Canel?s de Bordeaux

Step 1
Make the canel?s: Mix flour, sugar, egg yolks, rum, vanilla, and salt together in a mixing bowl with a spatula, smearing until a smooth paste forms. Continue mixing until flour is fully incorporated.

Step 2
Combine milk and 2 tablespoons plus 1 teaspoon butter in a saucepan over medium-high heat. Bring to a simmer, then immediately remove from the heat.

Step 3
Slowly add 1/2 of the hot milk mixture to the canel?s batter, whisking quickly to avoid cooking the egg yolks. Slowly whisk in remaining milk mixture until batter is smooth and thin.

Step 4
Preheat the oven to 450 degrees F (230 degrees C).

Step 5
Prepare a 12-cup muffin pan: Melt butter and beeswax in a skillet over medium heat. Remove from the heat, then stir with a pastry brush. Generously brush the bottom and sides of each muffin cup.

Step 6
Ladle canel?s batter into muffin cups until almost to the top.

Step 7
Bake in the preheated oven for 10 minutes. Reduce the heat to 375 degrees F (190 degrees C), and continue baking until canel?s are very well browned, about 50 minutes.

Step 8
Remove from the oven and cool in the pan for 5 minutes. Run a thin blade around the sides and carefully loosen canel?s from the cups. Invert onto a cooling rack. Let cool completely to room temperature to create a crispy surface.