CANNELLE WITH SWEET CARROT PUREE AND TOASTED WALNUT

CANNELLE WITH SWEET CARROT PUREE AND TOASTED PAPRIKA WALNUT 

 YES IS IT SUPPOSE TO BE THIS BLACK :)

HEY FOOD LOVERS ~ THIS IS MY NEW DISH IT IS CANNELLE A CRUNCHY CAKE WITH A SOFT INSIDE. TO START , YOU WILL NEED EGG YOLKS , PASTRY FLOUR , SUGAR , BUTTER , MILK , VANILLA , AND RUM , THIS IS UP TO YOU IF YOU  WANT TO ADD RUM . TO START COOK THE MILK AND THE VANILLA TILL BOILING , IN ANOTHER BOWL ADD THE FLOUR , SUGAR AND EGGS MIX IT IN TO A PASTE , THEN SLOWLY ADD IN THE HOT MILK MIXTURE , KEEP WHISKING IT TILL ALL IS COMBINE WELL . LASTLY ADD IN THE RUM AND THE BUTTER , PUT A SIDE AND LET IT REST TILL IT IS ROOM TEMPERATURE , RAP IT AND LET IT CONTINUE TO REST IN THE CHILLER OVERNIGHT , THE NEXT DAY TAKE IT OUT POUR IN A SMALL CAKE MOLD AND BAKE IT FOR 45  MINUTES ABOUT 200 C ,OR TILL IT IS BLACK ON THE OUT SIDE . FOR THE SWEET CARROT PUREE , BOIL SOME SUGAR WATER WITH SOME CARROT , TILL THE CARROT IS SOFT AND BLAND IT TILL SMOOTH , FOR THE WALNUT , COOK THE WALNUT IN A PAN WITH NO OIL ADDED , ADD IN A PINCH OF PAPRIKA POWDER , SALT , SUGAR COOK IT TILL ALL IS COMBINE , AND THERE YOU HAVE IT A CLASSIC FRENCH DESSERT , HOPE YOU GUYS LIKE IT AND IF YOU HAVE ANY COMMENT PLEASE LEAVE IT AT THE BOTTOM THANK YOU , AND REMEMBER TO HAVE FUN COOKING :)