Chocolate Canelés from Sugar Flour
This recipe puts a chocolate twist on Canelés, the traditional French sweet treat known for their crunchy outer and moist centre.
110g icing sugar
42 g flour
4g cocoa powder
50g dark or milk chocolate
10g vanilla essence
Make a paste with the icing sugar, flour, cocoa powder and eggs.
Bring the milk and butter to a boil and pour over the chocolate. Whisk until smooth, then add to the paste followed by the vanilla essence.
Rest the batter for at least 24 hours, this is imperative in the process to get a crispy canele.
After the resting time, pour the mix into moulds (preferably copper) lined lightly with cooking spray or beeswax, up to 5mm below the edge of the mould.
Bake at 190 for 1 hour, they should easily come out of the mould once inverted (this must be done as soon as they are taken out of the oven). If they are not coming out, return to the oven for a further 10 minutes then try again.
Enjoy once cooled