Non Alcoholic Chocolate Canelés

INGREDIENTS

470ml milk

50g butter

230g sugar

1 egg and 2 egg yolks, beaten

120g plain flour

moulds

RECIPE

•Make the batter a day in advance. Put 160ml milk, the butter, and 20g sugar in a medium saucepan and bring to a simmer over a medium heat. Remove from the heat and let cool until lukewarm to the touch – too cool and the butter will congeal, too hot and the eggs will start to cook. 

•Whisk in the egg mixture until incorporated, then mix in the rest of the milk.

•Mix the flour, remaining sugar and 1/2 tsp salt together in a bowl. Avoid over-whisking: too many air bubbles will result in dry canelés.

•Strain the batter through a sieve into an airtight container. Close the lid tightly and chill in the fridge overnight to rest the batter.

•Heat oven to 230C. Warm canelé moulds on the middle shelf in the oven for 5-10 mins. This helps to give the canelés a crunchy, caramelised exterior.

• Do not overmix, or you risk incorporating too much air. The more uniform the batter, the better the final product. 

•Fill each mould with batter. Be sure to leave 0.5cm at the top – when the canelé bakes, it will rise slightly and then sink, so it is important to account for this.

•Put the moulds on a baking tray and bake on the middle shelf for 10-15 mins. Rotate the tray by 180 degrees, reduce oven temperature to 180C and bake for 30-35 mins. (Baking time can vary depending on your oven.) Keep an eye on the canelés’ colour during the final mins to avoid over- or under-baking.

•Remove the canelés from the oven, let sit for 10 mins, then turn the moulds upside down and gently tap the base until the canelé drops out. Cool completely before serving.

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