Cherry Clafoutis
Millard aux Cerises
Ingredients• Black cherries (hulled but not stoned)
• 125g flour • 50g butter • 3 eggs • 75cl milk • 200g sugar • 1 spoon of Kirsch • A sachet of alsacian yeast • A little bit of salt |
Directions
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Did you know?
The secret to a successful clafoutis lies in the cherries’ cores! Do not remove them, this way they’ll keep their flavor intact, and the cherries’ juice won’t soak the pastry.
In Rome, clafoutis was served at the table of Lucullus. This famous epicure, general by trade, used to go on long trips during the course of his campaigns, but he took advantage of that to discover some rare spices and unusual fruits, to bring new items to his quest of taste and balanced flavours. Like this he brought the cherry from Asia Minor to Italy. Later on, Emperor Charlemagne ordered that cherry trees be grown next to blackberry brushes. Later, in the Middle Age, cherry became usual food, raw or cooked into wine, and served as dessert. |
It's healthy (or not) because...
- The cherries bring vitamines. They avoide the cells oxidation and make easier the iron absorption.
- The eggs bring protides, vitamines (egg White), and lipids ( egg yolk.) - There is too much carbohydrates (sugar). It brings energie. - The clafouti contains too much lipids that we can find in the butter. |
Hints
- Replace the butter and the milk with 0% cottage cheese.
- You should reduce the quantity of sugar by the half.
- Up egg whites so that the clafouti is lighter.
- Replace half of the flour by maize flour (maicena).
- Be aware of the expensive cost of the black cherries off season.
- You should reduce the quantity of sugar by the half.
- Up egg whites so that the clafouti is lighter.
- Replace half of the flour by maize flour (maicena).
- Be aware of the expensive cost of the black cherries off season.