Basil cannelé recipe
Ingredients
Pesto
- 20 gr. of basil
- 15 gr. of grated parmesan
- 1 tablespoon of pine nuts
- a pinch of pepper grounded from mill
- 10 cl. of olive oil
- 1 garlic clove
Cannelés
- 115 gr. of flour
- 5 gr. of baking powder
- 150 gr. of unflavoured yogurt or séré
- 1 egg
- 30 gr. of grated parmesan
Instructions
Pesto
- Place all ingredients in your electric mixer and mix until you get a homogeneous pesto paste. Reserve.
Cannelés
- Preheat oven to 180°C.
- Mix flour, parmesan and baking powder in a bowl. Reserve.
- In a second bowl, mix yogurt, pesto and egg.
- Pour the preparation in the first recipient on top of flour and mix until you get a homogeneous paste. This mix will be quite thick but this is normal.
- Butter and half fill your mini-cannelé molds.
- Bake for 17 minutes.
- If you are using silicone mould, unmold straight away.
- You can serve warm or cold as you wish !