How to make: Beeswax Canelés EASY

Ingredients

• 500 ml Whole Milk (room temperature)
• 100 g Unsalted Butter (cut into cubes, softened)
• 200 g Granulated Sugar
• 1 Vanilla Bean (split and seeds scraped; real pod preferred over extract)
• 150 g All‑Purpose Flour (sifted)
• 2 Large Eggs (room temperature)
• 2 Egg Yolks (room temperature, extra yolks for richness)
• 60 ml Dark Rum (good quality aged dark rum, adds flavor)
• 20 g Beeswax (grated; used to coat molds for non‑stick and flavor)
• 100 g Apricot Jam (for glaze; can be warmed and mixed with rum)
• 10 ml Dark Rum (for glaze) (adds shine and flavor to glaze)

Instructions

1. Grate and Melt Beeswax

   Grate the beeswax using a fine grater, then spread the shavings in a shallow tray and place in a pre‑heated oven to melt.

   Time: PT10M

   Temperature: 180°C

2. Heat Milk‑Butter‑Sugar‑Vanilla

   In a saucepan combine milk, butter, sugar, and the scraped vanilla seeds. Heat gently, stirring, until the mixture reaches about 60°C and the butter is fully melted.

   Time: PT10M

   Temperature: 60°C

3. Sift Dry Ingredients

   Place the sifted flour into a mixing bowl.

   Time: PT5M

4. Add Eggs, Yolks, and Rum

   Whisk the eggs and extra yolks together, then stir in the dark rum. Add this mixture to the bowl with the flour.

   Time: PT5M

5. Combine Wet and Dry, Mix Smooth

   Slowly pour the warm milk‑butter mixture into the flour‑egg bowl while whisking continuously. Mix until the batter is smooth and free of lumps.

   Time: PT5M

6. Chill Batter Overnight

   Cover the batter and refrigerate for at least 12 hours (or overnight) to allow flavors to develop and the gluten to relax.

   Time: PT0M

7. Preheat Oven

   Set the oven to 180°C and allow it to fully preheat.

   Time: PT5M

   Temperature: 180°C

8. Coat Molds with Beeswax

   Remove the melted beeswax from the oven. Using a pastry brush or a small spoon, swirl the liquid beeswax around the interior of each mold, ensuring an even thin layer.

   Time: PT5M

9. Fill Molds with Batter

   Give the chilled batter a quick stir, then pour into each wax‑coated mold, filling to about 1 cm below the rim (approximately ¾ full).

   Time: PT5M

10. Bake

    Place the filled molds on a baking sheet and bake for 45 minutes, or until the tops are deep golden‑brown and the sides have a caramelized crust.

    Time: PT45M

    Temperature: 180°C

11. Cool and Unmold

    Remove the molds from the oven, let them sit for 5 minutes, then gently tap or invert to release the canelés onto a cooling rack.

    Time: PT10M

12. Glaze with Apricot‑Rum Glaze

    Warm the apricot jam with 10 ml of dark rum until fluid, then brush a thin layer over each cooled canelé for shine and extra flavor.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

30 g

Fat

12 g

Fiber

0.5 g