Cannelé with Almond Milk and Pink Chocolate

DIFFICULTY
Average Average
PREP TIME
Over 2 Hrs. Over 2 Hrs.
COOK TIME
Over 2 Hrs. Over 2 Hrs.
SERVES
+10 +10
Cannelé with Almond Milk and Pink Chocolate
The perfect Valentine's Day dinner send-off! This sweet tonka bean cannelé enrobed in pink white chocolate is best served with fresh raspberries or strawberries and your favourite bottle of bubby.
Main ingredients
  • Flour
Ingredients
Method

Ingredients

FOR THE CANNELE
  • 500ml almond milk
  • Vanilla bean seeds or ½ a grated tonka bean
  • 160g flour
  • 250g white sugar
  • 3 egg yolks
FOR THE TOPPING
  • 100g white chocolate
  • 5-7 drops of red food colouring
  • Raspberries or strawberries

  • Method

  • 1
    Bring the milk and grated tonka bean to a simmer. Cover and leave to cool.
  • 2
    Mix the flour and sugar in a bowl and pour in the cooled milk. Add the egg yolks and mix with a spatula. Sieve and set aside in the fridge for 12 to 24 hours.
  • 3
    The next day, take the mixture out of the fridge 60 minutes before baking. Grease the cups of the Le Creuset Cannelé Tray and pour the mixture into the cups.
  • 4
    Preheat the oven to 220°C.
  • 5
    Bake for 10 minutes at 220°C and then bake for 60 minutes at 180°C. Check the colour of the cannelés at the end of the baking time. If they are still light in colour, bake for a further 5 minutes.
  • 6
    Leave the cannelés to cool in the tin before turning out.
  • 7
    Melt the white chocolate in a bain-marie and colour it with a few drops of red colouring.
  • 8
    Pour the chocolate over the cannelés and leave in the fridge to set or drizzle over to serve.
  • 9
    Decorate with your choice of strawberries or raspberries.
  • 10
    Cook’s Tip: The dough should not be whipped, or else the cannelés will overflow when cooked. Should the batter naturally separate overnight, gently bring it back together with a spatula.