Cherry clafoutis
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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
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