Bordeaux Canelés, a delicious collaboration with my friend the Polish chef Filip Turczyn! For this authentic recipe, Filip used my Apoline beeswax (pure natural beeswax) to grease the molds – the secret to a perfectly crispy, caramelized shell. Check out the step-by-step method below and enjoy!
RECIPE / METHOD
Milk — 500 ml
Butter — 60 g
Vanilla pods — 2
Sugar — 235 g
Whole egg — 1
Egg yolks — 2
Dark rum — 55 g
T750 flour — 125 g
Salt — 1 pinch
For the moulds
Beeswax — as needed
Butter — equal weight to beeswax
Heat milk + vanilla and bring to a gentle simmer.
Add butter, turn off the heat, and cool to 85°C.
In a bowl, cream sugar & eggs until smooth.
Slowly add the warm milk in stages to temper the mixture.
Add flour, rhum, and the vanilla pods for extra flavour
Cover and rest in the fridge for 48 hours
Strain the batter through a sieve until silky smooth.
Melt beeswax + butter (50/50).
Coat the canelé moulds, drip off excess, and leave upside down to set.
Fill moulds evenly, leaving space on top.
Bake at 230°C for 15 min, rotate tray,
reduce to 180°C and bake 35 min more until deeply caramelised
Unmold immediately, tap gently, and cool on a rack.
Let them crisp up… then enjoy
And if you’d like to discover my friend Filip Turczyn’s creations, head to tvorik.pl a passionate Polish brand offering luxury end-grain wooden kitchen boards, handcrafted in the San river valley. These high-end boards combine traditional craftsmanship, modern design, and sustainability, ideal for cooking enthusiasts seeking timeless quality and aesthetics!
