French cannelés, or canelés if they’re made in Bordeaux, are the perfect combination of smokey and sweet, cakey and custardy. These are perfectly tender sweet treats.
Prep Time 2hours
Cook Time 1hour
Total Time 3hours
Author Stephanie Stiavetti
1ouncebeeswaxcut into small cubes with a knife
2tablespoonsbuttercut into cubes
1cup plus 3 tablespoonssugar
1wholevanilla podsplit down the middle, tiny beans removed
1cup plus 2 tablespoonsflour
Prepare the molds (technique a la Pim):
Cure your molds (see note at bottom of recipe). Preheat your oven to 475°F (246°C). Line a baking sheet with aluminum foil, and place your molds on top of the foil. Slide the baking sheet into the oven/
Fashion a small double boiler from a small pot and a bowl that will fit comfortable into the pot within falling inside. Fill the pot halfway with water, and bring it to a boil. To the bowl add the cubed beeswax. Turn the heat to low and place the bowl with the beeswax into the pot, stirring gently to melt help the wax melt evenly. Once it is melted, add the butter cubes and stir gently until completely combined.
Line a second baking sheet with parchment, setting a wire baking rack on top of the parchment layer. Remove the one hot mold from the oven, and with a heavily gloved hand, place it face-up on the wire rack. Pour the beeswax-butter into the mold, and with your still heavily-gloved hand, swirl the mold around so that the wax thinly covers the inside. Pour the excess wax back into the pot from which is came. Shake the mold so that any excess drippings fall back into the pot. Place the mold face-down on the wire rack, so that any extra wax drips through the wire rack and onto the parchment. Continue with the rest of your molds. If the wax gets too hard, place it back into your double-boiler to melt.
Place molds in the freezer for at least 1 hour before baking.
Prepare the batter:
Preheat oven to 450°F (232°C) degrees. Use an oven thermometer to make sure your temperature is accurate.
In a medium saucepan heat milk, sugar, vanilla beans, salt, butter, and rum, bringing just to a simmer. Remove from heat and allow to cool completely.
When the batter is at room temperature, gently stir in the egg yolks, making sure to not incorporate too much air into the mixture. Spoon the batter into the cold molds, filling until they are 1/2-inch from the top. Arrange the molds on a baking sheet, allowing 2-inches of space between the molds. Slide the baking sheet into the oven.
After 15 minutes turn the oven to 375°F (190°C), and turn the baking sheet around inside of the oven. Bake for another 40 minutes at 375°F (190°C), or until the top of the canelés are a deep golden brown (not burnt!).
Using your again heavily-gloved hand, pick up each mold and invert it over a cooling rack. Tap gently until the cannelé slides out, and allow them to cool before eating.