Tour de France '20 - Stage 12: Chauvigny to Sarran.
Today was the longest stage of the 2020 Tour de France which ended deep within the region of Limousin, home of the small morello cherry. Their most famous dessert, naturally, is Cherry Clafoutis. This is the second one I've made this year (and, coincidentally, in my life). While the riders endured a grueling and long journey, this dessert was very simple to make: about an hour total to prep, bake, rest and eat!
Cherry Clafoutis
Adapted from French Regional Food, Joël Robuchon & Loïc Bienassis
18 oz pitted cherries (fresh or thawed frozen)
Softened butter
4 oz flour
4 oz superfine sugar
3 eggs
9 fl. oz. cream
Confectioner’s sugar
If using frozen cherries, rinse and drain them and dry with paper towels, gently squeezing slight excess water out. Preheat the oven to 400 and butter the baking dish and pour in the cherries.
In a small bowl, stir the flour and superfine sugar along with a pinch of salt. Then, making a well in the dry ingredients, crack the 3 eggs into the center; whisk the eggs briefly and start pulling in the dry ingredients until a thick paste forms. Whisk in the cream until everything is smooth, then pour over the cherries in the baking dish. Place on a sheet pan and bake for about 35 mins.
Check the clafoutis starting around 30 minutes for color, using a toothpick to check for doneness. When done, place the dish on a wire rack to cool slightly, then dust with confectioner’s sugar. Serve directly from the dish.
Copyright 2020, Brendan McCann, All Rights Reserved.
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