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Munster and chocory Cannelés by Chef Nini

4 servings
15 min
35 min
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Munster and chocory Cannelés by Chef Nini


• 25 cl of milk
• 30 g of butter
• 75 g flour
•2 eggs
• 70 g of Munster Ermitage
• 1 chicory



Slice the chicory and cook it for 10 minutes.
Heat the milk and butter together in a saucepan.
Pour the eggs in a salad bowl and add flour.
Mix with a whisk and pour the warm milk little by little while whisking (to avoid lumps).
Salt the dough.
Add the diced munster and chicory.
Divide the dough into a cannelé pan . Preheat your oven to 180 ° C and cook for 35 minutes. Unmould and let cool before tasting. Tips:
If you do not like endive, replace it with onion.
You can also flavor the cumin paste, a spice that goes very well with Munster.




A smooth paste and an orange crust which crossed the centuries without losing its personality.

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