Gruyère, basil and sundried tomato caneles with whipped Camembert
Adorable little tender savoury canapés that are perfect for entertaining this festive season.
|15 ml||Dijon mustard|
|5 ml||garlic — salt|
|1||eggs — large|
|250 ml||flour — cake|
|60 ml||sun-dried tomatoes — finely chopped|
|60 ml||gruyère cheese — Finely grated|
|camembert cheese — Whipped|
|250 g||camembert cheese — At room temperature|
|1||garlic — salt|
|5 ml||dried chilli flakes — smoked|
For the caneles, pre heat the oven to 200°C. Grease the canele pans with non-stick cooking spray, if using metal ones.
Combine the milk, butter, mustard and garlic salt in a saucepan. Heat until the butter has melted, 1 minute. Combine the egg and yolk in a mixing bowl and whisk in the warm milk mixture. Whisk in the flour until lump-free. Stir in the sundried tomatoes and Gruyere cheese. Spoon the mixture into canele pans and bake 15-18 minutes until golden. Cool in the tins for 10 minutes before transferring to a cooling rack.
For the whipped Camembert, cut the rind off the cheese and discard. Place the soft cheese in a mixing bowl and whip until light and fluffy, 1 minute. Whisk in the cream and garlic salt until smooth and pipeable. Transfer the mixture to a piping bag fitted with a large round nozzle.
Pipe a dollop of the whipped Camembert on top of each canele. Add a sprinkling of smoked chilli flakes and garnish with a small basil leaf.
TIP: Alternative flavourings include chorizo & Parmesan and basil pesto.