Article updated 5 December 2020 at 4 h 06 me

 

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

ANECDOTE
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).
IMPORTANT:
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.


0
0.0 rating
0 / 5 stars (0 view)
Excellent0%
Very good0%
Average0%
Poor0%
Horrible0%

Cancel

 

Rate this article

Leave a Reply

Your email address will not be published. Required fields are marked *