canele_header

CHOCOLATE CANELES

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 16
    • Difficulty Level

Ingredients

  • 500 ml skim milk
  • 25 g unsalted butter
  • 1 egg
  • 2 egg yolks
  • 250 g xylitol
  • 125 g whole-wheat flour
  • 50 g cocoa powder (we used NoMU cocoa)
  • 1 tsp vanilla extract
  • 60 ml rum

Instructions

  • 1. Over a low heat, melt the butter in a pan and incorporate the milk. Remove from the heat and allow to cool to room temperature.
  • 2. In a separate bowl, whisk the egg, egg yolks and xylitol. Mix the flour and cocoa powder in a bowl before folding into the egg mixture.
  • 3. Stir in the vanilla extract and rum to your cooled butter and milk mix. Slowly start to this batter to the egg and flour mix, folding in till just incorporated.
  • 4. Cover the batter with cling wrap and place in the refrigerator for at least 24 hours (48 hours would be ideal).
  • 5. Preheat the oven to 250°C.
  • 6. Remove the batter from the refrigerator, giving it a gentle stir before filling each well in your canelés mould to about 3/4, allowing some space for the canelés to rise.
  • 7. Bake the canelés for 15 minutes at 250°C before reducing the temperature to 180°C, leaving them to bake for a further 60 minutes.
  • 8. Remove the canelés from the oven and unmould while they are still hot, placing them on a cooling rack to cool for a few minutes. Sprinkle with a little extra cocoa powder for that EXTRA chocolatey goodness and enjoy!
  • 9. Note: These are best served fresh in order to enjoy the crispy outer shell and, to be honest, who could resist them for too long anyway?

Instructions

  • 1. Over a low heat, melt the butter in a pan and incorporate the milk. Remove from the heat and allow to cool to room temperature.
  • 2. In a separate bowl, whisk the egg, egg yolks and xylitol. Mix the flour and cocoa powder in a bowl before folding into the egg mixture.
  • 3. Stir in the vanilla extract and rum to your cooled butter and milk mix. Slowly start to this batter to the egg and flour mix, folding in till just incorporated.
  • 4. Cover the batter with cling wrap and place in the refrigerator for at least 24 hours (48 hours would be ideal).
  • 5. Preheat the oven to 250°C.
  • 6. Remove the batter from the refrigerator, giving it a gentle stir before filling each well in your canelés mould to about 3/4, allowing some space for the canelés to rise.
  • 7. Bake the canelés for 15 minutes at 250°C before reducing the temperature to 180°C, leaving them to bake for a further 60 minutes.
  • 8. Remove the canelés from the oven and unmould while they are still hot, placing them on a cooling rack to cool for a few minutes. Sprinkle with a little extra cocoa powder for that EXTRA chocolatey goodness and enjoy!
  • 9. Note: These are best served fresh in order to enjoy the crispy outer shell and, to be honest, who could resist them for too long anyway?

Trackbacks/Pingbacks

  1. High Tea | One & Only | Gathered - January 11, 2016

    […] Canelés (try our chocolate version) […]

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