While on a day tour through Alsace on holidays I stopped into a kitchen supply store and purchased molds, including some for canelé. Canelés are unique pastry from Bordeaux. They are not easy to make. While composed of a simple batter of flour, eggs, sugar and milk, they require an overnight resting. And the fluted copper molds used to bake them need a seasoning that includes melted beeswax. The process includes a high temperature to seal the wax, bringing the outer layer coming to a darkened hue while retaining the custard-like textured center.  I have used these molds twice. My first attempt was less than perfect. But the second was very good…here's what I got.