Method

• 1.
  For the chocolate cream, put the milk and cream in a saucepan over medium heat and bring to the boil. Remove from the heat.
• 2.
  Combine the egg yolks and sugar in a heatproof bowl. Pour the hot milk mixture into the bowl and stir to combine well. Pour this back into the pan and return to a low heat. Stir the custard constantly with a heat-resistant spatula and cook to 82°C (180°F); use a digital thermometer to accurately check the temperature.
• 3.
  Put the chopped chocolate in a heatproof bowl. When the custard has reached the correct temperature, remove the pan from the heat and strain the custard through a sieve onto the chocolate. Mix well with a whisk, then transfer to a container and refrigerate for a minimum of 2 hours before use.
• 4.
  For the canelés, heat the milk, butter and vanilla seeds in a saucepan over medium heat until the butter has melted and the milk has just reached boiling point. Remove the pan from the heat, add the chocolate and stir until it has completely melted. Set aside.
• 5.
  Mix the eggs and egg yolks together in a bowl. Sieve the icing sugar and flour together into another bowl. Add the eggs and stir gently with a fork. Pour the warm chocolate milk into the bowl and mix with a fork or spatula to remove the lumps. Try not to beat too much air into the batter at this stage. Stir in the rum and orange zest. Transfer the batter into a container and store in the fridge for a minimum of 24 hours.
• 6.
  Remove the batter from the fridge and strain it through a sieve into a clean jug or container. Store in the fridge again for up to 1 week or use immediately.
• 7.
  Preheat the oven to 200°C (400°F). Prepare the canelé moulds. You can either line them the traditional way using a beeswax and butter mixture (see right) or brush the moulds with melted butter. If using only butter, chill the moulds in the fridge beforehand so the butter coats the sides more evenly.
• 8.
  Gently stir the batter with a spoon to unsettle the flour, which may have settled to the bottom of the container. Pour the batter into the prepared moulds, filling each one three-quarters full. Place the moulds on a baking tray and bake the canelés for 30 minutes, then turn the tray around and bake for a further 15 minutes until dark brown. Remove from the oven and leave to cool for 10 minutes in the moulds; this ensures the crispy exterior. Set a timer for this, because if you leave them for too long in the moulds, you will run the risk of them sticking.
• 9.
  Turn the canelés out onto a wire rack and leave to cool before piping the chocolate cream onto the top of each one.