Hoops with chorizo
Pretty Hoops with chorizo and Comté for a sunny aperitif. Chorizo usually accompanies salads, risottos, rice dishes like Spanish chicken pot, and pizzas. It is also traditionally found in paella but also in quiches, cakes, omelets, etc. Chorizo also often accompanies aperitifs like its friend sausage. That’s why I’m offering you an original recipe that I hope you’ll like as much as I and my friends in the form of Hoops with the new Tupperware molds.
- 30g butter
- 100g of flour
- 250ml milk
- 1 egg + 1 yolk
- 50g Comté cheese
- 40g mild chorizo
- salt pepper
- Preparation10 minutes
- Cooking30 mins
- 1. Remove the rack from the oven and preheat the oven to 200°C.
- 2. In a saucepan, boil the milk with the butter and let cool. Cut the sweet chorizo into small pieces. You can take it strongly if you like it spicy! In the pitcher, mix the egg + 1 egg yolk and the flour using a whisk.
- 3. Add the lukewarm milk several times. Add salt and pepper. Stir. Run the Hoops mold under cold water and place it on the cold rack of the oven.
- 4. Divide the cut chorizo into the cavities of the mold and pour the preparation from the pitcher on top.
- 5. Bake for about 30 mins.
You can take strong chorizo but beware the spicy taste is increased tenfold when cooked! Cut out small pieces that you will prick with wooden skewers for the aperitif.