Oh the cherries… Each year I look forward to the season to enjoy it ! I cook it rarely because I love the happiness in simple things such as eating my cherries just like that ! But…well, I offers you a small income and I saw that we had never made clafoutis with cherries on the blog ! Well, yes I had already cooked a flognarde with apples and a flognarde with pears and almonds, but not good clafoutis !

Oh woe, oh despair … he had to quickly correct it by offering you my version: a clafoutis classic, no frills that you can customize according to your desires (well, yes you can add kirsch or almond extract bitter for example).

The war of the cores is always present in the clafoutis, and personally I am for leaving…not by flemmardise (although maybe not !) but because the nuclei provide a divine taste of almond in the clafoutis ! Then pay attention to your teeth but hey, once that one is warned…

Clafoutis with cherries

Ingredients (for 4 or a small pie dish)

  • 250 g of cherries
  • 40 g of cane sugar
  • 1 egg
  • 20 cl of milk
  • 15 g of almond powder
  • 1 sachet of vanilla sugar
  • 4 tbsp of flour
  • 1 pinch of salt
  • Butter

Description

Beat the egg with 30 g of sugar and the vanilla sugar until the mixture becomes foamy. Then add the flour, the almond powder, milk and salt. Let dough rest 2 hours in a cool place.

Preheat the oven to 180°.

Butter a pie dish and sweeten with 10 grams of sugar remaining.

Wash and équeutez the cherries and then place in the dish.

Pour the preparation on top and bake for 35 minutes.

Enjoy warm and sprinkle (or not) of icing sugar !

Written by Doc

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