venerdì 18 maggio 2012

Cherry Clafoutis (France)

Cherry Clafoutis (France)
(This recipe is by NUXIA)

Sweet French, good even if made with apricots or plums Queen Claudia. A splash of kirsch enhances the taste of fruit.

240g of  brisée paste
1 egg40 g of flour
40gbutter, melted and slightly cooled
1 tablespoon kirsch (optional)

Peel the egg in a bowl, combine the flour and stir with a whisk by hand, without overworking.Add the melted butter and kirsch, if you like, then gradually incorporate the sugar and milk. Scrape the seeds from the vanilla pod with the tip of a knife and add to mixture.Roll the dough into a disk 3 mm thick and coated with a mold can be opened in a circle 18cm in diameter and 2.5 cm, slightly imburrato.Mettere in the refrigerator for at least 20 minutes. Heat oven to 170 ° C - 340 F. Prick the bottom of pastry shell and continue cooking in the white (or coat the bottom of the pastry with baking paper and above it, fill with dried beans. They just make that the shell of pasta cooking does not get up during cooking.) for 15 minuti.Togliere pastry shell from the beans and greaseproof paper. Raise the temperature to 180 ° C and bake for another 5 minutes. Then remove from oven. Raise the oven temperature to 200 ° C. Evenly distribute the cherries in the pastry shell, then pour the batter must get to the edge.Bake for 25 minutes, until the surface is a light brown color. Push gently the tip of a knife in the center of cake comes out clean when the clafoutis is ready. Allow to cool before removing from the mold. Transfer the cake on a serving dish, sprinkle with plenty of icing sugar.
Recipe of 2012/01/11

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