How to prepare
1. In a medium sized pot add whole milk, butter, vanilla seeds, and pod. Using a cooking thermometer, cook to 180°F - 185°F. Take off heat and allow to cool. Remove vanilla pod and place in a large clean bowl.
2. Sift all purpose flour, Redpath® Icing Sugar, and sea salt in a medium sized bowl.
3. Using a fork, gently combine eggs and egg yolks. Do not use a whisk, only lightly combine with your fork. Remember that the batter is supposed to have zero air pockets for best results.
4. Pour eggs into dry ingredients and lightly combine until lumpy batter forms.
5. When the milk mixture has cooled to 120°F (49°C), or cool enough to keep your finger in the mixture for a few seconds, pour into the egg and flour mixture.
6. Pass mixture through a fine sieve into the bowl with the vanilla bean pod. Add rum. Rest in the fridge for 48 hours in an airtight container.
How to prepare the cannelé mold
1. Melt beeswax with butter in a pot over low heat. Do not boil. Warm and stir just until the mixture melts together and is transparent. Strain hot beeswax through a fine sieve to remove milk solids and any wax imperfections, which will burn at the high temperature when baking the cannelé.
2. Take pot off heat and allow melted wax to cool slightly. Coat molds with mixture, making sure to coat thoroughly.
3. Be careful not to coat with beeswax that is too hot or too cool. The image below shows how the beeswax coats at different temperatures. From left to right: too hot, too cool, and just right.
4. Place molds in the freezer until needed.
5. Preheat oven to 500°F.
6. Batter will have separated a bit, so gently mix again just before baking.
7. Remove molds from freezer and fill with batter up to one centimetre or half an inch to the top.
8. Place on a wire rack inside of a baking tray two inches apart from each other.
9. Before putting in the oven, turn temperature down to 450°F. Cook for 15 minutes at this temperature.
10. Rotate pan after 15 minutes and turn temperature down to 375°F.
11. Set timer to 45 minutes rotating pan every 15 minutes.
12. Remove cannelé from oven. Gently tap the mold with tongs to remove cannelé's while hot. Allow to cool on wire rack.
13. Enjoy within two hours of baking.
