Canelé Pâtisserie Chocolaterie

Step 1. Infuse the milk: In a medium saucepan, combine the milk, butter, and the scraped seeds and pod of the vanilla bean. Bring to a gentle simmer over medium heat. Once it starts to simmer, remove from heat and let it cool slightly.

Step 2. Mix dry ingredients: In a large mixing bowl, whisk together the sifted flour, sugar, and salt until well combined.

Step 3. Combine egg and dry: In a separate small bowl, lightly whisk the two whole eggs and two egg yolks. Pour the eggs into the dry flour mixture. Use a whisk to gently incorporate, starting from the center and working outward, until a thick paste forms.

Step 4. Incorporate liquid: Slowly pour the warm milk mixture (remove the vanilla pod first) into the batter in a steady stream, whisking gently to avoid creating any air bubbles. Stir in the dark rum.

Step 5. Strain and rest: Strain the batter through a fine-mesh sieve into a clean container to ensure no lumps remain. Cover and refrigerate for at least 24 hours, though 48 hours is ideal for the best texture and flavor.

Step 6. Prepare molds: Preheat your oven to 450°F (230°C). If using copper molds, coat them with a mixture of melted butter and food-grade beeswax. If using silicone, a light spray or butter coating will suffice.

Step 7. Bake: Gently stir the cold batter (do not whisk). Fill the molds about 3/4 of the way up. Place in the oven and bake at 450°F for 15 minutes. This creates the initial crust.

Step 8. Finish baking: Lower the oven temperature to 375°F (190°C) and bake for another 45 to 50 minutes until the tops are very dark brown, almost black.

Step 9. Unmold and cool: Immediately unmold the canelés onto a wire rack. They will be soft at first but will crisp up as they cool. Allow them to cool completely (about 2 hours) before serving.