French savory cannelés de Bordeaux

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These savory goat cheese cannelés are a delicious variation on the traditional Bordelais sweet cannelés. A soft interior with a melting goat cheese heart, and a crispy, caramelized exterior make these little appetizer cakes a pure delight! And trust me, they're very easy to make.

💙 Why you'll love them

• Just a handful of basic ingredients to make them.
• They are vegetarian.
• With all my tips, they're impossible to make!

🧀 Ingredients

These are the main ingredients, and the quantities can be found in the recipe card below.

• Butter: prefer mild butter.
• Eggs - ideally pasture-raised organic. You can refer to the Eco Tips I've written on eggs to help you choose the right ones.
• Milk: use whole milk to make your cannelés even softer!
• Flour: all-purpose flour
• Goat cheese

✨ Customize your savory cannelés

I've used goat's cheese in these little cannelés, but don't hesitate to vary the pleasures according to your tastes and to be creative: Beaufort, Comté, Parmesan, etc...

You can also add sun-dried tomatoes, ham, chorizo, tuna, salmon, spices, herbs, vegetables... in short, the possibilities are endless!

🤔 Why and how to use copper molds

I tested both the copper and silicone molds for comparison.

• My opinion on the copper ones: they're the best for making cannelés! They offer a crispy shell, true to Bordeaux cannelés. Unmolding is super easy if they're well greased (I use a cooking spray ). It's a budget, but well worth it if you want to make a success of your cannelés. I prefer these 1000 times over silicone ones...!
• My opinion on the silicone ones: they're not worth it! They are much softer, the shell of the cannelés is not really crispy... So yes, they're cheaper, but the cannelés aren't nearly as good.

A few tips for using your copper molds: they must be "culoted " before the 1st use.

To do this: grease them with the release spray, spread it well with a brush and place them, empty, in a hot oven at 390°F/200°C for 20 minutes.

Never clean them with detergent or put them in the dishwasher. If necessary, gently wipe the outside with a damp sponge and wipe the inside with a cloth.

🥰 Chef's tips

1. As European, I'm used to working in grams and milliliters. And for this recipe, I really recommend using a digital scale, which is much more precise. That way, you'll be sure to succeed with your recipes.
2. The milk/butter mixture should not be too hot when poured over the flour/egg mixture. Otherwise, it will cook your eggs and you'll have to start all over again...
3. Don't neglect the resting time in the fridge: I let my dough rest for between 24 and 48 hours, which is really important.
4. Mix your dough again with a whisk after resting in the fridge, to make it homogeneous again. It may happen that the dough splits while in the fridge. Nothing serious, just re-mix.
5. Fill your molds ¾ full, no more. They will swell during cooking and if you fill them more, they will overflow.
6. Grease your moulds well: I use a cooking spray. It's a real life-changer compared with butter, which can cause the flutes to stick to the bottom of the mould when you unmould them. Spread the spray inside the molds with a brush.
7. Use your oven's natural convection/static heat top and bottom modes.
8. The two baking temperatures are important: the 1st baking at 445°F/230°C will caramelize the cannelés and give them their familiar crispy crust. The second will allow them to be cooked through.
9. Unmould your cannelés as soon as they come out of the oven. Otherwise, they will continue to bake in the pan and be overcooked.

❄️Storage

Wait until your cannelés are completely cold before placing them in a tupperware and leaving them at room temperature. You can keep them this way for 2-3 days.

After 24 hours, they start to lose their crispness, but believe me, they'll all be devoured as soon as they come out of the oven! If not, put them back in the oven for a few minutes to give them a second life.

😋 Other delicious appetizers

• Quinoa, feta and herb balls
• Ultra-crispy and easy onion rings
• Melt-in-the-mouth goat cheese and spinach croquettes

If you make these cannelés, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!

📖 Recette

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French savory cannelés de Bordeaux

These savory goat cheese cannelés are a delicious variation on the traditional Bordelais sweet cannelés. A soft interior with a melting goat cheese heart, and a crispy, caramelized exterior make these little appetizer cakes a pure delight! And trust me, they're very easy to make.

Servings 6 large cannelés

Prep Time 10 minutes mins

Cook Time 1 hour hr 10 minutes mins

Resting time 1 day d

Total Time 1 day d 1 hour hr 20 minutes mins

Ingredients

• 2 tablespoons unsalted butter (25g)
• 1 large egg
• 1 egg yolk
• 1 cup whole milk (250g)
• ⅔ cup all-purpose flour (80g)
• ¼ cup goat cheese (55g)
• ½ cup sun-dried tomatoes (55g)
• Fine salt to taste
• Black pepper to taste

Metric - US Customary

Instructions

The day before

• Bring the milk and butter to the boil in a saucepan, then remove from the heat and leave to cool. In a bowl, whisk together the egg, egg yolk and flour.
• Gradually pour the lukewarm milk mixture (be careful: if it's too hot, it will cook the eggs) over the flour and egg mixture, stirring with a whisk to avoid lumps. Season with salt and pepper and mix well. If there are any lumps, pass through a sieve.
• Leave to stand for at least 24 hours in the fridge (or up to 48 hours).

D-Day

• Preheat your oven to 445°F/230°C on natural convection/static heat high and low. Spray a little cooking spray inside your molds, then spread well with a silicone brush. Mix the dough with a hand whisk until smooth, then fill the molds ¾ full.
• Add small pieces of goat cheese and the chopped sun-dried tomatoes, then press down so that the filling sinks to the bottom.
• Bake for 20 minutes. After this time, lower the temperature to 355°F/180°C and continue baking for 50 minutes.

Notes

As European, I'm used to working in grams and milliliters. And for this recipe, I really recommend using a digital scale, which is much more precise. That way, you'll be sure to succeed with your recipes.

Author: Marie Compain

Course: Appetizers

Cuisine: French

Keyword: crispy, delicious, melt-in-mouth, tender

Régime: Vegetarian