Equipment
- Stovetop
- Pot
- Whisk
- Hand Mixer
- Mixing Bowl
- Refrigerator
- Canelé Mold
- Oven
Ingredients
- 1000 g Whole Milk
- 50 g Butter
- 3 tsp Vanilla Extract
- 150 g All-Purpose Flour
- 70 g Corn Starch
- 500 g Granulated Sugar
- 100 g Whole Eggs
- 100 g Egg Yolk
- 40 g Brown Rum
- 75 g Belcolade Vietnam 73% Dark Couverture Chocolate Discs
- 25 g Belcolade Noir Absolu Ebony 96.5% Dark Chocolate Discs
Instructions
- Boil the milk and butter, and add the 3 tsp Vanilla Extract.
- 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 39℉/4°C.
- Bake in a Canelé mold, greased with a thin layer of 75 g Belcolade Vietnam 73% Dark Couverture Chocolate Discs and 25 g Belcolade Noir Absolu Ebony 96.5% Dark Chocolate Discs, at 375℉/190°C for around 50 minutes.
- Remove from oven and let sit on cooling rack for 2 hours at room temperature.Enjoy!