✦ Featured
Le Chaudron recipe
Cannelé chocolat noisette
Chocolate hazelnut cannelés
⏱ 60 minServes 12Medium180 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients12 servings
500 ml (2 cups)milk
2eggs
100 g (3½ oz)dark chocolate
100 g (3½ oz)flour
200 g (7 oz)sugar
50 g (2 oz)hazelnut paste
50 ml (3½ tbsp)rum
- 500 ml (2 cups) milk
- 2 eggs
- 100 g (3½ oz) dark chocolate
- 100 g (3½ oz) flour
- 200 g (7 oz) sugar
- 50 g (2 oz) hazelnut paste
- 50 ml (3½ tbsp) rum
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 12. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Heat the milk with the chocolate until melted, then let cool.
- Whisk the eggs with the sugar, then mix in the flour and hazelnut paste.
- Whisk in the chocolate milk, then the rum.
- Refrigerate for 12 hours.
- Fill buttered cannelé molds three-quarters full and bake at 220°C (425°F) for 15 minutes.
- Lower to 180°C (350°F) and bake 40 minutes more until dark and caramelized outside.
This recipe is waiting for you, step by step.
Hands-free cooking mode, quantities that adjust themselves, a fridge that tells you if anything’s missing — and 2,798 regional recipes.
What the table says
No ratings yet — be the first to rate it.
No comments yet. Be the first to leave a review — from the app, or right here once signed in.
Your rating
★★★★★
To rate and comment here, sign in with the app — one scan and the site becomes your Chaudron. Your review also shows up in the app.