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Sous Vide Chocolate Canelé - PB&J Style Recipe

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This recipe is part of the collaboration between The ISVA and Amazing Food Made Easy. You can check out all the great content both sites have to offer.

This impressive and creative dish utilizes sous vide in several components, yielding an outstanding dessert fit for a King or Queen.


Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.


Sous Vide Chocolate Canelé - PB&J Style Recipe

  • Published: March 22, 2023
  • By Chef Alych Padro
  • Prep Time: 28 Hours
  • Total Time: 29 Hours
  • Cooks: 375°F (190.56°C) for 15 minutes, 338°F (170°C) for 35 minutes
  • 20 canelés

Ingredients for Sous Vide Chocolate Canelé - PB&J Style

  • For the Canelé

  • 286g Sugar
  • 336g Whole milk
  • 336g Milk, cryoconcentrated 3 times (or substitute 36-40% heavy cream)
  • 48g Unsalted butter
  • 2g Salt
  • 168g Dark chocolate 70%
  • 134g Eggs
  • 80g Egg yolks
  • 80g all-purpose flour
  • 68g maple bourbon
  • For the Raspberry Gel

  • Sous Vide Raspberry Gel Recipe
  • For the Whipped Peanut Ganache

  • 2g Gelatin sheets
  • 49g Milk chocolate
  • 218g Heavy cream
  • 45g Peanut butter
  • 1g Salt
  • For the Aerated Peanut Brittle

  • 75g Roasted peanuts
  • 180g Sugar
  • 100g Water
  • 180g Light corn syrup
  • 40g Unsalted butter
  • 30g Peanut butter
  • 5g Baking soda
  • For the Tempered Chocolate

  • Sous Vide Tempered Chocolate Recipe
  • To Finish

  • Raspberry powder
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Cooking Instructions for Sous Vide Chocolate Canelé - PB&J Style

For the Canelé

At least a day before making the canelé- coat the inside of several medium canelé molds with beeswax or oil and heat in the oven for several hours to form a dark patina on the inside. Remove fat and cool.

In a medium saucepot, heat sugar, milk, cryoconcentrated milk, butter, and salt to 90°C.

Place egg and yolk in a bowl and whisk to combine.

With a hand blender, incorporate in chocolate mixture.

Sift in flour over top of the mix and pour in maple bourbon. Mix with immersion blender again until homogenous.

Chill batter to 6°C.

Create a rapid hydration on the canelé batter by compressing in vacuum chamber (20 millibar, 60 seconds post evacuation, seal bar off) 5 times.

Lightly oil the inside of the canelé molds again and heat in 190°C (375F) to season for 2 minutes.

Add about 22g of batter to each mold.

Bake for 15 minutes at 190°C, decrease heat to 170°C and continue cooking another 35 minutes.

Unmold while hot and cool on a rack, cover with foil until cooled to room temperature.

For the Raspberry Gel

Sous Vide Raspberry Gel Recipe

For the Whipped Peanut Ganache

The day before, bloom gelatin overnight or until it absorbs 3 times its weight of water.

Place chocolate in a tall heat-proof bowl. Boil heavy cream and pour over chocolate. Emulsify with a hand blender.

Blend in gelatin, peanut butter and salt while still hot. Transfer to a lidded container.

Cool to 7°C with NO stirring, let fully set.

Place a mixer bowl with whip attachment in refrigerator to chill, at least 5 minutes.

Add ganache to bowl and whip on high speed until color lightens.

Transfer to piping bag with 821 star tip.

For the Aerated Peanut Brittle

Chop peanuts.

Boil the sugar, water and corn syrup on high heat, using the Control Freak with the probe

regulation setting (150°C on medium intensity).

With a heat proof spatula, stir in butter while keeping mixture at a boil.

Cook to the hard crack stage stirring frequently.

Remove from heat and immediately stir in peanut butter with spatula.

Add baking soda, and fold in peanuts gently and quickly making sure a small tray with a silpat is prepared.

Transfer candy to the silpat, rest 5 minutes and flip to let cool for one more minute, it should be warm before going to the machine but not hot.

For Aeration with a chamber sealer: Set chamber sealer to 0 seconds post evacuation and 20

millibar, then set distribution time to 0 seconds. Select MCV procedure, selected threshold value and set the value to MCV duration value for 30 minutes. Switch off gas flushing and sealing values. The machine will pull down to the set vacuum pressure, turn off the vacuum once it is reached, then turn the vacuum back on if the pressure creeps above the threshold value to get the pressure back down to the target.

For the Tempered Chocolate

Sous Vide Tempered Chocolate Recipe

To Finish

Slightly hollow out top of canelé, add raspberry gel on inside.

Pipe peanut ganache on top of canelé in a swirl motion.

Break brittle to create bite sized pieces and place one on top. Garnish canele and plate with tempered chocolate decorations that have been dusted with raspberry powder.

"Bon Appetit"!


Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.


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Related Amazing Food Made Easy Articles

All tags for this article: Chocolate, Dessert, ISVA Sous Vide Recipe Collection, Sous Vide Chocolate, Sous Vide Dessert , Sous Vide Recipes

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