Recipes, Desserts

Chocolate hazelnut-filled canelés.

For 6 people
Preparation time: 15 minutes
Cooking time: 10 minutes.

Ingredients

  • 50 cl of milk
  • 125 g of brown sugar
  • 125 g of white sugar
  • 100 g of flour
  • 2 whole eggs

  • 2 egg yolks
  • 1 vanilla bean
  • 50 g of butter
  • 10 cl of rum

Recipe instructions

Preparation

  1. Split the vanilla bean in half, scrape out the seeds, and add both the seeds and the pod to the milk.

  2. Bring the milk to a boil, then immediately remove from heat and let infuse for 30 minutes. Strain afterward.

  3. Whisk together the sugar, flour, eggs, and rum until smooth and lump-free.

  4. Melt the butter and add it to the vanilla-infused milk.

  5. Incorporate the milk into the batter.

  6. Transfer the mixture to a TUBE container and let it cool in the fridge for 12 hours.

  7. Preheat the oven to 240 °C (464 °F).

  8. Butter the canelé molds with a brush. Fill the molds two-thirds full.

  9. Bake for 10 minutes, then lower the temperature to 180 °C (356 °F) and continue baking for 30 minutes until well caramelized.

  10. Unmold immediately after taking them out of the oven.

  11. Fill the TUBE with chocolate hazelnut spread, injecting it into the canelés by making a small hole at the base.

  12. Enjoy!

The result

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