Batter (allow 24 hours for batter to chill)

• 2 large whole eggs
• 5 large egg yolks
• 2¼ cups sugar
• 4 cups milk
• 4 tbsp butter
• 2 tbsp rum
• 2 tsp vanilla extract
• 2 cups pastry flour
• 1 tbsp beeswax shavings

Equipment

• stand mixer with paddle attachment
• fine-mesh strainer
• immersion blender
• copper, copper-plated, or silicone molds (appx. 2" x 2" x 2.5")
• heatproof gloves

Mix Batter

1. In a stand mixer fitted with a paddle attachment, add whole eggs, egg yolks and sugar and mix on low speed to incorporate, 1-2 minutes
2. Heat milk to a simmer over medium heat, and add butter to melt completely, stirring often. Remove from heat and set aside
3. If your mixer comes with a splash guard, now is a good time to use it to prevent hot milk splashing from the bowl.  Otherwise, slowly pour milk and butter mixture in a steady stream (so as not to scramble the eggs) into the egg mixture with the mixer on low speed
4. After ingredients are fully incorporated, add rum and vanilla extract
5. Add flour, increase speed to medium and mix in flour until just combined, scraping down the sides of the bowl
6. Pass batter though a fine-mesh strainer into a large container or bowl
7. Cover and refrigerate batter for 24 hours

Prepare Molds

1. Preheat oven to 400º
2. Season the molds with wax by placing on a sheet pan at least 2” apart. Drop a few flakes of beeswax in each mold. If your molds are new, add more beeswax. If your mold is not completely coated, the batter may stick
3. Put the sheet and molds in the oven to melt for 5-10 minutes
4. Using heatproof gloves, remove heated molds from the oven. Using a kitchen towel, wipe the wax all over the insides of each individual mold, coating evenly

Blend Batter & Bake

1. Remove chilled batter from the refrigerator
2. Using an immersion blender, reincorporate the separated batter. If you do not have an immersion blender, use a hand whisk.  Blend until entirely incorporated
3. Transfer batter to a container with a spout -  pitcher, measuring cup, etc. - for easy pouring and distribute among molds, filling to just below the tops
4. Bake for 80 minutes at 400º. There is no reliable test for doneness. What you are looking for is a caramel color on the canelé when it is removed from its mold. If the color isn't right, continue to bake. What makes a canelé special is the crispy, dark, somewhat shiny exterior. That will have to be checked often for the first several times for the new cook. After awhile, you get the timings right, but it is finicky, and the time will vary
5. Let canelés rest until they completely cool, about 60 minutes. Do not cover them while they retain heat of any kind or they will steam and lose their crispy exterior
6. Eat within a day for best flavor and texture