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Selection Adding texture Local patisserie

CHOCOLATE
CANELÉ

Complexity level  

For 24 parts of 90g

CT EBONY

Composition

  • Chocolate Cannelé
  1. Belcolade
  2. Recipes
  3. Chocolate Canelé
Chocolate Canelé

Steps

1 Chocolate Canelé
Ingredients
  • Whole Milk 1000 g
  • Butter 50 g
  • Vanilla Pod Q.S
  • Plain White Flour 150 g
  • Corn Starch 70 g
  • Sugar 500 g
  • Whole Eggs 100 g
  • Egg Yolk 100 g
  • Brown Rum 40 g
Preparation
  • Boil the milk and butter, and add the vanilla pod.
  • Add the Belcolade Origins Noir Vietnam 73% Cacao-Trace.
  • Whip the flour, cornstarch, sugar, eggs, egg yolk and rum with a whisk until a smooth mass. Add the hot milk composition to the chocolate, mix and pour slowly into the egg mass.
  • Give it a quick mix and pour it into a container. Chill the mixture for 24 hours at 4°C.
  • Bake in a Canelé mold, greased with a thin layer of Belcolade Pure Prime Pressed Cocoa Butter Cacao-Trace, at 190°C for around 50 minutes.
2 Assembly
Ingredients
Preparation
  • Make the cannelé and keep minimum for 24°C in the fridge of 4°C before bakin
  • Bake around 50 minutes on 190°C in a confection oven.
  • After baking you can keep the cannelé for 2 days. 

Created by Jeffrey De Weyer

A small French pastry flavored with rum and vanilla with a soft and tender custard center and a dark, thick caramelized crust. It takes the shape of a small, striated cylinder up to five centimeters in height with a depression at the top.

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