Love in Every Bite: Irresistible Gluten-free Chocolate Cannelés de Bordeaux for Valentine’s Day #GF
Cannelé de Bordeaux emerging as a sensation in Japan.
Cannelé de Bordeaux has gained significant popularity in Japan, to the extent that it is readily available in convenience stores.
While the traditional preparation involves crafting the dough with wheat flour and allowing it to rest in the refrigerator overnight to facilitate gluten relaxation, an alternative method using rice flour results in a quicker baking process, yielding a delightful, chewy texture that enhances the overall deliciousness of the pastry.
The distinctive appeal of the canelé lies in the harmonious interplay between its crispy outer layer and the lusciously soft, custard-like interior, making it a truly enchanting treat for lovers of pastries.
Alright, let’s dive into making these irresistible cannelés de Bordeaux!
How to make Gluten-free Canelé
First, put in your sugar and whole milk in a pot.
Give it a gentle cook until the sugar dissolves, aiming for around 60 degrees Celsius or 140 degrees Fahrenheit.
While that’s simmering away, let’s prep our dry ingredients.
Sift your cocoa powder into a bowl and whisk it up with the rice flour.
No need to sift the rice flour – it’s already lump-free!
Once your milk and sugar are warm enough, toss in the unsalted butter and semi-sweet chocolate, and give it a good whisk until everything’s combined.
Now, gently pour that warm milk mixture into your dry ingredients, stirring slowly to avoid any foam.
Then add a little kick toss in your Rum; this creates the beautiful aroma of the egg yolks and the whole egg. Give it a thorough whisk.
The more egg yolks you add, the more creamier the texture.
But it cannot hold its shape if you don’t add egg white.
Let it sit while preparing the mold.
Preparing the mold
Before that, preheat your oven to 200 degrees Celsius or 392 degrees Fahrenheit.
Now, let’s prep those molds. The shape of the canelé is a signature wave shape. Grab some softened unsalted butter and generously coat the insides. This step is crucial for easy release and maintaining those perfect shapes. If you’ve got oil spray handy, give it a quick spritz for even easier release.
Just before popping them in the oven, give your batter a final stir, pass it through a sieve, and transfer it to a jug for easy pouring. Fill those molds up, but be careful not to overfill – unless your batter will overflow while baking.
Pop in the preheated oven.
Drop the temperature to 190 degrees Celsius or 374 degrees Fahrenheit, and let them bake.
Around 30 to 35 minutes for the small ones, or 45 to 50 minutes for those larger size mold.
When you touch the surface that is dry and crispy, and the edges turn brown, that indicates taking it out.
If your cakes start peeking out of the molds during baking, just give them a gentle tap on the counter to put them back in place. We want those perfectly browned tops!
And now, the moment we’ve all been waiting for – ta-da!
Check out those beauties! Crispy on the outside, chewy and creamy inside – absolute perfection.
For an extra touch of deliciousness, why not dip them in melted chocolate and coat the tops?
And I top it with gold foil. How gorgeous!
They’ll make the perfect Valentine’s Day gift – trust me, they’re irresistible!
Gluten-free Chocolate Cannelés de Bordeaux
- 1 Cannelés de Bordeaux Mold Small or Large
- 1 bowl
- 1 pot
- 1 whisk
- 1 seive
- 1 jug
- 1 brush
- 120g Rice Flour15g 500ml250g Sugar40g Semi-sweet Chocolate20g Unsalted Butter1/4 cup Rum 3 egg yolks1 large eggMelted Chocolate for coating
- 120 g Rice Flour
- 15 g Cocoa Powder
- 500 ml Whole Milk
- 250 g Sugar
- 40 g Semi-sweet Chocolate
- 20 g Unsalted Butter
- ¼ cup Rum
- 3 egg yolks
- 1 large egg
- Melted Chocolate for coating
- Put the sugar and whole milk into a pot and cook until the sugar has just dissolved about 60 degrees Celsius, 140 degrees Fahrenheit.
- Shift the cocoa powder into, a bowl, and whisk together with the rice flour.
- When the sugar dissolved, add unsalted butter and semi-sweet chocolate and whisk to combine.Gradually Add the warm milk mixture to the dry ingredients.
- Add in Rum and egg yolk and the egg.Whisk well and let it sit while preparing the mold.
- Start preheating the oven to 200 degrees Celsius, 392 Fahrenheit.
- Brush softened unsalted butter inside the mold.
- Apply a generous amount of butter throughtly to release easily and maintain their shape.If you have oil spray, use it to make it even more easy releasing.
- Just before baking, stir the batter to make it even, then pass through a sieve and transfer to a jug for easy handling.Fill the mold just below the edge.
- Pop in the oven and immediately reduce the temperature to 190 degrees Celsius, 374 degrees Fahrenheit, and bake for 30 to 35 mins for the small cannele, 45 to 50 mind for the large cannule.If the The cake pop out from the mold while baking, take out and tap onto the counter to put them in place, otherwise the top is not browned.
- And, to make it even more delicious, dip in melted chocolate and cover the top.