Something I’d wanted to attempt at home was canneles. I’ve wanted the molds for years but never bought them. When I saw the Chocolate-Rum Canneles recipe in the book, I had to try it. Since those pretty, copper molds cost about $25 each, and this recipe would make 20 little cakes, I opted for a silicon mold for my first experiment. I thought I should find out if I really enjoy baking and eating canneles before investing in the top-of-line bakeware. The mold I ordered online has even smaller cups than I expected. It made cute, little, mini canneles. Even though it is silicone, I had read that batter can stick in the cups. So, I brushed the cups well with melted butter and placed the mold in the refrigerator while making the batter. Sometimes, cannele molds are brushed with a beeswax and butter mixture to give the pastries a glossy outer surface, but beeswax wasn’t mentioned in this recipe. The recipe, included below, is, however, very precise. All ingredients are listed by weight both metric and imperial and by percentage. For instance, 3.53 ounces or 100 grams of eggs are needed. That amounted to two of the eggs I had on the day I baked these. And, the 40 grams of egg yolks was two yolks. Although it’s precise, the recipe is also very easy. It results in a very thin batter that bakes for a long time to produce canneles with crisp edges and a custardy center.
The long baking time causes the edges of the canneles to caramelize, and that adds to the rich chocolaty, buttery flavors running through them. I know the copper molds would have given them each sharper lines and a nicer shape, but the silicon mold worked well enough. Next, I want to try the baguette ice cream or maybe the pate a choux puffs with espresso pastry cream and chocolate disks. And, I want to learn a few more secrets of the pros from these lovely desserts.
Mini Chocolate-Rum Canneles
Recipe reprinted with publisher’s permission from The Elements of Dessert .
YIELD: 1.15 KG/2 LB 8.64 OZ
INGREDIENT METRIC or U.S. or %
Confectioners’ sugar 225 g or 7.94 oz or 19.51%
All-purpose flour 85 g or 3 oz or 7.37%
Cocoa powder 8 g or .28 oz or .69%
Milk 500 g or 1 lb 1.64 oz or 43.37%
Butter 75 g or 2.65 oz or 6.5%
Dark chocolate coins (64%) 100 g or 3.53 oz or 8.67%
Eggs 100 g or 3.53 oz or 8.67%
Egg yolks 40 g or 1.41 oz or 3.47%
Dark rum 20 g or .71 oz or 1.73%
1. Lightly grease the cannele molds with nonstick oil spray.
2. Preheat a convection oven to 180ºC/350ºF.
3. Sift the confectioners’ sugar, flour, and cocoa powder together.
4. Bring the milk to a boil and then pour it on top of the butter and chocolate in a bowl. Stir until both the butter and chocolate are melted and combined.
5. Combine the eggs and the yolks and then whisk them into the sifted sugar-flour mixture to form a paste.
6. Combine this mixture well with the milk mixture and then stir in the rum.
7. Fill the molds to within .5 cm/.2 in from the tops.
8. Bake for 45 to 50 minutes. The crown of the cannelés should feel firm when you press down with a fingertip. Remove the canneles from the mold before they cool.
9. Reserve uncovered at room temperature.
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