Chocolate Canele Recipe
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5
6 reviews
Excellent
Chocolate Canele Recipe
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Recipe and instructions for making chocolate canele (canelé) that have a rich, moist, and custardy interior with rich chocolate flavor, and which is sealed into a thin, crispy, caramelized shell.
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Ingredients
- 400 ml milk whole
- 1 vanilla bean split lengthwise and seeds scraped out
- 125 g dark chocolate 70% or 80% cacao, chopped
- 150 g sugar
- 50 g honey
- 110 g egg about 3 eggs, lightly beaten
- 40 g egg about 2 yolks, yolk
- 20 g cake flour AP flour will work too
- 20 g cornstarch
- 60 ml rum
- beeswax for greasing the molds, 50/50 food-grade mix
- butter for greasing the molds, 50/50 food-grade mix
Instructions
- In a small saucepan, bring the milk with the vanilla bean and seeds to 122F (50C). Turn off the heat, add the chopped chocolate, and let it melt, stirring until smooth. Set aside.
- Meanwhile, in a mixing bowl, whisk the sugar, honey, beaten eggs, and egg yolks together until thick and pale in color.
- Combine the flour and cornstarch together and add to the egg mixture. Fold them in until the batter is perfectly smooth.
- Pour the chocolate milk into the batter and whisk to combine. Next, whisk in the rum. Refrigerate the batter for 12 hours or overnight.
- When ready to bake, melt the wax and butter and brush it lightly over the insides of the molds. Let set. Preheat the oven to 450F (230C/Gas mark 8).
- Remove the batter from the fridge. You will notice some solids floating at the top.
- Whisk the batter well until smooth and consistent.
- Pour the batter into the molds all the way to about 1/4" (5 mm) below the rim.
- Bake the caneles for 20 minutes at 450F (230C/Gas mark 8).
- Next, reduce the temperature to 375F (190C/Gas mark 5)and bake for another 40 minutes. The caneles should be well-risen and dark brown on top.
- Remove caneles from the oven. Carefully un-mold them and place them on cooling racks to cool down. Wipe the molds with paper towels, do not wash them.
- Serve once they cool down. See notes.
Equipments used:
Notes
- These caneles are best on the day they are baked. However, they may be stored in an airtight container for up to a day at 60F-64F (16C-18C).
- These caneles are best on the day they are baked. However, they may be stored in an airtight container for up to a day at 60F-64F (16C-18C).
Nutrition Information
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Calories
193kcal
(10%)
Carbohydrates
25g
(8%)
Protein
4g
(8%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
0.5g
(3%)
Monounsaturated Fat
2g
(10%)
Trans Fat
0.01g
(1%)
Cholesterol
75mg
(25%)
Sodium
30mg
(1%)
Potassium
147mg
(3%)
Fiber
1g
(4%)
Sugar
20g
(40%)
Vitamin A
157IU
(3%)
Vitamin C
0.02mg
(0%)
Calcium
60mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12caneles
Amount Per Serving
Calories 193 kcal
% Daily Value*
| Calories | 193kcal | 10% |
| Carbohydrates | 25g | 8% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 75mg | 25% |
| Sodium | 30mg | 1% |
| Potassium | 147mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 157IU | 3% |
| Vitamin C | 0.02mg | 0% |
| Calcium | 60mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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