Parmesan, basil & toasted pine nut cannelés

A savoury variation on my lemongrass and ginger cannelés,  these are essentially pesto cannelés (or canelés!), and are fantastic as light canapés when served warm. They have a thin exterior crust with a soft interior, bursting with flavour.

Even though the Parmesan is a salty cheese, I use a little salt to crush the garlic, but you don’t get a salty taste in the baked cannelés.

As with sweet cannelés, the batter does need between 24 and 48 hours to rest in the fridge: the longer resting gives lighter textured cannelés.

Parmesan, basil & toasted pine nut cannelés: makes about 48 mini cannelés

  • 500g full-fat milk
  • 50g unsalted butter, plus a little extra for the moulds
  • 150g strong plain flour
  • 5 large cloves garlic, crushed with 2g coarse sea salt
  • 60g toasted pine nuts
  • 150g Parmesan, finely grated
  • handful fresh basil, very finely chopped: to add to the rested batter
  • freshly ground black pepper
  • 2 large eggs
  • 2 large egg yolks

(1) Blitz everything apart from basil and the Parmesan and rest for 2 days in the fridge: it will become quite thick.

(2) Brush the moulds with a little melted butter and freeze for about 30 minutes: this gives a better overall finish. Add the basil and the Parmesan to the mixture and stir in gently and preheat the oven to 200C(fan).

(3) Pour the mixture into the moulds, coming to about 5mm below the rims. Bake for 5 minutes before turning temperature down to 190C(fan) and cooking for a further 20-25 minutes or until the tops are a deep golden brown. They will rise up above the moulds a little before firming up and settling down a bit. You can instead fill them about half full for shorter bites!

(4) Leave for a few minutes in the moulds before turning out to cool on wire racks.

Sauce Box

Never get lost in the Sauce

Something Sweet Something Savoury

Family friendly recipes from a chaotic kitchen

Indian Curry Shack By Anugya

A Recipe Repertoire For Everyday Cooking


Good food, without fuss

Julie's Family Kitchen

A home for cooking and baking recipes

God's Little Acre Farm Blog

Sharing the little things in life, one blog at a time!

Food without fuss

Simple food, big on flavour!

The Recipe Hunter

Cook and Enjoy

My Baking Adventure

Going on an adventure or baking a new dessert - they both bring you joy and fill you with happiness

Splash of Happiness

Splashing happiness in your day

the chef mimi blog

So Much Food. So Little Time.

It's All Frosting...

Projects, recipes, and other things that make life fun!

Come dine with Teo

Because eating is a necessity, but savouring is a pleasure.

joannas sydney

An insider's guide to Sydney, Australia


food books (?) pretentious writing etc

biscuits and pieces

Food, lifestyle and everything in between

Journey of a Blogvelist

The Writing of Curtis Bausse

Stefan's Gourmet Blog

Cooking, food, wine


el blog de dulceidea

This is not a pie

Young baker from Brighton presents her recipes

Bakers and Best

Baking the Michigan Difference into every loaf.

Charlotte's Web of Bakes

The outcomes of an experimental (albeit amateur) baking enthusiast!


All about the passion for food

Cooking without Limits

Food Photography & Recipes

Eat The Roses

Highly Opinionated Thoughts About Food, The Universe and Everything

I Dream in Buttercream

Cloud9.1's Baking Blog

Le Céleste Pâtisserie

Professional Chef Recipes and knowledge source for patisserie, baking and pastry


baking adventures on both sides of 'the pond'

Knead to Dough

the go-to site for your foodie blog and biz resources

Love Grace and Cakes

Sitting here in a pile of flour and icing sugar, drinking wine

Wuthering Bites

Simple Gluten Free recipes for any time of day.

The Baking Hermit

Hobby baker who enjoys learning about the science and techniques behind making the perfect baked goods that taste and look good.

Blissfully Scrumptious

Blissfully scrumptious recipes for cakes and bakes


Baking from the heart...with a pinch of guilt-free indulgence!

Natascha's Palace

A blog about culinary adventures from a Canadian living in Spain


Cook. Bake. Eat.

lili's cakes

Pâtisserie Sans Frontières

Addicted to the Sweet Life

Two uni students exploring Melbourne's food destinations


share the loaves


good food with simple ingredients

food for fun

enjoying what's on my plate

Clandestine Cake Club

Bake, Eat, Talk about Cake

Every Nook & Cranny simply filled with food

Preheat the Oven

with Chef Jae

%d bloggers like this: