Cherry clafoutis


This is the month of cherries,
FI makes you enjoy its good chef recipes.

The cherry season, create song 1866 Jean Baptiste Clement and Antoine Renard.

For a cherry clafoutis

550 grams cream.
300 grams whole egg
115 grams caster sugar
55 gram flour Type 45
45 grams melted butter

In a salad bowl, Mix the eggs with the sugar.
Add flour and melted butter.
Finish with the cream.
In a mold to clafoutis, fill the cherry (pitted even better).
No butter or sugar in the bottom of the mold !

Pour cherry to the top of the dough by revealing the top to make prettier cooking.
150 at 160 degree for about 20 at 30 minutes.
Sample at room temperature.

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