I Made France's Most Difficult Pastry

Heat 2 cups of whole milk with 1/2 cup of granulated sugar and 1/2 cup of unsalted butter until it reaches 145°F.

Split 1 vanilla bean and scrape the seeds into the milk mixture, adding the pod as well.

In a separate bowl, whisk together 1 cup of all-purpose flour, 1/2 cup of granulated sugar, and a pinch of kosher salt.

Make a well in the dry ingredients and add 4 egg yolks, then pour a third of the warm milk mixture over the yolks and whisk to combine.

Gradually incorporate the remaining milk mixture into the flour until smooth.

Add 1/4 cup of amber rum to the batter and strain to remove any lumps and the vanilla pod.

Cover the batter and refrigerate for 1 to 2 days to ferment.

Melt 1/4 cup of ghee and 1/4 cup of beeswax together in a double boiler to coat the molds.

Once melted, use the mixture to coat the traditional copper canelé molds.

Equipment Needed

Allergens