Canneles de Bordeaux¶

Canneles de Bordeaux

Total Time
2.13 days

Ingredients¶

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

Cookware¶

1 saucepan.
1 bowl,
1 fridge
1 whisk
1 mold
1 cooling
1 freezer
1 fridge
1 oven
1 foil-lined
1 cooling

Instructions¶

Step 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.

Step 2¶

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

Step 3¶

Remove the vanilla pods from the milk. Add ¼ 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.

Step 4¶

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

Step 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.

Step 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.

Step 7¶

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

Step 8¶

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