Ah yes, the coveted french pastry known as Canelè De Bordeaux. Almost enigmatic in its delicious qualities. If you know, you know. If not... well then learn how to make these bad boys at home, so you can try them for yourself.
50g French butter
1 vanilla bean
100g all-purpose flour
Small pinch salt
2 egg yolks
50g rum (single cask is ideal to amplify it's original flavor)
Start by seasoning the canele molds.
In a small saucepan, combine the butter and milk and the beans from vanilla bean pod (can toss the whole bean pod in as well). Set the stove over medium heat bringing to a simmer.
Immediately take off the heat. Steep for 10 minutes.
In a separate bowl, add and combine dry ingredients. Whisk to combine.
In another separate bowl, combine the eggs and egg yolks. Beat together.
While whisking egg mixture, stream in hot milk mixture in small splashes until all gone.
Add in good rum once combined.
Remove vanilla bean then pour wet ingredients into dry ingredients. Whisk to combine.
Pass batter through fine mesh sieve and add vanilla bean back in. Cover and chill for 48 hours.
Preheat oven to 500F.
In a heatproof container, combine traditional beeswax and butter then place into a simmering pot of water until melted.
Pour coating into molds all the way to top and immediately pour out. Turn molds upside down on a wire rack. Rinse and repeat then place in the freezer for 15 minutes.
Fill no more than 60-70 grams of batter into molds.
Once filled, place into oven and bake for 10 minutes. Lower to 375F after 10 minutes and bake an additional 45-50 minutes.
Turn mold upside down to remove pastry onto a wire rack to cool.