The perfect Valentine's Day dinner send-off! This sweet tonka bean cannelé enrobed in pink white chocolate is best served with fresh raspberries or strawberries and your favourite bottle of bubby.
Main INGREDIENTS
- Flour
Ingredients
Method
Ingredients
FOR THE CANNELE
- 500ml almond milk
- Vanilla bean seeds or ½ a grated tonka bean
- 160g flour
- 250g white sugar
- 3 egg yolks
FOR THE TOPPING
- 100g white chocolate
- 5-7 drops of red food colouring
- Raspberries or strawberries
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Method
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1Bring the milk and grated tonka bean to a simmer. Cover and leave to cool.
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2Mix the flour and sugar in a bowl and pour in the cooled milk. Add the egg yolks and mix with a spatula. Sieve and set aside in the fridge for 12 to 24 hours.
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3The next day, take the mixture out of the fridge 60 minutes before baking. Grease the cups of the Le Creuset Cannelé Tray and pour the mixture into the cups.
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4Preheat the oven to 220°C.
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5Bake for 10 minutes at 220°C and then bake for 60 minutes at 180°C. Check the colour of the cannelés at the end of the baking time. If they are still light in colour, bake for a further 5 minutes.
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6Leave the cannelés to cool in the tin before turning out.
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7Melt the white chocolate in a bain-marie and colour it with a few drops of red colouring.
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8Pour the chocolate over the cannelés and leave in the fridge to set or drizzle over to serve.
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9Decorate with your choice of strawberries or raspberries.
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10Cook’s Tip: The dough should not be whipped, or else the cannelés will overflow when cooked. Should the batter naturally separate overnight, gently bring it back together with a spatula.
