- 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
Christelle Brua, former pastry chef of the Pré Catalan and then of the Elysée, elected best pastry chef of the world restaurant in 2018, opened her first chocolate factory on rue du Cherche Midi: Madame Cacao, undeniably a new gourmet address to discover!
Congratulations to the 2 winners of the 2023 MOF: Gabriel LE QUANG and Pierre ROULLARD and congratulations to all the finalists for the remarkable work done.
The Best Apprentice of France «Pastry» 2023 is Theo Levavasseur.
Congratulations to him and the 14 finalists who invested in this ambitious contest that Relais Desserts is proud to support.
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