Ham and mushroom cannelés

1. Preheat the oven to 240°C (th8). Cook in olive oil the diced mushrooms and set aside.

2. Boil the milk with the butter and set aside. In a bowl, whisk 2 eggs and the yolk. Add flour, salt and pepper.

3. Stir in the milk-butter mixture. Mix until smooth.

4. Add the mushrooms and smoked ham cut into small cubes.

5. Divide the mixture into the cannelé molds, greased and floured. Bake for 35 minutes, lower the temperature to 180°C (th. 6).

Photo credit: Sucré Salé