Cannelés bordelais

Baking a lot of Cannelés these days. Trying to perfect this specialty from Bordeaux, France.
Bought both copper and aluminum molds and used melted beeswax instead of butter to coat the molds.
So far my recipe looks like this but I’m modifying it at every try.
Next step? Buy more molds 🙂

1L Milk
300g Flour
400g Confectioner Sugar
100g Sugar (mixed with the milk)
100g Butter (browned and filtered gives 80g really)
80g Rum
8g Vanilla Extract
(for about 20 Cannelés)

 

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