Here’s an update on cooking with beeswax. I managed to buy some beeswax from a farmers’ market recently and I can now report back that it is amazing to cook with. It really made the crust of my canelés so much crisper and nicer.
Beeswax is a clean and natural product made by bees as a ‘storage’ container for their honey production. It is indigestible by humans (but it is safe to eat – hence it’s often eaten as honeycomb) so, unlike cooking with other fats and oils, it adds no calories or cholesterol to food, which is a nice bonus!
There are fantastic advantages to cooking using beeswax, and you can use it for both sweet and savoury cooking. Beeswax does not have a strong smell and is more stable to heat than fats and oils, however, if it does burn then it decomposes cleanly. Simply melt beeswax and use, as you could use a fat or oil, to make frying pans, oven trays, wok, or other cooking surfaces non-stick.
For greasing canelé moulds, you need to make a mixture that’s called ‘white oil’ and then use this to grease the moulds. To make ‘white oil’: place 30g beeswax in a heatproof glass measuring cup; microwave to melt, and while still warm, gradually stir in enough grape seed oil to make a white coloured mixture that’s runny enough to coat the back of a spoon. Cool to room temperature; store in the glass container at room temperature. To coat pre-seasoned canelé moulds with white oil: brush dabs of warmed oil to evenly coat the interior of the moulds, and shake out excess.
Canelé made using beeswax to grease copper moulds