Inspired by the traditional cannelé from Bordeaux, this rich chocolate cannelé rolled in bitter cocoa is best served after dinner with your favourite beverage.
Makes 10 Cannelé
For the Cannele:
- 500ml whole milk or full-cream milk
- 1 vanilla pod, scraped
- 125g flour
- 250g white sugar
- 3 egg yolks
- 20g bitter cocoa powder
For the Topping:
- 30g cocoa powder
- Bring the milk to a boil with the scraped vanilla seeds. Cover and leave to cool.
- Mix the flour, sugar and 20g cocoa powder in a bowl, then pour in the cooled milk. Add the egg yolks and mix with a spatula. Sieve and set aside in the fridge for 12 to 24 hours.
- The next day, take the mixture out of the fridge 60 minutes before baking. Grease the cups of the Le Creuset Cannelé Tray and pour the mixture into the cups, filling the tray ¾ of the way.
- Preheat the oven to 220°C/200°C fan/gas mark 7. Bake for 10 minutes at 220°C/200°C fan/gas mark 7 and then bake for 60 minutes at 180°C/160°C fan/gas mark 4.
- Check the colour of the cannelés at the end of the baking time. If the pastry is still light in colour, bake for a further 5 minutes.
- Leave the cannelés to cool in the tin. Once cooled, remove. Before serving, roll the cannelés in cocoa powder.
Cooks Tip: The dough should not be whipped, or else the cannelés will overflow when cooked.