Preheat the oven to 240°C
In a saucepan, bring the milk and butter to a boil. Set aside
In a bowl, mix the whole egg and the yolk. Whisk. Season with salt and pepper and add the flour
Blend everything together until smooth. Then, continue blending to incorporate the milk and butter mixture. Add 100g of Saint Agur cheese and stir again until perfectly smooth. Divide the mixture among mini silicone cannelé molds, filling them three-quarters full, and bake for 35 minutes
Once the canelés are cooked and cooled, cut them in half so that you can place a small piece of slice of Saint Agur cheese cut with a round cutter (about 2 cm in diameter) between each part
