Preheat the oven to 465 F (240 C) and prepare your silicone cannelé molds on baking sheets.

Heat the milk with the butter until it’s melted.

In a food processor, mix the milk and butter mixture, then add the rest of the ingredients and blend until you get a smooth and homogenous texture.

Pour the preparation into the molds, filling them only 3/4.
Bake for 35 minutes.

Wait 5 minutes before unmolding and let them cool completely.
Serve with a salad.
Top the cannelés with a spoonful of sour cream and a piece of smoked salmon.