Cheese Yogurt Canelé

チーズヨーグルトカヌレ · Chīzu Yōguruto Kanure

Ingredients10

• cream cheese100 g
• plain yogurt80 g
• whole milk150 ml
• unsalted butter40 g
• granulated sugar80 g
• egg yolks2
• egg1
• all-purpose flour50 g
• vanilla extract1 tsp
• salt1 pinch

Method

1. Soften the cream cheese and butter at room temperature, then beat the cream cheese until smooth.
2. Warm the milk until hot but not boiling, then whisk it gradually into the cream cheese with the yogurt and butter until silky.
3. Whisk in the sugar, egg yolks, egg, vanilla, and salt, then sift in the flour and stir just until smooth.
4. Cover the batter and chill for at least 12 hours so the flour hydrates and the batter thickens.
5. Heat the oven to 220 °C and generously butter eight canelé molds.
6. Stir the chilled batter gently, fill the molds nearly to the top, and bake for 15 minutes.
7. Lower the heat to 180 °C and bake for another 35 to 40 minutes until deeply browned and set.
8. Unmold while warm and cool on a rack so the crust stays crisp.