The cherry clafouti recipe

The cherry clafouti recipe

cherry clafouti, also known as Clafouti aux Cerises, is the most famous version of the traditional, arrogant traditional French pudding cake. In France, it's usual to serve clafoutis with cherry pits intact.

  • 150gm of butter
  • 80g of aising sugar
  • 1 egg seed
  • 350gm of flour
  • 1 teaspoon of vanilla essence
  • 1 sweet cherry stem
  • 8 egg seeds
  • 475gm of rotating cream
  • 1 teaspoon of vanilla essence
  • 100gm of sugar

How To Make:

1. Blend the flour with butter in a bowl so that it becomes like bread powder.

2. Then add aising sugar and eggs, add to the milk. Enter in the pie reference.

3. Burn at 180⁰selsius for 13 minutes. Tighten and let cool.

4. Meanwhile, provide cherry custard.

5. Mix all ingredients in the bowl except cherries. It's so messy.

6. Enter the cherries in the half-cooked pie skin, followed by a cast of filling.

7. Burn it initially at 180⁰selsius for 20-25 minutes.

8. Remove it from the mixture and place it in a cool crate for at least two hours before serving

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