Canele Recipe (No Beeswax Needed)

Name: Canele Recipe (No Beeswax Needed)
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 16
Cuisine: Québécoise
Ingredients: 2 cups (500 ml) whole milk; 1 tsp (5 ml) vanilla bean paste; 1 cup (200 g) sugar; 2 large eggs; 2 egg yolks; 1/4 cup (50 g) butter, melted; 3/4 cup (95 g) all-purpose flour; 1/4 cup (60 ml) French brandy; Softened butter, generously

Preparation 20 min
Refrigeration 24 h
Cooking 1 h
Servings 16
Freezing I do not suggest

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Caneles

2 cups (500 ml) whole milk
1 tsp (5 ml) vanilla bean paste
1 cup (200 g) sugar
2 large eggs
2 egg yolks
1/4 cup (50 g) butter, melted
3/4 cup (95 g) all-purpose flour
1/4 cup (60 ml) French brandy

For the molds

Softened butter, generously

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Preparation

In a saucepan, heat the milk with the vanilla paste to a bare simmer, whisking to dissolve the paste completely. Remove from the heat.
In a bowl, whisk the sugar, eggs and yolks just until smooth, without beating air into them. Add the melted butter and whisk again.
Pour about a quarter of the hot milk over the egg mixture while whisking, to temper it. Add the flour and mix until smooth. Slowly work in the rest of the milk, then the brandy.
Cover and refrigerate 24 hours.
Butter the molds generously with softened butter, making sure to coat every groove.
Preheat the oven to 500 °F (260 °C). Take the batter out of the fridge and whisk it 2 minutes to bring it back together. Fill the molds two-thirds full and set them on a foil-lined sheet pan.
Bake 10 minutes. Without opening the oven, drop the temperature to 375 °F (190 °C) and continue baking 50 minutes.
Take them out and unmold immediately: flip the molds over and tap them on a cutting board. Set the caneles on a tray.
Let cool 2 hours at room temperature. Eat the same day.