Cannelés Bordelais

Preparation

Step 1: Prepare the batter the day before

Split the vanilla pod and scrape out the seeds.

Heat the milk with the butter, the vanilla pod and seeds until simmering. Remove from heat and let infuse for 15 minutes.

Step 2: Mix dry and wet ingredients

In a mixing bowl, combine the flour and sugar.

Add the whole eggs and egg yolks one at a time, whisking.

Pour in the warm milk in a steady stream while stirring.

Add the rum and mix well.

Step 3: Rest the batter

Strain the batter through a fine sieve to remove any lumps and the vanilla pod.

Cover the bowl with plastic wrap and refrigerate for at least 24 hours.

Step 4: Prepare the moulds

The next day, take the batter out 30 minutes before baking.

Generously butter the cannelé moulds. If using beeswax, melt it with a little butter and brush the moulds.

Place the moulds in the fridge for 10 minutes to set the butter.

Step 5: Bake the cannelés

Preheat the oven to 240°C.

Fill each mould 3/4 full with batter.

Put in the oven and immediately lower the temperature to 200°C.

Bake for 15 minutes, then lower to 180°C and continue baking for 45 minutes.

The cannelés should be deeply golden and caramelized.

Step 6: Unmould and serve

Unmould the cannelés while still warm by tapping them on the work surface.

Let them cool on a wire rack.

They are best eaten the same day, but keep for 2 to 3 days in an airtight container.