Clafoutis - Meilleur du Chef
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Ingredients: 8 whole eggs, 220 grams flour, 200 grams castor sugar, 1 litre whipping cream, 300 milliliters milk, cold, Dark rum, Cointreau, Vanilla sugar, Salt, 1kg black cherries, 50 grams unsalted butter, soft, 50 grams castor sugar Acidifiers Agar agar Baking Powder Burgundy Red Food Colouring Cake fillings Dough improver Egg whites Emulsifiers Frosting and glazing Gelatin Gelling agent Ice cream stabilizers Sugar and sweetener Sugar paste Thickeners Show more Show less Ingredients: Show all Acidifiers Agar agar Baking Powder Burgundy Red Food Colouring Cake fillings Dough improver Egg whites Emulsifiers Frosting and glazing Gelatin Gelling agent Ice cream stabilizers Sugar and sweetener Sugar paste Thickeners Show all Acidifiers Agar agar Baking Powder Burgundy Red Food Colouring Cake fillings Dough improver Egg whites Emulsifiers Frosting and glazing Gelatin Gelling agent Ice cream stabilizers Sugar and sweetener Sugar paste Thickeners Show all Acidifiers Agar agar Baking Powder Burgundy Red Food Colouring Cake fillings Dough improver Egg whites Emulsifiers Frosting and glazing Gelatin Gelling agent Ice cream stabilizers Sugar and sweetener Sugar paste Thickeners Acidifiers Agar agar Baking Powder Burgundy Red Food Colouring Cake fillings Dough improver Egg whites Emulsifiers Frosting and glazing Gelatin Gelling agent Ice cream stabilizers Sugar and sweetener Sugar paste Thickeners
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Method Before starting this Cherry Clafoutis recipe, make sure you have organised all the necessary ingredients.Stone the cherries. The use of a cherry stoner is recommended. Purists claim that cherry clafoutis should be made with whole cherries (stone included). You may choose whatever option you find most suitable.In a mixing bowl, crack the eggs and add the caster sugar. Combine well with a whisk....
