70g DLA Santo Tomas 70% Dark Chocolate Couverture
400g Milk
15g Butter
160g Granulated sugar
2pcs Egg yolks
1pc Whole egg
50g Cake flour
50g Wheat flour
20g Rum
160g DLA Dark Chocolate Filling

*PREPARATION

• Melt DLA Santo Tomas in a water bath.
• Sift cake and wheat flour.

1. In a pot, put together milk, butter and heat over a stove. Turn off the heat once it starts to boil. Add in the melted DLA Santo Tomas and mix well.
2. Place egg yolk, whole egg and granulated sugar in a separate bowl and mix using a wire whisk. Add in together the sifted cake flour and wheat flour and mix. (Do not over mix once added).
3. Cool mixture (number 1) and add it to mixture (number 2) little by little. Add rum and mix. Strain@the mixture, wrap and refrigerate overnight. (Wrap so that it does not come contact with air).
4. Remove the mixture from refrigerator and bring to room temperature.
5. Put a tray in the oven and pre-heat to 250ºC.
6. Apply thin layer of butter or non stick spray to the canelé molds and pour the mixture in.
7. Lower the pre-heated oven temperature from 250-230ºC and bake for 15 minutes. Lower again the temperature to 190ºC and bake for another 45 minutes.
8. When baked let cool and turn the mold upside down to remove the canelé.
9. Fill piping bag with DLA dark chocolate filling. Make a hole in the centre of the canelé cake and squeeze DLA dark chocolate filling in it until it comes out on top.