Clafoutis

Name: Clafoutis
Total time: 60 min
Cuisine: French
Ingredients: 160 g icing sugar; 50 g flour; 35 g almond powder; 3 eggs; 500 ml liquid cream 35%; 1 vanilla bean; 500 g cherries

Serves 1

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Clafoutis

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Serves 1

Directions

1In a bowl, mix the icing sugar, flour and almond powder.
2Add the eggs.
3Whisk until you obtain a smooth and homogeneous dough.
4Infuse the vanilla bean in the cold cream overnight, then remove the bean.
5Incorporate the cream into the mixture.
6Spread the washed and stemmed cherries in a circular mold.
7Pour the mixture over the cherries to cover the fruit.
8Bake for one hour in a preheated oven at 165°C until the cake is golden brown.
9Enjoy the clafoutis warm or cold.

Ingredients

160 g icing sugar
50 g flour
35 g almond powder
3 eggs
500 ml liquid cream 35%
1 vanilla bean
500 g cherries

Equipment

bowlwhisk26 cm circular moldoven

Tips

Do not remove the pit from the cherries as the pit adds flavour and keeps the juice inside the cherry while cooking.
Cherries can be replaced by rhubarb, raspberries or plums.

Clafoutis

Serves 1

instagram.com

Clafoutis

instagram.com

Serves 1

Directions

1In a bowl, mix the icing sugar, flour and almond powder.
2Add the eggs.
3Whisk until you obtain a smooth and homogeneous dough.
4Infuse the vanilla bean in the cold cream overnight, then remove the bean.
5Incorporate the cream into the mixture.
6Spread the washed and stemmed cherries in a circular mold.
7Pour the mixture over the cherries to cover the fruit.
8Bake for one hour in a preheated oven at 165°C until the cake is golden brown.
9Enjoy the clafoutis warm or cold.

Ingredients

160 g icing sugar
50 g flour
35 g almond powder
3 eggs
500 ml liquid cream 35%
1 vanilla bean
500 g cherries

Equipment

bowlwhisk26 cm circular moldoven

Tips

Do not remove the pit from the cherries as the pit adds flavour and keeps the juice inside the cherry while cooking.
Cherries can be replaced by rhubarb, raspberries or plums.