Chocolate Hazelnut-Filled Canelés

Directions

1. Split the vanilla bean lengthwise and scrape out the seeds. Add both the seeds and the pod to the milk in your de Buyer saucepan.

2. Bring the milk to a gentle boil, then immediately remove it from the heat. Cover and let the mixture infuse for 30 minutes. Strain to remove the pod and set aside.

3. In a large bowl, whisk together the sugars, flour, eggs, and rum until the mixture is smooth and free of lumps.

4. Melt the butter and stir it into the vanilla-infused milk. Gradually add the milk mixture to the batter, whisking continuously to ensure a smooth consistency.

5. Transfer the batter to Le TUBE and refrigerate for at least 12 hours to allow the flavors to develop fully.

6. Preheat the oven to 475°F. Use a brush to generously butter the canelé molds, ensuring an even coating. Fill each mold about two-thirds full with the chilled batter.

7. Place the molds on a baking tray and bake for 9 minutes. Lower the oven temperature to 350°F and continue baking for another 30 minutes, or until the canelés are deeply caramelized with a crisp exterior.

8. Carefully unmold the canelés immediately after removing them from the oven. Let them cool slightly. Fill a piping bag or Le TUBE with chocolate hazelnut spread and inject a small amount into each canelé by making a tiny hole at the base.

9. Serve & enjoy!