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.
- 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.
In a large bowl, whisk together the sugars, flour, eggs, and rum until the mixture is smooth and free of lumps.
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.
Transfer the batter to Le TUBE and refrigerate for at least 12 hours to allow the flavors to develop fully.
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.
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.
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.
Serve & enjoy!
