Cherry Clafoutis
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251Soft, creamy and buttery cherry sponge cake in the French style.
recipe,photo-recipe,cherries,unsalted butter,unsalted butter,whipping cream (30-33% fat),Pastry
Pastry
Ingredients
Ingredients
| cherries | 10.5 | oz | 300 | grams | |
| chicken egg | 2 | pcs | 2 | pieces | |
| egg yolk | 2 | pcs | 2 | pieces | |
| flour medium | 3.5 | oz | 100 | grams | |
| sugar granulated | 4 | oz | 115 | grams | |
| sugar granulated | - | ||||
| unsalted butter | 2.75 | oz | 80 | grams | |
| unsalted butter | - | ||||
| whipping cream (30-33% fat) | 6.75 | tbsp | 100 | milliliters | |
| whole milk 3.5% | ¾ | cup | 200 | milliliters |
Recipe
1.
cherries 10.5 oz (300 g) • sugar granulated 1.5 oz (40 g)
Wash the cherries, remove the stones and sprinkle with sugar. Mix.
2.
egg yolk 2 pcs • chicken egg 2 pcs • flour medium 3.5 oz (100 g) • sugar granulated 2.75 oz (75 g) • unsalted butter 2.75 oz (80 g) • whole milk 3.5% ¾ cup (200 ml) • whipping cream (30-33% fat) 6.75 tbsp (100 ml)
Mix the yolks, eggs, flour and sugar well. Mix melted butter, milk and whipping cream.
3.
unsalted butter • sugar granulated
Grease an oval baking dish with butter and sprinkle with sugar.
4.
Pour the dough into the dish and place the cherries on it.
5.
Bake in a preheated oven at 670°F (355°C)F (355°F (180°C)) for about 35-45 minutes.
6.
Clafoutis is served lightly warm. It is also very tasty cold, cooled in the refrigerator.
Bon appetit!
