Name: Chocolate Bourbon Cannelés
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 12 cannelés
Cuisine: French cuisine
Ingredients: 500 ml milk (Whole milk is recommended.); 2 pcs eggs (Large eggs, at room temperature.); 2 pcs egg yolk (Large egg yolks, at room temperature.); 100 g flour (All-purpose flour.); 250 g sugar (Granulated sugar.); 100 g dark chocolate (Finely chopped, with at least 70% cocoa content.); 50 ml bourbon (Use a good quality bourbon.); 15 g cocoa powder (Unsweetened cocoa powder.); 50 g butter (Unsalted butter, melted, plus more for greasing.); 0.5 pcs vanilla bean (Scraped, or 1 tsp vanilla extract.); 1 tsp salt

Prep: 20 min • Cook: 60 min. Indulgent cannelés enriched with dark chocolate and a splash of bourbon. The deep, slightly bitter chocolate notes meld wonderfully with the sweetness of the custard and the robust flavor of bourbon.

Preparation time: 20 min
Cooking time: 1 hr
Total time: 1 hr 20 min
Servings: 12
Course: Dessert
Complexity: Medium

Units:

Scale:

Ingredients

16 7/8 fl oz milk(Whole milk is recommended.)
2 pcs eggs(Large eggs, at room temperature.)
2 pcs egg yolk(Large egg yolks, at room temperature.)
4oz flour(All-purpose flour.)
9oz sugar(Granulated sugar.)
4oz dark chocolate(Finely chopped, with at least 70% cocoa content.)
1 2/3 fl oz bourbon(Use a good quality bourbon.)
1oz cocoa powder(Unsweetened cocoa powder.)
2oz butter(Unsalted butter, melted, plus more for greasing.)
1/2 pcs vanilla bean(Scraped, or 1 tsp vanilla extract.)
1 tsp salt

Instructions

Prepare the Batter

In a saucepan, gently heat the milk with the seeds from half a vanilla bean (or vanilla extract) until warm but not boiling. Remove from heat, cover, and let steep for 15 minutes.
In a large bowl, whisk together the flour, sugar, cocoa powder, and salt. Make a well in the center.
In a separate bowl, whisk the eggs and egg yolks. Gradually pour the whisked eggs into the milk, stirring constantly.
Pour the egg and milk mixture into the well of the dry ingredients. Whisk until smooth. Stir in the melted butter and bourbon.
Stir in the finely chopped dark chocolate. Cover the bowl with plastic wrap, pressing it directly onto the surface of the batter. Refrigerate for at least 24 hours, preferably 48 hours.

Bake the Cannelés

Preheat your oven to 230°C (450°F). Place your cannelé molds (copper molds are traditional and best) in the oven to heat up.
Once the oven is preheated, remove the molds and brush them generously with melted butter (or a mixture of beeswax and butter for traditional results).
Give the chilled batter a quick whisk. It should be quite liquid. Fill each mold about two-thirds full.
Immediately place the filled molds back into the hot oven. Bake for 15 minutes at 230°C (450°F).
Reduce the oven temperature to 180°C (350°F) and continue baking for 45-50 minutes, or until the cannelés are deeply caramelized and have a dark, almost black exterior. They should have a firm crust and a custardy interior.
Remove from the oven and immediately unmold the cannelés onto a wire rack. Let them cool slightly before serving.

Nutrition

Servings: 12
Serving size (imperial): 2.1 oz

Nutrient	Per serving	Per 100 g	Total (12 servings)
Calories	250.5 kcal	417.5 kcal	3,006 kcal
Protein	3.2 g	5.3 g	38.4 g
Fat	9.8 g	16.3 g	117.6 g
Carbs	35.1 g	58.5 g	421.2 g

Tips

Allow the batter to rest for at least 24 hours for best flavor and texture development.
Use traditional copper cannelé molds for superior caramelization and crispy crust.
Serve warm for the best contrast between the crisp exterior and soft, custardy interior.

Community activity

Share your Cookback

Cookbacks

Loading cookbacks…

Comments

Loading comments…

Ingredients

16 7/8 fl oz milk(Whole milk is recommended.)
2 pcs eggs(Large eggs, at room temperature.)
2 pcs egg yolk(Large egg yolks, at room temperature.)
4oz flour(All-purpose flour.)
9oz sugar(Granulated sugar.)
4oz dark chocolate(Finely chopped, with at least 70% cocoa content.)
1 2/3 fl oz bourbon(Use a good quality bourbon.)
1oz cocoa powder(Unsweetened cocoa powder.)
2oz butter(Unsalted butter, melted, plus more for greasing.)
1/2 pcs vanilla bean(Scraped, or 1 tsp vanilla extract.)
1 tsp salt

Instructions

Prepare the Batter

In a saucepan, gently heat the milk with the seeds from half a vanilla bean (or vanilla extract) until warm but not boiling. Remove from heat, cover, and let steep for 15 minutes.
In a large bowl, whisk together the flour, sugar, cocoa powder, and salt. Make a well in the center.
In a separate bowl, whisk the eggs and egg yolks. Gradually pour the whisked eggs into the milk, stirring constantly.
Pour the egg and milk mixture into the well of the dry ingredients. Whisk until smooth. Stir in the melted butter and bourbon.
Stir in the finely chopped dark chocolate. Cover the bowl with plastic wrap, pressing it directly onto the surface of the batter. Refrigerate for at least 24 hours, preferably 48 hours.

Bake the Cannelés

Preheat your oven to 230°C (450°F). Place your cannelé molds (copper molds are traditional and best) in the oven to heat up.
Once the oven is preheated, remove the molds and brush them generously with melted butter (or a mixture of beeswax and butter for traditional results).
Give the chilled batter a quick whisk. It should be quite liquid. Fill each mold about two-thirds full.
Immediately place the filled molds back into the hot oven. Bake for 15 minutes at 230°C (450°F).
Reduce the oven temperature to 180°C (350°F) and continue baking for 45-50 minutes, or until the cannelés are deeply caramelized and have a dark, almost black exterior. They should have a firm crust and a custardy interior.
Remove from the oven and immediately unmold the cannelés onto a wire rack. Let them cool slightly before serving.

Nutrient

Per serving

Per 100 g

Total (12 servings)

Calories

250.5 kcal

417.5 kcal

3,006 kcal

Protein

3.2 g

5.3 g

38.4 g

Fat

9.8 g

16.3 g

117.6 g

Carbs

35.1 g

58.5 g

421.2 g