Mini Emmental cheese cannelés with smoked salmon

Melt the butter in the milk, either in a small saucepan or in the micro- wave, and let it cool.

In a salad bowl, mix the eggs one after the other with the flour and dilute by adding the milk-butter mix- ture little by little.

Add the grated LUXLAIT Emmental cheese, season with salt and pepper and mix again.

Preheat the oven to 200 °C.

Place the silicone mould on a baking tray and pour the mixture in, filling 2/3 of each cavity.

Cut the salmon into small pieces. Then add a few small pieces of salmon to each small groove. Keep some for dressing.

Bake in the oven for about 20 minutes.

Wait 2 minutes before unmoulding your mini cannelés. Arrange them in a serving dish and add a small piece of salmon to each bite. These mini cannelés can easily be prepared in advance and even frozen. After defrosting, simply reheat them for a few seconds in the microwavebefore eating them.