Aged rum and hazelnut canelé

Recipe

ingredients	preparation
2000g milk 2g salt 1000g caster sugar	Boil
4pod(s) vanilla	Add and let infuse for a few minute
340g NPN-HA1BY	Pour gradually over the hazelnut paste
400g eggs 240g egg yolks 300g weak flour	Separately mix
200g aged rum	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