White Chocolate Matcha Canelé (Ferrandi)096
Ingredients
| 350g | milk |
| 50g | heavy cream |
| 113g | white chocolate, finely chopped (1 standard bar) |
| 1 | vanilla bean (or 8g vanilla extract) |
| 160g | sugar |
| 2g | fleur de sel |
| 110g | whole egg (~2 large, lightly beaten) |
| 40g | egg yolk (~2 yolks) |
| 60g | AP flour |
| 20g | matcha powder |
| 20g | cornstarch |
| 60g | orange liqueur (Cointreau or Grand Marnier) |
| Beeswax for molds |
Steps
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In a pot, heat milk and cream with vanilla to 150°F. Remove from heat, let cool 2–3 minutes.
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Add chopped white chocolate, cover, let sit 3 minutes, then stir gently until melted and smooth. White chocolate is temperature-sensitive — be patient.
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In a bowl, whisk sugar, salt, eggs, and yolks together until thick and slightly pale.
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Sift flour, matcha, and cornstarch together. Fold into the egg mixture until smooth.
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Pour the white chocolate milk into the batter, whisk to combine. Add orange liqueur, whisk again.
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Strain through a sieve. Refrigerate 12 hours (overnight).
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Coat molds with beeswax. Whisk rested batter until smooth (a skin may form — just mix it back in). Fill molds to 5mm below the rim.
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Preheat oven to 475°F. Bake at 475°F for 10 minutes. Without opening the oven, drop to 375°F and continue baking for 50 minutes.
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Unmold immediately onto a cooling rack. Cool before eating. Best the same day.
Analysis
Total batter weight: 1005g (excludes beeswax)
| Component | Amount | % |
|---|---|---|
| Structure solids (flour + cornstarch) | 80g | 8.0% |
| Fat (white chocolate, cream, milk, yolk, egg) | 92g | 9.2% |
| Sugar (added + white chocolate + lactose) | 268g | 26.7% |
| Liquid (milk, cream, orange liqueur, egg water) | 520g | 51.7% |
| Egg/milk protein | 25g | 2.5% |
Structure at 8.0% is at the very bottom of the custardy range — and because white chocolate gives zero cocoa solids (unlike the dark Ferrandi, where cocoa solids prop up the set), the flour and cornstarch carry all the structure alone. That’s why this batter runs liquidy and rises eagerly; the takeaway is more heat or more solids if it mushrooms, not less. The 20g matcha is an inert solid (~2%, not structure) doing color and flavor.
Notes
- Adapted from the Ferrandi chocolate canelé by swapping dark chocolate for white and adding matcha. Tweaked after a first bake that mushroomed slightly.
- Matcha bumped to 20g for a strong, luxury-grade flavor that cuts through the white chocolate sweetness. The interior should be a deep, assertive green.
- White chocolate increased to 113g (one standard bar) and some milk swapped for 50g cream to push richness up — white chocolate is mostly fat and sugar, so this leans creamy.
- Flour + cornstarch dropped to 80g total (~8% of batter) after the first batch felt a touch heavy. Add 20g matcha as a solid and structural powders land near ~10%. White chocolate contributes zero cocoa solids, so these starches plus matcha carry all the structure.
- Orange liqueur (Cointreau or Grand Marnier) replaces rum — the citrus plays beautifully against matcha and white chocolate. The liqueur is sugary, so it was not increased.
- Shock temp raised to 475°F (from 450°F) to set the shell fast and fight the mushrooming. The lower-solids batter rises eagerly, so a hot start matters more here. If 475°F still mushrooms, try 500°F for the opening blast.
- Use good white chocolate (Valrhona Ivoire, Callebaut W2). Cheap white chocolate is mostly palm oil and sugar.
- If it still mushrooms, the fix is more heat or more solids, not less — bump flour back toward 90g or hold the 475°F start longer (12 min).
- Out of white chocolate? You can use 90g butter + an extra 30g sugar in its place, but you lose the milk-solid creaminess.
- Compared to the other white chocolate matcha canelé (#93, Marchal-based): this version has less flour and should be significantly more custardy/pudding-like.