I haven't been a very good Chocolate With Francois blogger. I've missed the past two months. My fellow bloggers have baked some beautiful dishes. I am sure this month will be no exception. Sarah at Teapots and Cakestands chose this month's recipe. When she first made her pick, she was quick to note if we didn't have cannele molds, this could be made in a muffin tin.
Canneles are a specialty of southwest France. I can't say that I've ever eaten one, so I was anxious to try these. I decided to make this in my mini bundt pan. We've had plenty of sweets at our house lately, so I chose to cut this recipe in half and in half again. My idea was to get two cannales. This batter looks devine, almost like creamy hot chocolate.
This recipe is quick and easy to put together. However, it does require a little planning because it has to chill overnight. The recipe calls for baking these 60 - 75 minutes. I checked them after about 50 minutes. They appeared to be done and as I looked closer, I was afraid they were overdone. As I removed them from the pan, my fear was confirmed, they're overdone!
Not sure if it was because these were overdone but they were terrible. They were very dry, which I know was because they were overdone. The flavor wasn't what I would have expected from the wonderful chocolate batter. I am anxious to see how my fellow CWF bloggers fared with this recipe.