Canelé

1. Brown butter (beurre noisette)
2. In a large saucepan or non-stick skillet, melt the butter over medium heat.
3. As soon as the butter stops crackling, using a wooden spoon, stir constantly until it takes on an amber color and releases a nutty scent.
4. Pour the butter through a fine strainer in a cold container to stop the cooking.

Batter

1. In a large bowl, mix the egg, the yolks and the sugar. A simple mixture is enough, do not overdo the eggs so as not to incorporate micro-bubbles of air which will swell during baking and make the batter overflow from the molds.
2. Scrape the vanilla pods and collect the seeds.
3. In a non-stick saucepan, bring the milk, butter, vanilla seeds and pods to a boil.
4. Remove the vanilla pods and reserve them.
5. Pour a quarter of the still simmering milk over the eggs, whisking constantly.
6. Add the sifted flour all at once and mix until smooth.
7. Finish by pouring the rest of the milk, and finally the rum.
8. Stop mixing as soon as the mixture is homogeneous. It should be smooth but above all not frothy.
9. Add the reserved vanilla pods to the mixture, wrap it in plastic wrap and let it rest for 24 hours in the refrigerator.

Baking

1. Remove the canelés batter from the refrigerator at least 2 hours before baking, so that it comes back to room temperature.
2. Preheat the convection oven to 460 F (240°C).
3. Place the empty cannelé molds for 1 minute in the hot oven.
4. Melt the beeswax in a bain-marie or in the microwave.
5. With the pastry brush, grease the inside of the hot cannelé molds with melted beeswax in a thin layer.
6. Pour the mixture, without the vanilla pods, into the molds, stopping about ¼ inch (5 mm) from the edge. The cannelés will puff up slightly during baking.
7. Bake the cannelés for 15 minutes at 460 F (240°C), then 30 minutes at 375 F (190°C).
8. Remove from the oven, unmold the cannelés immediately on a cooling rack and let them cool for at least 2 hours to allow the crumb to form a honeycomb.
9. Enjoy them right after to enjoy their crispiness.