- RELAIS DESSERTS
- Tasty confessions
- RELAIS DESSERTS CHARLES PROUST CONTEST
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Par Olivier BUISSON
FOR THIS RECIPE
- 3 whole eggs
- 100 g crystallised sugar
- 1 sachet of vanilla sugar
- 150 g flour
- ½ sachet of baking powder
- 1 pinch of salt
- 750 g cherries with stones
- 75 g kirsch
Preheat fan oven to 180ºC (thermostat 6).
Use an electric whisk on the eggs, crystallised sugar and vanilla sugar until the mixture has tripled in size.
Use a flexible spatula delicately to mix in the flour, salt and baking powder.
Once it is well mixed, plunge the cherries and spirit into the mixture so that they are well coated, and turn the whole into a 16 cm to 18 cm dia floured and buttered baking tin.
Slip the clafoutis into the oven for 35 to 40 minutes.
OUR SMALL STEPS
Discover here our tips to make the best hot chocolates and warm hearts in this winter period.
Japan’s Tatsuya Matsukawa wins the International French Pastry Competition. Congratulations to him and his coach, Hideki Kawamura, Relais Desserts member.
Belgium, represented by Candice Ditlefsen, coached by Marc Ducobu, took 2nd place. France climbed on the 3rd place of the podium with Aymeric Chatellier coached by Aurélien Trottier. Congratulations to all.