Difficulty: Medium

Preparation time: 15 mins

Cooking time: 45 mins

Resting time: 12h

For 12 Cannelés

Ingredients:

• 50cl milk 
• 25g butter 
• 1 vanilla pod
• 90g flour 
• 220g granulated sugar  
• 25g carob molasses  
• 50g egg yolks 
• 50g whole eggs 
• 25g rum 

For the mold:

• 100g butter 
• 25g beeswax  

Ustensils:

• Cannelé molds 

Preparation:

1. Melt the butter and beeswax together, then use this mixture to grease the cannelé molds.
2. Split the vanilla pod and scrape out the seeds. 
3. In a saucepan, bring the milk, butter, and vanilla seeds to a boil. 
4. In a bowl, combine the flour and sugar. 
5. Add the eggs, egg yolks, and rum to the flour mixture and mix . 
6. Allow the milk to cool slightly, then gradually mix it into the batter. 
7. Leave the dough to rest in the fridge for 12 hours. 
8. Set the oven to 185°C (365°F). 
9. Pour the batter into the greased molds. 
10. Bake for 45 minutes. 
11. Let them cool slightly before carefully removing them from the molds.  

Ready !