Inspired by the flavours of Halloween, this slightly-more-sweet-than-savoury cannelé is a must try. A deliciously rich pumpkin and three cheese cannelé, topped with butternut popcorn and brown sugar - the perfect addition to your spooky celebrations.
Main INGREDIENTS
- Vegetables
Ingredients
Method
Ingredients
FOR THE CANNELE
- 300ml whipping cream
- 1 whole butternut (500g)
- 125g flour
- 3 egg yolks
- 8g salt
- 5g ground pepper
- 2g grated nutmeg
FOR THE TOPPING
- Butternut purée
- Popcorn
- Paprika
- 30g brown sugar
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Method
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1Steam or bake the whole butternut (skin-on) for 40 minutes at 180°C.
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2In a mixing bowl, combine the flour, milk, add the egg yolks and mix with a spatula. Add the butternut flesh, nutmeg, salt, and pepper.
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3Pour the mixture into the cups of the Le Creuset Cannelé Tray.
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4Preheat the oven to 160°C. Bake for 40 minutes at 160°C and finish baking for 10 minutes at 180°C.
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5Leave the cannelés to cool. Once cooled, turn them out onto a baking tray. Sprinkle brown sugar over the cannelés and grill at 240°C for 5 to 8 minutes.
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6Decorate with butternut purée, popcorn, and sprinkle with paprika. Serve warm.
Chef’s Note
No resting necessary. The dough should not be whipped, or else the cannelés will overflow when cooked.
