Ingredients 2 vanilla beans preferably Madagascan 500 ml cold milk 250 g cane sugar 200 g if you want less sweetness, I use 200 g 100 g bread or all-purpose flour 50 g butter melted 2 large eggs 2 egg yolks 4 Tbsp dark rum For the mold coating: 40 g beeswax 60 g butter see notes
Instructions Pierre Hermé recommends that before you use your copper canele molds for the first time, clean them, and then season them by coating them with butter and placing them for 20 minutes in a hot oven - 250° C (500° F) or more. Remove them from the oven, clean them with a paper towel while they’re still hot, and allow them to cool before using. Never wash the molds, simply wipe with a dry cloth or a paper towel after each use. Slit the vanilla beans lengthwise, and scrape the seeds from them with a small knife. Put the seeds, vanilla pods, and milk in a saucepan and bring them to a gentle simmer, and then turn off the heat and let sit for two minutes. In a separate bowl, whisk sugar, eggs and egg yolks. Add melted butter and whisk more until combined. Remove the pods from the milk. Add 1/4 of the hot milk into egg mixture and mix well. Add flour and continue mixing until combined. The slowly add the remaining milk while continuing to mix until all ingredients are mixed well. Add rum and mix. This way you will avoid lumps and will end up with the perfect consistency of the batter. (Note: this step is very important. Adding hot milk to egg mixture will temper the eggs and create custard which will ensure perfect consistency of your caneles). Refrigerate for 24 to 48 hours.
For a full recipe go to: wilmax.com
On photo: WL-991004 / A BREAD PLATE 6" | 15 CM
Recipe by: decanter.com