Clafoutis
Serves 1
Directions
- 1Mix a good quantity of almond powder.
- 2Mix a good quantity of almond powder.
- 3Mix a good quantity of almond powder.
- 4Mix almond, sugar, vanilla and a little bit of flour.
- 5Mix almond, sugar, vanilla and a little bit of flour.
- 6Mix almond, sugar, vanilla and a little bit of flour.
- 7Mix all the dry ingredients.
- 8Mix all the dry ingredients.
- 9Mix all the dry ingredients.
- 10Break the eggs, put them in the mixture, add the egg yolks and the cream.
- 11Break the eggs, put them in the mixture, add the egg yolks and the cream.
- 12Break the eggs, put them in the mixture, add the egg yolks and the cream.
- 13Start mixing. Always put the dry ingredients at the bottom of the salad bowl and the liquid on top to avoid lumps.
- 14Start mixing. Always put the dry ingredients at the bottom of the salad bowl and the liquid on top to avoid lumps.
- 15Start mixing. Always put the dry ingredients at the bottom of the salad bowl and the liquid on top to avoid lumps.
- 16Take an oven dish, butter it and add flour, then remove the excess flour.
- 17Take an oven dish, butter it and add flour, then remove the excess flour.
- 18Take an oven dish, butter it and add flour, then remove the excess flour.
- 19Pour the clafoutis mixture. There should be a good centimeter, a little more.
- 20Pour the clafoutis mixture. There should be a good centimeter, a little more.
- 21Pour the clafoutis mixture. There should be a good centimeter, a little more.
- 22Pit the cherries.
- 23Pit the cherries.
- 24Pit the cherries.
- 25Start with the outside, tightening them well because what is good in a clafoutis is that there are a lot of cherries. When pitting them, they are crushed a little and during cooking, they will give a little juice and they will come to soak in the dough.
- 26Start with the outside, tightening them well because what is good in a clafoutis is that there are a lot of cherries. When pitting them, they are crushed a little and during cooking, they will give a little juice and they will come to soak in the dough.
- 27Start with the outside, tightening them well because what is good in a clafoutis is that there are a lot of cherries. When pitting them, they are crushed a little and during cooking, they will give a little juice and they will come to soak in the dough.
- 28Bake at 180 degrees.
- 29Bake at 180 degrees.
- 30Bake at 180 degrees.
Ingredients
- quantity almond powder
- quantity almond powder
- quantity almond powder
- quantity sugar
- quantity sugar
- quantity sugar
- quantity vanilla
- quantity vanilla
- quantity vanilla
- quantity flour
- quantity flour
- quantity flour
- quantity eggs
- quantity eggs
- quantity eggs
- quantity egg yolk
- quantity egg yolk
- quantity egg yolk
- quantity cream
- quantity cream
- quantity cream
- quantity cherries
- quantity cherries
- quantity cherries
- quantity butter
- quantity butter
- quantity butter
Equipment
ovenbaking dishbowlwhisk
Tips
- Mix the dry ingredients
- Place the dry ingredients at the bottom of the salad bowl to avoid lumps
- Butter and flour the baking dish
- For a better taste, remove the cherry pits.