Ingredients
Cannelle
milk
560ml
18.48fl oz
2.24cup
37.52tbsp
vanilla extract
1tsp
butter (cut into cubes)
50g
1.75oz
3.35tbsp
bitter chocolate (chopped)
200g
7oz
0.80cup
13.40tbsp
eggs
2pc
egg yolks
2pc
powdered sugar
240g
8.40oz
1cup
16tbsp
flour
100g
3.50oz
0.40cup
6.70tbsp
whiskey or any flavored alcohol
160g
5.41fl oz
Method
- Place the milk, vanilla extract (or vanilla seeds) and chopped chocolate in a small saucepan, and bring to a boil over medium heat.
- Place the eggs, yolks and sugar in a large bowl, and mix gently. Stir in the chocolate mixture. Add the flour, and stir.
- Pass the mass through a sieve to get rid of lumps (I didn't filter, and everything turned out fine). Leave the mass at room temperature for 2 hours.
- Lightly grease the cannelle molds with vegetable oil, and put it in the fridge to cool for 2 hours.
- Preheat the oven to 428F (220C).
- Add the alcohol to the chilled dough, and mix. Fill the prepared molds with dough 3/4 full.
- Bake first for 10 minutes, then lower the temperature to 356F (180C), and keep baking for another 50-55 minutes. Cannelle should be golden brown but still soft on the inside.
- Remove the cannelle from the molds, and cool on a wire rack.
