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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.
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…
