Bordeaux Canelé

Method

A caramelized, almost burnt crust that cracks under the tooth to reveal a soft, honeycombed, and melting heart. The scent of rum and infused vanilla emerges from the very first bite.

1. 1

   Split the vanilla pod, scrape the seeds into the whole milk. Add the butter. Bring to a boil, then remove from heat as soon as the butter is melted. Let cool.

2. 2

   In a mixing bowl, mix the flour and sugar with a pinch of sea salt. Incorporate the eggs one by one. Mix gently in the center without whisking to avoid incorporating air, which would cause the cannelés to swell out of the mold.

3. 3

   Pour the warm milk in a thin stream over the mixture, stirring gently to obtain a smooth and fluid batter. Finish by adding the rum. The consistency should resemble a liquid pancake batter.

4. 4

   Cover with plastic wrap directly on the surface to prevent a skin from forming. Place in the refrigerator for 24 to 48 hours. This rest is crucial for stabilizing the starch and developing the aromas.

5. 5

   Melt the beeswax in a double boiler. Coat the inside of the molds (ideally copper) with this very fluid mixture, then turn them over on a rack to remove the excess and leave only a thin, shiny film.

6. 6

   Preheat the oven to 240°C. Fill the lined molds 3/4 full with the cold batter. Bake for 10 minutes to sear the crust, then lower to 180°C for 50 minutes. The crust should be a very dark brown, almost black.