It's not the canele recipe that makes great caneles; it's the process! With the right equipment and this tried-and-true technique, you'll make perfect French caneles with crisp, caramelized shells and luscious custardy centers.
3ouncesbeeswaxfinely chopped (about 1/3 cup, if using copper molds)
3/4cupunsalted butter
Instructions
In a small saucepan, combine the milk, vanilla bean, and its scrapings. Bring the milk just to a boil over medium high heat, then remove the pan from the heat and add the butter. Set aside to cool to lukewarm.
In a large bowl, whisk together the powdered sugar and flour. In a separate small bowl, whisk together the egg yolk, eggs and rum. Whisk the egg mixture into the sugar and flour mixture, then whisk in the lukewarm milk mixture.
Strain into a container; cover and refrigerate for at least 12 hours and up to 48 hours, the flavors will develop as the mixture sits.
If using copper molds, melt the beeswax in a saucepan over low heat. Add the 3/4 cup butter to the melted wax and stir until the butter is melted. Remove the mixture from the heat and, using a narrow pastry brush, carefully coat the inside of 18 (2 by 1-inch) canneles molds. (Dedicate this brush to canneles making because the wax will get into the brush.) If the wax mixture starts to set up or thicken, return it to the heat for a moment until it thins.
If using silicone molds, there is no need to coat them. However, they should be placed in the freezer for at least 30 minutes prior to using, in order to help develop a nice crust.
Preheat the oven to 460-degrees (not convection).
Place the molds on a rimmed baking sheet. When you’re ready to bake, fill each mold almost to the top.
Bake for 15 minutes, then reduce the oven to 375-degrees.
Bake for a further 45 minutes to 1 hour until the tops are a deep, golden brown, rotating once or twice during cooking to ensure even baking.
Let cool slightly. To remove canelles from copper molds, turn each one over with a pair of tongs and tap until the canelle falls out. If difficult to remove, use a paring knife to help guide it out.
If using silicone molds, use a dish towel to squeeze the bottom of each mold to help remove the canelles.