Go Back
–+ servings
Close up of several Bordeaux specialty - chocolate canele pastries.

Chocolate Canele Recipe

Course: Dessert
Cuisine: French
Keyword: chocolate canele, chocolate canele recipe
Prep Time: 30 minutes
Cook Time: 1 hour
Refrigeration time: 12 hours
Total Time: 13 hours 30 minutes
Servings: 12 caneles
Calories: 193kcal
Author: Victor
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.
Print Recipe
Metric - US Customary

Equipment

Ingredients

  • 400 ml whole milk
  • 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 lightly beaten egg about 3 eggs
  • 40 g egg yolk about 2 yolks
  • 20 g cake flour AP flour will work too
  • 20 g cornstarch
  • 60 ml rum
  • 50/50 Food-grade beeswax and butter mix for greasing the molds

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).
    Waxed molds.
  • Remove the batter from the fridge. You will notice some solids floating at the top.
    Canele batter with skin.
  • Whisk the batter well until smooth and consistent.
    Whisked batter.
  • Pour the batter into the molds all the way to about 1/4" (5 mm) below the rim.
    Pouring batter in canele molds.
  • Bake the caneles for 20 minutes at 450F (230C/Gas mark 8).
    Canele after 20 minutes of baking at 450F.
  • 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.
    Fully baked canele with dark tops.
  • 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.

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).

Nutrition

Calories: 193kcal | Carbohydrates: 25g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 75mg | Sodium: 30mg | Potassium: 147mg | Fiber: 1g | Sugar: 20g | Vitamin A: 157IU | Vitamin C: 0.02mg | Calcium: 60mg | Iron: 2mg