Tropical Chocolate Canelé


Working Method

  • Prepare your canelé moulds, greased thinly (unless using sili-cone moulds).
  • Beat all in medium speed until well combined and smooth for about 3-4 minutes.
  • Pour into moulds halfway. Pipe some mango filling (as follows below) in the center then pipe over more of the batter.
  • Bake at 170°C for 12-14 minutes or until tests clean.
  • Let cool and set aside.

Chocolate Enrobing
  • Using a toothpick or a skewer, dip each canelé into the melted chocolate, enrobing each.
  • Finish with desiccated coconut before it sets.


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