Mint Chocolate Cannelés

Instructions

1. 1

   Preheat the oven to 190°C (375°F) and line a baking sheet with parchment paper.

   Tip: Use a rack in the middle of the oven for even baking.

2. 2

   In a medium bowl, whisk together flour, sugar, and salt.

   Tip: Make sure to sift the flour to remove any lumps.

3. 3

   In a separate bowl, whisk together eggs, milk, and vanilla extract.

   Tip: Use room temperature eggs for a lighter texture.

4. 4

   Add the melted butter to the egg mixture and whisk until combined.

   Tip: Make sure to scrape the sides of the bowl.

5. 5

   Add the flour mixture to the wet ingredients and whisk until a smooth batter forms.

   Tip: Don't overmix.

6. 6

   Add the chopped mint leaves and whisk until well combined.

   Tip: Be gentle to avoid bruising the mint.

7. 7

   Melt the dark chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.

   Tip: Let the chocolate cool slightly before using.

8. 8

   Add the melted chocolate to the batter and whisk until fully incorporated.

   Tip: The batter should be smooth and glossy.

9. 9

   Pour the batter into a piping bag fitted with a large round tip and pipe into 6-8 cannelés.

   Tip: Tap the baking sheet to remove any air bubbles.

10. 10

    Bake for 15-20 minutes, or until the edges are lightly golden.

    Tip: Don't overbake, as the cannelés will continue to cook after removal from the oven.

11. 11

    Allow the cannelés to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

    Tip: Serve warm or at room temperature.