steaming. Add the vanilla bean and butter and let cook for a few minutes. In a large bowl, whisk together the flour, sugar, salt, and nutmeg (if using). In a separate bowl, whisk together the egg yolks, rum, vanilla extract, lemon zest, cheese, ham, and black pepper (if using). Gradually add the milk mixture to the dry ingredients, whisking until smooth. Finally, add in the egg mixture and whisk just until combined.

 

  • Rest the batter: Cover the batter and refrigerate for at least 2 hours or up to overnight. This resting time is crucial for the best texture!

 

  • Preheat and fill: Preheat the oven to 210°C (410°F). Remove the vanilla bean from the batter and fill the canelé moulds 2/3 of the way with batter.

 

  • Bake: Bake the cannelés for 15 minutes at 210°C (410°F), then reduce the oven temperature to 180°C (350°F) and continue baking for another 45-55 minutes, or until the cannelés are a deep golden brown and the tops are firm.

 

  • Cool and enjoy: Let the cannelés cool for a few minutes in the moulds before carefully inverting them onto a wire rack. Allow to cool for a few minutes more before serving.

Pro Tips For A Succesful RECIPE

 

  1. Resting the batter: The overnight rest in the refrigerator is essential for developing the cannelés’ signature texture and deep flavour. The starches in the flour have time to break down, which leads to a smoother and more custardy centre. Don’t rush this step!
  2. High heat blast: Ensure your oven is fully preheated to 200°C (400°F). Start the cannelés at a very high temperature for the first 15 minutes. This creates the essential crisp caramelised crust.
  3. Cool slightly before unmolding: Allow the cannelés to cool for a few minutes in the moulds after baking. This helps them release easily and prevents breaking.
  4. Humidity: If you live in a humid climate, you may need to adjust the baking time slightly. The cannelés may take a few minutes longer to bake through in humid conditions.
  5. Freezing: Cannelés can be frozen for up to two months. To freeze them, let them cool completely first, then place them in a single layer on a baking sheet and freeze. Once frozen, transfer them to a freezer-safe container. To reheat frozen cannelés, thaw them in the refrigerator overnight and then reheat them in a preheated oven at 180°C (350°F) for about 7 minutes.
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