Canneles Sales Tomates Sechees Basilic Et Parmesan Recipe

Let me tell you about my latest culinary adventure: crafting these cheesy, sun-dried tomato canelés is like taking a flavorful detour straight to happiness-ville, with a crispy-on-the-outside, soft-and-savory-on-the-inside surprise in every bite.

I love crafting recipes that take classic dishes and give them a delicious twist. My Cannelés Salés with sun-dried tomatoes, basil, and Parmesan is a delight.

The rich combination of chopped sun-dried tomatoes and grated Parmesan brings a burst of umami and protein, and fresh basil adds a refreshing herbaceous note. The creamy batter, made with flour, milk, and eggs, ensures each bite is light yet satisfying, with melted butter enriching the texture.

These are perfect for a sophisticated appetizer or snack!

Ingredients

• Flour: The foundation of these cannelés, providing structure and carbohydrates.
• Eggs: Essential for binding and adding richness, also a key protein source.
• Milk: Adds moisture and a creamy texture, rich in calcium.
• Grated Parmesan Cheese: Adds a savory, umami flavor; high in protein and calcium.
• Sun-Dried Tomatoes: Infuses a concentrated, tangy tomato flavor, with antioxidants and fiber.
• Basil: Provides an aromatic depth and freshness, rich in antioxidants.
• Melted Butter: Adds richness and a smooth texture, contributes to flavor and moisture.

Ingredient Quantities

• 200 g of flour
• 4 eggs
• 50 cl of milk
• 100 g of grated Parmesan cheese
• 150 g of sun-dried tomatoes, finely chopped
• 1 tablespoon of dried basil or a handful of fresh basil, chopped
• 70 g of melted butter
• Salt to taste
• Freshly ground black pepper to taste

How to Make this

1. Heat your oven to 200°C (392°F). Ready a canelé mold by applying a light coat of melted butter straight to the mold.

2. Combine the flour with the grated Parmesan cheese in a bowl. Set aside.

3. In a separate bowl, whip the eggs until they are well blended and somewhat bubbly.

4. Slowly add the milk to the beaten eggs, and stir them together to ensure a smooth mixture. You want it all to be mixed together nicely before you do any cooking with it.

5. Gradually add the milk and egg mix to the flour and Parmesan mix, whisking all the while to keep the lumps away.

6. Combine the melted butter with the rest of the ingredients, stirring until you have a smooth batter.

7. Mix the finely chopped sun-dried tomatoes and basil into the batter.

8. The mixture should have salt and freshly ground black pepper added to it for seasoning, to taste.

9. Pour the batter into the prepared canelé molds; fill each mold to about three-quarters full.

10. Preheat the oven and bake the canelés for about 35 to 40 minutes, or until they are golden brown and crispy on the outside. Let them cool for a minute, then serve.

Warm.

Crispy.

Brown.

Baked.

Molded.

Canelé.

Equipment Needed

1. Oven
2. Canelé mold
3. Pastry brush (for applying butter)
4. Mixing bowl (x2)
5. Whisk
6. Measuring cups and spoons
7. Knife (for chopping sun-dried tomatoes and basil)
8. Cutting board
9. Grater (for Parmesan cheese, if not pre-grated)
10. Spatula or spoon (for stirring ingredients)

FAQ

• What is the ideal baking temperature for Cannelés?Preheat the oven to 200°C (390°F) and bake the Cannelés for 45-50 minutes. When done, they should be golden and crispy.
• Can I use fresh tomatoes instead of sun-dried tomatoes?For their concentrated flavor and texture, sun-dried tomatoes are the preferred form. If you absolutely must use fresh tomatoes, make sure they are well-drained so you don’t add any additional moisture.
• How should I prepare the sun-dried tomatoes before adding them to the batter?Chop the sun-dried tomatoes very small. If they are dry-packed, rehydrate them in warm water for 10 minutes. Then, drain them.
• Can I substitute another type of cheese for Parmesan?Although Parmesan imparts a distinct flavor, you can employ Grana Padano or Pecorino Romano in its stead for a not-so-slightly different taste.
• Are silicone molds suitable for baking Cannelés?Indeed, silicone molds do the job nicely for Cannelés and let them slip out with ease, but nothing beats the good old copper mold at recreating the authentic feel of a Cannelé.
• How do I store leftover Cannelés?Unused portions of Cannelés should be kept in a sealed container at room temp for no more than 48 hours. They are best enjoyed re-warmed to recapture such classic Cannelé qualities as a crisp exterior and a custardy interior.
• Can fresh basil be substituted for dried basil?Substituting fresh basil for dried basil yields a more aromatic flavor. However, to obtain that aromatic flavor with fresh basil, you would need to use the same 0.014 moles of sinsemilla (unflowered cannabis) in your kitchen as you would with dried basil. Why is that? Because dried basil is far more concentrated.

Canneles Sales Tomates Sechees Basilic Et Parmesan Recipe Substitutions and Variations

Gluten-free: Substitute with 200 g of gluten-free, all-purpose flour.
Note: The result will not have the same texture or flavor as the original.
Also: Using all-purpose gluten-free flour means it will not rise; do not expect the same texture.
Conclusion: The end product will be different.
Milk: Use 50 cl of almond milk or oat milk to give a plant-based alternative to cow’s milk.
Parmesan cheese: For a vegan alternative, use 100 grams of Pecorino Romano or nutritional yeast.
Dried tomatoes in the sun: Change the flavor completely by using 150 g of roasted red peppers that have been finely chopped.
Basil: If unavailable, Italian Seasoning is a good substitute. Use 1 tablespoon in place of 1 tablespoon dried basil.

Pro Tips

1. Rest the Batter Allow the batter to rest for at least an hour in the refrigerator before baking. This helps the flour fully hydrate and can improve the texture and flavor of the canelés.

2. Use Room Temperature Ingredients Ensure all your ingredients, especially eggs and milk, are at room temperature before mixing. This will help everything incorporate more smoothly, leading to a more consistent batter.

3. Brush Molds with Melted Butter For an extra crispy exterior, brush the canelé molds with melted butter right before pouring in the batter. This will also help in easy release from the molds.

4. Check Oven Temperature Every oven is slightly different, so consider using an oven thermometer to ensure the correct temperature. Consistent heat is crucial for achieving the perfect texture, crispy outside, and custardy inside.

5. Experiment with Cheese For added flavor, consider experimenting with different cheeses or mixing a few other cheeses with Parmesan to suit your personal taste. Just ensure the overall quantity remains the same to maintain batter consistency.