Orange Chocolate Cannelés

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.

   Tip: Use a thermometer for precise temperature control.

2. 2

   In a medium saucepan, combine the milk, orange juice, and orange zest. Heat over medium heat, stirring occasionally, until the mixture reaches 80°C (176°F).

   Tip: Monitor the temperature carefully to prevent scorching.

3. 3

   In a separate bowl, whisk together the flour, sugar, baking powder, and salt. Add the softened butter and whisk until the mixture resembles coarse crumbs.

   Tip: Use a pastry blender or your fingertips to work the butter into the dry ingredients.

4. 4

   In a separate bowl, whisk together the eggs and orange extract. Add the warm milk mixture to the egg mixture and whisk until smooth.

   Tip: Temper the eggs by gradually adding the warm milk to the eggs, whisking constantly.

5. 5

   Pour the wet ingredients into the dry ingredients and mix until a smooth batter forms. Fold in the dark chocolate until well combined.

   Tip: Be gentle to avoid developing the gluten in the flour.

6. 6

   Transfer the batter to a piping bag fitted with a large round tip. Pipe the batter into 6-8 cannelés on the prepared baking sheet.

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

7. 7

   Bake for 18-20 minutes, or until the cannelés are golden brown and firm to the touch.

   Tip: Rotate the baking sheet halfway through the baking time for even browning.

8. 8

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

   Tip: Serve the cannelés warm or at room temperature, dust with confectioner's sugar if desired.