Clafoutis French classic, an orignal recipe by Mercotte


INGREDIENTS 
For a 6 inches x 2 inches cake mold, you need:
75g Almond meal,
60g Muscovado Sugar,
15g Cornstarch,
1 Egg + 1 yolk,
75g Heavy Cream 35%,
2 pounds Cherries,
Butter + Muscovado sugar for the mold.


DIRECTIONS
Preheat the oven to 350°F (180°C). In a bowl, combine the egg, the yolk and sugar. 
Whisk until you get a light mousse consistency.
Then add the cream. Stir to combine.
Slowly add the cornstarch with the almond meal, together previously sifted. Combine.
Butter the mold and sprinkle muscovado sugar. 
Pour batter in the mold and bake for 10 minutes. Remove from the oven. 
Cover the top with the pitted cherries* and push it to enter in the cake. 
Continue to bake 30 minutes until the top is lightly brown. 
Allow to cool to room temperature before running a knife around the edge of the mold and inverting it onto a large serving plate. 
Serve warm or cold


* Your clafoutis will be better if you leave the pits, and the juice won’t soak the batter. 
The fruits are more flavorful, and in addition to that you save time!

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