Recipe: Chocolate-glazed Cannelés

1 Break 2 eggs into a bowl, add the yolk of the 3rd egg. Beat like an omelet.
2/ Bring the milk to a boil. Pour it over the beaten eggs, whisking. Let cool.
3/ Mix the sugar, flour, vanilla sugar, and melted butter. Pour the egg/cold milk mixture onto the previous preparation. Mix well and add the rum.
4/ Let rest for several hours (ideal: 24 hours).
5/ Fill the molds three-quarters full with the preparation. Place the molds on the baking sheet, at the bottom of the oven.
6/ Bake for 60 minutes at 7
unmold while hot
Glazing the cannelés.
1/ Let the cannelés cool completely
2/ Melt two-thirds of the chocolate in a double boiler, add the butter cut into cubes and stir with a whisk to obtain a homogeneous mixture
3/ Off the heat, add the remaining chocolate and let it melt while stirring
4/ Spread this glaze on the cannelés. And enjoy
Preparation: 15 min
Cooking: 60 min
The cannelés can be made in advance. Put in a hermetically sealed box, they keep for a week in the refrigerator and several months in the freezer.