Name: Canelés with spiced hot chocolate
Prep time: 60 min
Cook time: 55 min
Total time: 115 min
Yield: 10
Ingredients: 500 ml (2 cups) milk; 30 gm cold butter, coarsely chopped; 110 gm (¾ cup) plain flour; 200 gm caster sugar; 4 large egg yolks; 2 tbsp golden rum; Scraped seeds of 1½ vanilla beans; 80 ml (½ cup) vegetable oil; 50 gm beeswax; Spiced hot chocolate; 375 ml (1½ cups) milk; 250 ml (1 cup) pouring cream; ½ cinnamon quill; Pinch ground nutmeg and ground cloves; 200 gm dark chocolate (56% cocoa solids); To serve: whipped cream and dark chocolate for grating

Canelé moulds are available from select chef and homewares stores. To season copper moulds for the first time, place in a preheated oven at 180C for an hour, then turn off the oven and leave the moulds in until cool. Then follow the method in the recipe for brushing with beeswax, which you can buy from art- and candle-supply stores. This recipe is inspired by a Paula Wolfert recipe. Start one or two days ahead to develop the flavour of the batter.

Ingredients

500 ml (2 cups) milk

30 gm cold butter, coarsely chopped

110 gm (¾ cup) plain flour

200 gm caster sugar

4 large egg yolks

2 tbsp golden rum

Scraped seeds of 1½ vanilla beans

80 ml (½ cup) vegetable oil

50 gm beeswax

Spiced hot chocolate

375 ml (1½ cups) milk

250 ml (1 cup) pouring cream

½ cinnamon quill

Pinch ground nutmeg and ground cloves

200 gm dark chocolate (56% cocoa solids)

To serve: whipped cream and dark chocolate for grating

Method

Main

1.Heat milk in a small saucepan to 83C, then remove from heat and set aside. Pulse butter, flour and a pinch of salt in a food processor. Add sugar, pulse to combine, then add yolks and pulse to combine. With the motor running, add milk in a thin steady stream until all incorporated, then strain mixture through a fine sieve. Add rum and vanilla seeds, and cool to room temperature, then refrigerate overnight or for up to 48 hours for flavours to develop.

2.Preheat oven to 100C. To prepare moulds, gently heat oil and beeswax in a saucepan over a low heat until melted. Warm canelé moulds in oven, then carefully brush insides with wax mixture and turn upside down on a wire rack to drain off excess. When cool enough to handle, place moulds in the freezer for at least 30 minutes until chilled.

3.Preheat oven to 190C. Stir batter gently (so as to not aerate), then fill prepared moulds, leaving 3mm-5mm at the top of each and bake until deep golden (50-55 minutes). Carefully turn out and cool to room temperature.

4.For spiced hot chocolate, heat milk, cream, cinnamon, nutmeg and cloves in a saucepan and, just before reaching a simmer, add chocolate and whisk until smooth. Discard cinnamon, top with whipped cream and grated chocolate and serve warm alongside canelés.

Drink Suggestion: Rare Rutherglen muscat. Drink suggestion by Max Allen
Notes

Styling by Alice Storey

Styling by Geraldine Muñoz

Ingredients

Method

Main

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