Cherry clafoutis

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Ingredients (8 people)

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

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