Beurre de cacahuètes enrobé de chocolat

The secret of a good canelé is a preparation, made with love and know-how, which has rested for 48 hours in order to develop its subtle aromas of vanilla and rum.

The canelés can be kept for 48 hours in a dry place and at room temperature. Possibility to iron them for 6 minutes at 200 degrees Celsius in the oven to taste them crispy.