Cannelés de Bordeaux

🥘 Ingredients

• vanilla beans 2
• milk 500 ml
• cane sugar 200 g
• large eggs 2
• egg yolks 2
• butter 50 g
• all-purpose flour 100 g
• dark rum 60 ml
• beeswax 40 g
• butter 60 g

1. 1

   Slit the vanilla beans lengthwise and scrape the seeds. Place seeds, pods, and milk in a saucepan . Bring to a gentle simmer, then turn off the heat and let sit for 2 minutes .
2. 2

   In a separate bowl , whisk the cane sugar , large eggs , and egg yolks . Add the melted butter and whisk until combined.
3. 3

   Remove the vanilla pods from the milk. Add 1/4 of the hot milk to the egg mixture and mix well to temper the eggs. Add the all-purpose flour and mix until combined. Slowly add the remaining milk while continuing to mix. Add the dark rum and mix well.
4. 4

   Chill the batter in the fridge for 24 to 48 hours . Stir well for 2 minutes with a whisk before use.
5. 5

   Melt beeswax and butter together. Quickly pour the mix into a mold and then back into the container to create a thin coat. Place molds upside down on a cooling rack to drip, then chill in the freezer or fridge until ready to bake.
6. 6

   Preheat oven to 550°F. Fill molds with batter to 1 cm from the top. Place on a foil -lined baking sheet and bake at 550°F for 10 minutes .
7. 7

   Without opening the oven, drop the temperature to 375°F and bake for 45 to 50 minutes .
8. 8

   Remove from the oven and quickly unmold onto a cooling rack. If they stick, tap the mold on a hard surface.
9. 9

   Let cool for 2 hours at room temperature.