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· Chocolate Canelés · Ingredients： Milk 250g Unsalted butter 10g Chocolate 35g Vanilla paste 2g Egg yolk 45g Sugar 90g All purpose flour 50g Cocoa powder 10g Rum 15g · Mold size： Medium (this recipe can make 9 pieces) · Baking： 220°C/428°F 15min 190°C/374°F 30min · How to make： 1. Sift the flour and cocoa powder and set aside. 2. Put the milk, butter and vanilla pod together in a saucepan and cook until the butter is melted, about 50°C/122°F. Turn off the heat, then stir in the chocolate and lower the temperature to below 30°C/86°F. 3. Mix the egg yolks and sugar, stir immediately after adding the sugar, then add a small portion of the liquid from step 2 and stir well. 4. Add the powder from step 1, stir well. 5. Add the remaining step 2 liquid and rum, mix well and refrigerate for 24-48 hours. 6. Brush the mold with a layer of softened butter, take out the refrigerated batter and return to temperature to about 20°C/68°F. 7. Pour into molds (eighth full) and bake, first at 220°C/428°F for 15 minutes, then reduce to 190°C/374°F and bake for 30 minutes (according to the size of the mold can be adjusted to the appropriate time), out of the oven to cool. 8. Whip some whipped cream, use a laminating nozzle or chopsticks to make holes in the top of the canelés, squeeze in the cream, sprinkle some cocoa powder, done! #Canelés #ChocolateCanelés #ohyoocooking