📌 Savory Mini Cannelés with Sun-Dried Tomatoes & Turkey Ham

Posted 1 April 2026 by: Admin #Recipes

Prep Time

20 minutes

Cook Time

28 minutes

Total Time

48 minutes

Servings

30 mini cannelés

Cannelés: most people immediately think of copper molds, precise Bordeaux techniques, and something you buy at a high-end bakery. But the savory version for appetizers is a different story. The batter is closer to a quiche than a pastry, with turkey ham, oily sun-dried tomatoes—and an oven that does all the heavy lifting.

Final result — A tray of savory mini cannelés, golden brown and ready to disappear at cocktail hour.

Hold one between your fingers: it’s warm, with a golden-brown surface like light caramel, slightly domed. The thin crust resists for half a second before giving way, revealing a melting, almost creamy interior—the kind of texture you wouldn’t expect. The sun-dried tomatoes have caramelized in places, the Emmental has formed small stringy pockets, and the basil has infused throughout the batter. One bite, and you’ll understand why the tray is always the first to be emptied.

Why you’ll love this recipe

✓Zero technique required : The batter is made with a whisk, by hand, in less than 5 minutes. No food processor, no mandatory resting time, no precise movements. If you can make an omelet, you can make these cannelés.

✓They can be prepared in advance : Bake them the day before, keep them in an airtight container, and reheat for 5 minutes in the oven at 160°C. They regain their texture as if nothing happened—handy when you have other things to handle on dinner night.

✓The tray disappears in 3 minutes : This isn’t an empty promise; it’s a verified fact. The mini format, the melting texture, the warmth—it’s an unstoppable combo. Maybe plan for 40 pieces instead of 30 if you have more than 6 people.

✓The filling adapts to your fridge : Replace the Emmental with Comté or feta. Swap the turkey ham for sautéed zucchini cubes for a veggie version. The base batter remains exactly the same.

Ingredient Notes

Ingredients

Everything you need for 30 bites: simple, clean, efficient.

Sun-dried tomatoes in oil : Use the ones in a jar preserved in oil—not the dry-packed ones which are too tough and don’t melt during baking. Drain them but keep a spoonful of their oil to grease the molds if necessary: it adds flavor upon unmolding. Cut them into pieces about 5 mm—too big, and they fall to the bottom of the batter.
Turkey ham : One thick slice or two thin slices, it’s all the same once cooked. Cut into 5-6 mm cubes: small enough to distribute through the batter, large enough to still feel the bite. No need for premium quality here.
Grated Emmental : Freshly grated if you have time, ready-to-use if you don’t. Go up to 50 g if you like a strong cheese presence—below 30 g, it becomes discreet and a bit bland. Comté also works beautifully and provides a sharper profile.
Fresh basil : Don’t use dried here; it’s pointless. Fresh basil scents the entire batter during baking and brings that slightly aniseed green note that lightens the richness of the cheese. A small handful of chopped leaves, nothing more.

Melt the butter in hot milk—not in a cold pan

Cold butter thrown into a scorching pan burns at the edges before melting. Here, we heat the milk until simmering, turn off the heat, and add the butter in pieces. The smell is almost like milk caramel—sweetish, slightly nutty. Two minutes later, the butter is melted, and the milk is silky. Let it cool for five minutes. Not ten, not twenty—just enough so you don’t cook the eggs when you incorporate it into the batter.

Whisk until the batter is glossy and lump-free

In a bowl, beat the whole egg, the yolk, and the flour together—the flour will immediately form lumps, which is normal. Pour the warm milk-butter mixture in a thin stream while whisking, not all at once. The batter gradually becomes smooth, glossy, and almost pearlescent. Then fold in the chopped tomatoes, diced turkey ham, chopped basil, and Emmental. Mix gently with a spatula—the filling should stay distributed, not concentrated at the bottom of the bowl.

Fill the molds three-quarters full, not to the top

The batter rises during baking. Not a huge amount, but enough to overflow if the molds are too full. Three-quarters is the right measure: the cannelé rises, forms a slight dome, and the surface caramelizes uniformly. Silicone molds don’t need to be greased—otherwise, a thin layer of melted butter or the oil salvaged from the sun-dried tomatoes is enough. Bake at 180°C in a well-preheated oven.

Don’t touch a thing for 28 minutes

Resist the urge to open the oven halfway through. Cannelés need stable heat to form their crust. At 25 minutes, take a peek: the surface should be a deep golden brown, not pale, not dark like chocolate. The edges will pull away slightly from the molds—that’s the sign they’re ready. If your oven runs cool, add 3 to 5 minutes. Take them out and let them cool for five minutes before unmolding.

Tips & Tricks

Let the batter rest for 30 minutes in the fridge before filling the molds: the flour hydrates better, and the texture is even more melting after baking. Not mandatory, but do it if you have the time.
Unmold when warm, neither scorching nor cold—when warm, cannelés release cleanly from silicone. If scorching, they’ll deform under your fingers. If cold, they might stick if the batter was heavy on cheese.
To reheat the next day: 5 minutes at 160°C in the oven, not the microwave. The microwave softens the crust and makes the batter rubbery. The oven brings them back exactly to their fresh-baked state.

Close-up — The melting center with sun-dried tomatoes and stringy cheese—that’s where the magic happens.

FAQs

Can I prepare these cannelés in advance?

Yes, and it’s actually recommended. Bake them the day before, let them cool completely, and keep them in an airtight container at room temperature. Five minutes in the oven at 160°C before serving, and they regain their texture perfectly.

Can I freeze these savory mini cannelés?

Absolutely. Freeze them flat on a tray, then transfer to a freezer bag. They keep for 2 months. Reheat directly in the oven at 180°C for 10 to 12 minutes without thawing first.

How do I prevent cannelés from sticking to the molds?

With silicone molds, there’s no need to grease—just unmold when they are warm, not cold. With rigid molds (metal, mini-muffin tins), a thin layer of melted butter or oil from the sun-dried tomatoes is more than enough.

My batter has lumps, is it ruined?

No, it’s normal at the start of mixing. The key is to pour the warm milk in a thin stream while whisking—not all at once. If lumps persist, a quick 20-second burst with an electric whisk will fix it without ruining the recipe.

What cheese can I use instead of Emmental?

Comté gives a stronger flavor and works very well. Feta adds a salty and slightly tangy side, which is interesting with sun-dried tomatoes. Grated cheddar is a milder option. Avoid fresh mozzarella, as it’s too moist and will make the batter soggy.

Can I make this recipe without cannelé molds?

Yes. Silicone mini-muffin molds work exactly the same way—the shape will be slightly different, but the texture and taste are identical. The cooking time remains the same.