Canelé Pâtisserie Chocolaterie

Step 1. Sift the almond flour and powdered sugar together twice into a large bowl to ensure a perfectly smooth shell; discard any large bits of almond that remain in the sieve.

Step 2. In a clean glass or metal bowl, whisk the aged egg whites and cream of tartar on medium speed until soft peaks form, then gradually add granulated sugar one tablespoon at a time while increasing speed to high.

Step 3. Continue whipping until the meringue is stiff and glossy; if using gel food coloring, add it now and whisk briefly to incorporate.

Step 4. Fold the dry mixture into the meringue in three stages using a rubber spatula; perform the 'macaronage' technique by pressing the batter against the sides of the bowl and folding until the batter falls off the spatula in a slow, continuous ribbon (the figure-eight test).

Step 5. Transfer the batter to a piping bag fitted with a medium round tip and pipe 1.5-inch circles onto a baking sheet lined with a silicone mat or parchment paper.

Step 6. Rap the baking sheet firmly against the counter 4-5 times to release trapped air bubbles, then let the shells rest at room temperature for 30 to 60 minutes until a dry skin forms and they are no longer sticky to the touch.

Step 7. Preheat your oven to 300°F (150°C) and bake for 15-18 minutes; allow the shells to cool completely on the pan before removing.

Step 8. For the filling, heat the heavy cream until simmering, pour over white chocolate chips and vanilla paste, let sit for 2 minutes, then stir until smooth and chill until firm enough to pipe.

Step 9. Pair the cooled shells by size and pipe a dollop of ganache onto the flat side of one shell, then sandwich with the second shell and refrigerate for 24 hours for the best texture.