Aged rum and hazelnut canelé

Boil

Add and let infuse for a few minute

Pour gradually over the hazelnut paste

Separately mix

Combine both mixtures and add

Strain, and leave in the fridge for 24 hours
Separately, prepare the canelé moulds. Apply beeswax to the inside of the moulds
Fill 3/4 of each mould with the canelé dough and cook in the oven at 190°C for approx. 30 minutes and then at 170°C for 40 minutes
Demould straight away and store