By Melissa Carroll
Pastry Chef | Le Politique

Learn more about the chef

Canelés
Ingredients Needed:
450g whole milk
50g heavy cream
1 vanilla bean, split and scraped
100g cake flour
225g granulated sugar
2.5g kosher salt
70g egg yolks
15g egg whites
25g unsalted butter, melted
75g Meyer's Rum
"White Oil" - as needed (recipe below)
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Method:

• In a saucepan, combine the vanilla bean with the cream and milk
• Heat to 8OºC, then set aside to cool to 5OºC
• Sift the flour with the sugar and salt
• Melt the butter and add to dry mix
• Wearing gloves, work the butter into the flour until it has the texture of rough sand
• Once the milk mixture has cooled, whisk 1/3 of the liquids into the dry mix
• Combine egg whites and yolks
• Whisk half the egg mixture into the base
• Add another 1/3 of the milk mixture
• Add the last half of the eggs
• Add the last of the milk mixture
• Allow to chill in refrigerator for at least 30 minutes
• Once cold, blend in the rum so it does not cook off
• Allow to chill in refrigerator for at least 24 hours to fully hydrate and mature
• Once ready to bake, weigh 70g of batter into each mold and bake at 350ºF for 1 hour
• Let cool at room temperature for at least 1 hour before enjoying

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​White Oil
Ingredients Needed:
100g food-grade beeswax, melted
100g clarified butter, melted

​Method:

• Combine beeswax and clarified butter
• Heat copper Canelé molds in a 400ºF oven for 5-10 minutes until hot
• Fill molds with melted white oil
• Pour out of molds and turn upside down to drain on a rack
• Freeze coated molds for at least 30 minutes before baking Canelé