Accueil Sweet Chocolate Canelés

Chocolate Canelés

Difficulté : Easy
Catégorie : Sweet
Cout : Affordable

The recipe for the canelés is one of the first I published on my cooking blog in January 2010. Already almost 9 years… You can see them HERE. I’ve said it all along and I stand by it: you’ll need real copper molds to make them! In any case to have a good and crisp result. So today I’m publishing a chocolate version. I’ve been making my own chocolate for a while now and I wanted to try it out in a recipe. I thought it would make the dough heavier, but in fact the opposite is true: the dough seems almost lighter. The consistency is incredible. Everyone around me loved these chocolate canelés. 

Recipe for a dozen canelés : 
  • 500g of whole milk (or even raw milk)
  • 65g of semi-salted butter
  • 65g of amber rum
  • 210g of chocolate 
  • 210g of sugar
  • 170g whole egg
  • 2 large egg yolks
  • 100g of flour 
Pour the milk into a saucepan with the rum, chocolate and semi-salted butter. Heat without boiling over low heat, just long enough to melt the butter and chocolate.
Meanwhile, put the 170g of egg and the 2 yolks in a bowl with the sugar. Mix with a whisk without insisting. 

Add the flour and mix again.

Then pour the contents of the pan slowly while stirring.

Pour into a container. Let cool to room temperature. Cover with cling film and chill overnight.

The next day, take the container out at least 3 hours before making the canelés. Mix one last time gently. 

Grease the copper molds with slider (see HERE) or release spray (see explanation THERE). 

Heat your oven to 275°C and if the maximum is 250°C, at least to that temperature.

When the oven is hot, bake for 10 minutes at 275°C or 13 minutes at 250°C. Then lower the oven to 180°C and bake again for 35 minutes.

Turn out gently when still warm.

Let cool for another 1 to 1 1/2 hours. They will then be absolutely irresistible: still crispy on the outside and soft on the inside…

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