Canelé Pâtisserie Chocolaterie

Step 1. In a large bowl, dissolve yeast in warm water. Add the flour and salt, then mix until a rough dough forms. Knead for about 5 minutes until smooth. Cover and let rise at room temperature for 1 hour, then refrigerate for 30 minutes.

Step 2. Prepare the butter block by pounding the chilled salted butter between two sheets of parchment paper into a 6x6 inch square. Chill until firm but pliable.

Step 3. Roll the chilled dough into a 10x10 inch square on a lightly floured surface. Place the butter block diagonally in the center, fold the dough corners over the butter to seal it completely.

Step 4. Roll the dough into a long rectangle and perform a 'letter fold' (fold the bottom third up and the top third down). Turn 90 degrees and repeat. This is turn 1 and 2. Chill for 30 minutes.

Step 5. For the 3rd and 4th turns, sprinkle a generous amount of the 200g sugar over the dough and the work surface. Roll and fold exactly as before, incorporating the sugar into the layers. Chill for another 30 minutes.

Step 6. Roll the dough into a large rectangle and cut into 12 equal squares. Fold the four corners of each square toward the center and press down slightly.

Step 7. Place each pastry into a heavily greased muffin tin or individual tart molds. Sprinkle with remaining sugar and let rise for 30-40 minutes.

Step 8. Preheat oven to 375°F (190°C). Bake for 40-45 minutes until the sugar is bubbly and deep amber brown. Immediately remove from the pan onto a wire rack to prevent the caramel from sticking.