Ham cannelés recipe
- Serves : 5
- Prep : 15 min - 1h rest
- Cook : 25 min
- 25 cl milk
- 25 g butter
- 1 egg + 1 egg yolk
- 50 g flour
- 40 g grated or petaled Parmesan cheese
- 40 g of Maison Loste cured ham
+ 1 thick slice for decoration
- 1 pinch of Espelette pepper
- ¼ basil bouquet (optional)
Preheat the oven to 200°C.
Heat the milk with the butter in the microwave or in a bain-marie.
In a half-spherical mixing bowl ("cul de poule"), mix the egg and egg yolk, flour, parmesan, Espelette pepper and chopped basil. Gradually incorporate the warm milk, mix and reserve 1 hour in the refrigerator.
Cut the Maison Loste cured ham into cubes, add them to the preparation and adjust the seasoning if necessary.
Pour the pastry into the fluted moulds (2/3 full) and bake in the oven for 5 minutes.
Lower the oven to 180° and continue baking for 20 minutes. Turn out of the moulds immediately.
Just before serving, cut the remaining slice of raw ham into cubes and decorate each groove.