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Abondance cheese cannelés
Cannelés with Abundance
Abondance cannelés are a creative idea to revisit this cheese specialty in a sweet version. Here is a recipe for cannelés à l’Abondance:
Ingredients :
200g flour
500 ml of milk
100 g grated Abondance
2 whole eggs + 2 egg yolks
50 g melted butter
Salt and pepper, to taste
A pinch of grated nutmeg (optional)
Butter and flour for the cannelé molds
Instructions :
Preheat your oven to 210°C.
In a saucepan, heat the milk with the grated Abondance. Stir until the cheese is completely melted into the milk. Let cool slightly.
In a salad bowl, mix the flour with the whole eggs and the egg yolks. Add the melted butter and mix well.
Pour the milk and melted Abondance into the flour and egg mixture while continuing to stir. Season with salt, pepper and grated nutmeg, if desired. The dough should be smooth and homogeneous.
Let the dough rest in the refrigerator for at least 2 hours.
Butter and flour the cannelé molds.
Fill the molds 3/4 full with the dough.
Place the cannelés in the preheated oven and bake for 10 minutes at 210°C, then reduce the temperature to 180°C and continue cooking for around 40 minutes, or until golden and crispy.
Let the cannelés cool before unmolding them.
Serve these cannelés à l'Abondance as an aperitif, alongside a green salad or as an original cheese dish. This recipe combines the richness of Abondance cheese with the crunchy texture of cannelés for a unique taste experience.
Savoyard patisserie offers an array of delicious delights, often influenced by local ingredients and the region's culinary tradition. Here are some of the most emblematic Savoyard pastries:
Blueberry Pie: Savoie is famous for its wild blueberries. A blueberry pie often has a crisp crust topped with fresh blueberries, sometimes with a custard or almond cream underneath.
Gâteau de Savoie: A light and airy cake, often prepared with flour, eggs, sugar and vanilla. It can be served plain or accompanied with jam.
Rissoles: A kind of stuffed turnover, often with an applesauce filling. It can be sweet or savory, depending on the region.
Saint-Genix: Although traditionally originating from the neighboring Ain region, Saint-Genix is also popular in Savoie. It is a brioche with pink pralines, which give it a distinctive color and taste.
La Tourte de Blette: A traditional pie from the region, filled with chard (a vegetable from the beet family) mixed with eggs, sugar and sometimes dried fruit. It is a sweet pastry, although chard is a vegetable.
La Suisse de Savoie: This is a biscuit made from almonds and egg whites, sometimes with a touch of lemon. These cookies are often served with coffee.
Chestnut Cake: Chestnuts are an abundant ingredient in the region. A chestnut cake can be made with chestnut flour, eggs, sugar and butter, creating a delicious pastry.
These pastries capture the richness of local ingredients and the culinary tradition of Savoie. During your visit to the region, do not hesitate to taste these delicacies for an authentic taste experience.
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Cannelés with Abundance
Abondance cannelés are a creative idea to revisit this cheese specialty in a sweet version. Here is a recipe for cannelés à l’Abondance:
Ingredients :
200g flour
500 ml of milk
100 g grated Abondance
2 whole eggs + 2 egg yolks
50 g melted butter
Salt and pepper, to taste
A pinch of grated nutmeg (optional)
Butter and flour for the cannelé molds
Instructions :
Preheat your oven to 210°C.
In a saucepan, heat the milk with the grated Abondance. Stir until the cheese is completely melted into the milk. Let cool slightly.
In a salad bowl, mix the flour with the whole eggs and the egg yolks. Add the melted butter and mix well.
Pour the milk and melted Abondance into the flour and egg mixture while continuing to stir. Season with salt, pepper and grated nutmeg, if desired. The dough should be smooth and homogeneous.
Let the dough rest in the refrigerator for at least 2 hours.
Butter and flour the cannelé molds.
Fill the molds 3/4 full with the dough.
Place the cannelés in the preheated oven and bake for 10 minutes at 210°C, then reduce the temperature to 180°C and continue cooking for around 40 minutes, or until golden and crispy.
Let the cannelés cool before unmolding them.
Serve these cannelés à l'Abondance as an aperitif, alongside a green salad or as an original cheese dish. This recipe combines the richness of Abondance cheese with the crunchy texture of cannelés for a unique taste experience.