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Cannelés with Goat’s Cheese, Pastis, Honey & Rosemary

Name: Cannelés with Goat's Cheese, Pastis, Honey & Rosemary
Yield: 30 cannelés
Cuisine: European
Ingredients: 100 g flour; 8 cl sunflower oil; 3 whole eggs; 18 cl milk; 1 level tsp. baking powder; 200 g goats cheese (1 log, 45% fat); 3 tbsp. honey; 3 tbsp. Pastis; 2 tbsp. rosemary (fresh or dry); 1 level tsp. salt; Silicone cannelé moulds

by KACHEN Magazine 27/12/2021

written by KACHEN Magazine 27/12/2021

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Cannelés with Goat's Cheese, Pastis, Honey & Rosemary

Serves: 30 cannelés Prep Time: 20 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

100 g flour
8 cl sunflower oil
3 whole eggs
18 cl milk
1 level tsp. baking powder
200 g goats cheese (1 log, 45% fat)
3 tbsp. honey
3 tbsp. Pastis
2 tbsp. rosemary (fresh or dry)
1 level tsp. salt
Silicone cannelé moulds

Instructions

Preheat the oven to 175 °C. Put the flour, baking powder and eggs in a bowl and whisk together. Add oil and milk and mix well.
Cut the goats cheese into pieces and squash with a fork, then add to the batter. Carry on mixing, adding the honey, Pastis, rosemary and salt. To finish, briefly whiz the batter with a hand- held blender to break up the goats cheese.
Fill 2⁄3 of the the silicone moulds with batter. Bake at 175 °C for about 25 minutes. Allow to cool a little and serve warm as an aperitif.

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