Gruyère, basil and sundried cannelé with whipped Camembert

28 servings Prep: 25 mins, Cooking: 20 mins
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Adorable little tender savoury canapés that are perfect for entertaining this festive season.

By Food24 December 18 2019
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Ingredients (16)

500 ml milk
60 ml butter
15 ml Dijon mustard
5 ml garlic — salt
1 eggs — large
1 egg yolk
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
60 ml cream
1 garlic — salt
to serve
5 ml dried chilli flakes — smoked
28 fresh basil
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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.

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