Halloween Squash Cannelé

DIFFICULTY
Average Average
PREP TIME
Under 30 Min. Under 30 Min.
COOK TIME
Under 1 Hr. Under 1 Hr.
SERVES
+10 +10
Halloween Squash Cannelé
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

  • Method

  • 1
    Steam or bake the whole butternut (skin-on) for 40 minutes at 180°C.
  • 2
    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.
  • 3
    Pour the mixture into the cups of the Le Creuset Cannelé Tray.
  • 4
    Preheat the oven to 160°C. Bake for 40 minutes at 160°C and finish baking for 10 minutes at 180°C.
  • 5
    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.
  • 6
    Decorate with butternut purée, popcorn, and sprinkle with paprika. Serve warm.
  • 7
    Chef’s Note: No resting necessary. The dough should not be whipped, or else the cannelés will overflow when cooked.