Halloween Squash Cannelé
Add some French flair to Halloween with the Le Creuset 12 Cup Cannelé Tray.
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INGREDIENTS
300ml whipping cream
1 whole butternut (500g)
125g flour
3 egg yolks
8 g salt,
5 g ground pepper
2 g grated nutmeg
Topping :
Butternut purée
Popcorn
Paprika
30g brown sugar
METHOD
Steam or bake the whole butternut (skin-on) for 40 minutes at 180°C.
In a mixing bowl, combine the flour, milk, add the egg yolks and mix with a spatula. Add the butternut flesh, nutmeg, salt and pepper.
Pour the mixture into the cups of the Le Creuset Cannelé Tray.
Preheat the oven to 160°C. Bake for 40 minutes at 160°C and finish baking for 10 minutes at 180°C.
Leave 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.
Decorate with butternut purée, popcorn, and sprinkle with paprika. Serve warm.
