Cherry clafoutis
Get the full recipe and enjoy unlimited access to thousands of recipes and videos from the greatest chefs by subscribing to the All My Chefs premium access.
Ingredients
(8 people)
- 7 ounces granulated sugar (200 g)
- 2 vanilla beans
- 8 3/4 ounces butter (250 g)
- 1 1/4 teaspoons salt (5 g)
- 1 pound 1 1/2 ounces flour (500 g)
- 5 teaspoons baking powder (20 g)
- 5 egg yolks
- 6 3/4 tablespoons liquid cream (10 cl)
- 6 1/4 teaspoons granulated sugar (25 g)
- 2 eggs
Filling, baking and presentation
- Morello cherries (SQ)
- neutral glaze (SQ)
Instructions
Step 1: Preparing the batter and the tart crusts
Roll out the pie dough to a thickness of 1/10 inch (2 mm) and line buttered and floured ramekins with it. Dock the crust and crimp the edges.
Whisk together all of the ingredients for the custard.
This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits
This recipe is reserved for the Premium subscribers
Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$
Subscribe now
Cancel anytime
All My Chefs suggests
Premium
By
Joël Robuchon
chef
Free recipe!
By
Paul Bocuse
chef
Free recipe!
By
Alain Ducasse
Chef
Premium
17
By
Pierre Hermé
chef
By
Sophie Dudemaine
and 1 more chef
By
Sophie Dudemaine
Chef
By
Joël Robuchon
chef
By
Jean-Paul Hévin
Chef
Other recipes by Alain Ducasse
