Cannelé Chocolates with Praliné Filling - Recipe with images
A surprising chocolate treat! Dark chocolate shell with a soft praline centre. Try Chef Philippe illsutrated recipe with step-by-step instructions.
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Cooking tools:
- Polycarbonate mould
- Tempering machine
- Double boiler
- Instant-read thermometer
- Kitchen scale
- Mixing bowl
- Cooling rack
- Spatula
- Piping bag
Ingredients
- Couverture chocolate of your choice (dark, milk or white), preferably pistoles
- Praliné or any filling of your choice
- Mini-cannelé polycarbonate mould
- Mycryo cocoa butter
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