Starters and nibbles — dried morels

Morel Cannelés

Name: Morel Cannelés
Prep time: 12 h
Cook time: 40 min
Yield: 8 servings
Cuisine: Swiss
Ingredients: 50 g butter; 50 cl whole milk; 100 g grated Gruyère; 3 eggs; 120 g plain flour; 20 g dried morels

A savoury version of Bordeaux cannelés, flavoured with Gruyère and enriched with finely chopped dried morels. The batter ideally rests overnight before baking.

Serves: 8 servings
Preparation: 12 h
Cooking: 40 min

Method

Pour the milk and the butter cut into pieces into a saucepan, then heat gently until the butter has melted.
Off the heat, add the Gruyère and stir to melt it into the hot milk.
Whisk the eggs in a bowl, gradually pour over the milk-butter-Gruyère mixture and mix thoroughly.
While the batter cools, rehydrate the morels according to the packet instructions, cut them into small dice and fold them into the mixture.
Cover and place the batter in the fridge overnight so it can rest and develop its flavours.
The next day, preheat the oven to 180 °C and stir the cannelé batter vigorously.
Butter the moulds generously, pour in the batter and bake for about 40 minutes.
Turn out the cannelés while warm and serve them as an appetiser or starter.