Mini Chocolate-Rum Cannelés

Name: Mini Chocolate-Rum Cannelés
Yield: Yield: 1.15 kg/2 lb 8.64 oz
Cuisine: United States
Ingredients: Milk 500 g 1 lb 1.64 oz 43.37%; Cocoa powder 8 g .28 oz .69%; Dark rum 20 g .71 oz 1.73%; Egg yolks 40 g 1.41 oz 3.47%; Eggs 100 g 3.53 oz 8.67%; Dark chocolate coins (64%) 100 g 3.53 oz 8.67%; All-purpose flour 85 g 3 oz 7.37%; Butter 75 g 2.65 oz 6.5%; Confectioners’ sugar 225 g 7.94 oz 19.51%

Preparation info

Yield:
1.15 kg

Difficulty
Medium

Appears in

The Elements of Dessert

By Francisco Migoya

Published 2012

About

Ingredients

Confectioners’ sugar 225 g 7.94 oz 19.51%
All-purpose flou

Americas
United States
Dessert
Vegetarian

Method

Lightly grease the cannelé molds with nonstick oil spray (see Resources, for the molds).
Preheat a convection oven to 180°C/350°F.
Sift the confectioners’ sugar, flour, and cocoa powder together.
Bring

Ingredients

Method

Photos