Cherry Clafoutis from Michalak
07:50
After a tiring month I can finally make some time for my blog.
As we have a cherry tree that produces lovely cherries (back in july), I decided to make a Clafoutis.
But I didn't wanted to make the traditional, "sticky" clafoutis; so I went for the unconventional one from Michalak (he's a well known patissier in France and Belgium).
I found the recipe on the website of Mercotte. Mercotte is a popular blogger/blog on the blogosphere.
For a cake mould of 19 cm you will need:
130 gr almond flour
150 gr sugar
20 gr maizena
4 eggs
130 gr sour cream
20 cherries (mine came from our tree)
Butter
Cassonade (it's a sort of sugar)
Pre heat your oven to 180° C.
Mix the two whole eggs, two egg yolks and the sugar together.
Add in your sour cream.
Then add in the maizena and almond flour and mix as well. But don't overmix it neither.
Butter you tin and sprinkle it with sugar (instead of flour).
Pour your mixture in the tin and bake for ten minutes.
Take it out of the oven and put your cherries in the mixture, making sure their stems are on the surface.
Bake in the oven for twenty to twenty-five minutes.
Let it cool down a bit (if you can) and unmold.
Serve it "luke-warm".
And their you have your non-traditional, but still (or even more) delicious Clafoutis au cérises (or Cherry Clafoutis).
XO
Ornella
(To convince YOU (yeah you there behind your pc) to make this clafoutis, I added a sneaky additional image)
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