Chocolate with Francois recipe is chocolate cannelé, chosen by Sarah of Teapots and Cake Stands. I had never had a cannelé, so I didn't know what to expect. The instructions were unlike anything I've ever made, but the preparation was easy. Heated milk and butter are used to melt a few ounces of chocolate, then added with eggs to flour, sugar and cocoa. The recipe called for rum, but I replaced it with apple juice.
The mixture is strained and refrigerated overnight, then poured into special molds (or in my case, silicone muffin molds), rested for 30 minutes and then baked. While baking, the cannelés bubble up around the edges, almost like they are boiling. They are done when the outsides are crisp and the top springs back when pressed lightly. Easy, huh?
Like I said, I had no idea what to expect from these. I waited until they cooled a little to sample one. The outside was crunchy and the inside was custardy. I think they could have baked a couple of minutes less, which I will do the next time I make these. And there will be a next time...they were fantastic! My co-workers LOVED them, and they were really very easy to make.
If you'd like the recipe, Sarah will have it here. And if you'd like to join us in baking our way through Chocolate Epiphany by Francois Payard, you can find out how here.