Savory Comté Parmesan Cannelés with Thyme – Page 4 – Recette
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Savory Comté Parmesan Cannelés with Thyme

  1. Unmold and cool. Unmold the cannelés immediately after removing them from the oven, turning them out onto a wire rack. Be careful: they are very hot and still slightly soft at this stage. As they cool, the crust will firm up and become more pronounced. Allow them to cool on the rack so air circulates around them and the exterior stays crisp rather than steaming.

    Serve them warm or cold as an aperitif, when the crust has set and the center remains tender and savory.

Chef’s Tip

For an even more intense flavor, you can rub the inside of the molds with a garlic clove before greasing them. If using silicone molds, you may need to extend the baking time by 5 to 10 minutes to achieve a crisper exterior.

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