cherry clafoutis

cherry clafoutis

marc perey

It's the speciality of our pastry baker chef and we really like its perfume when it engulfs the house. Try this.


Eggs: 4
Flour: 110 grams
Sugar: 90 grams
Milk cream: 50 cl
Milk: 15 cl
Rhum or Armagnac: 1 tablespoon
Salt: 1 pinch
Vanilla sugar : 1 tea bag
Pitted Cherries (preferably half cooked): 250 grams
Plum kernel oil (huile d'amandon de prune): 1 table spoon

Mix the eggs with flour, sugar and salt in a big bowl. Separately beat milk cream and milk and add to the mixture. Add plum kernel oil and Rhum.
Grease a cake pan with butter. Lay the paste in the buttered cake pan and pour over the cherries.
Bake for 40 minutes

© 2021 Orchedeus France