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.
 
Chef’s Note
No resting necessary. The dough should not be whipped, or else the cannelés will overflow when cooked.
 
 
Le Creuset