Canelé Pâtisserie Chocolaterie

Step 1. Preheat oven to 400°F (200°C). Roll out puff pastry on a parchment-lined baking sheet. Place another sheet of parchment and a second baking tray on top to prevent excessive rising. Bake for 20-25 minutes until deep golden brown.

Step 2. Prepare the crème pâtissière by heating milk and vanilla bean in a saucepan until simmering. In a separate bowl, whisk egg yolks, granulated sugar, and cornstarch until pale.

Step 3. Gradually temper the hot milk into the egg mixture while whisking constantly. Return the mixture to the saucepan and cook over medium heat until thickened and boiling. Remove from heat and stir in the cubed butter.

Step 4. Transfer the cream to a bowl, cover with plastic wrap touching the surface, and refrigerate until completely cold.

Step 5. Once the pastry is cooled, cut it into three equal rectangular strips using a serrated knife.

Step 6. Pipe or spread half of the pastry cream over the first pastry strip. Top with the second strip and the remaining cream. Place the final pastry strip on top.

Step 7. Mix powdered sugar with a small amount of water to create a thick white glaze. Reserve a small portion and mix with cocoa powder. Spread white glaze over the top layer, then pipe thin lines of chocolate glaze and drag a toothpick through them to create the feathered pattern.

Step 8. Chill for at least 30 minutes before slicing with a very sharp serrated knife.