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Francisco Migoya

Mini Chocolate-Rum Cannelés

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Preparation info
  • Yield:

    1.15 kg

    • Difficulty

      Medium

Appears in
The Elements of Dessert
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About

Ingredients

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

Method

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

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