CANNELÉ WITH CEVENNE ONION

Methods and Directions

• Cook the milk, butter and vanilla.
• Mix everything together without getting air in your mixture.
• Let the mixture rest for 2 days in a fridge.
• Grease the silicon mould with butter and pipe the mixture into it.
• Bake it at 210C for about 25 minutes.

• Cut the onion into half rings. Sweat the onions with the oil at a low temperature until golden brown.
• Make a caramel out of the sugar, then add this to the onion.
• Cut the cayenne pepper as small as possible, brunoises.
• Add this together with the orange zest and juice in the compote
• Cook on a low temperature to reduce the moisture.