Clafouti with Cherries

Clafouti with Cherries

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Recipe from Chef Gabriele Riva

Ingredient

 

Quantity

 

Procedure

 

Whole Eggs
Granulated Sugar
Heavy Cream
Vanilla Bean or extract
Sour Cherry
(pitted and frozen)
Confectionary sugar
Cake Flour

 

4
1 TBSP
1 tsp
1 tsp

1 bag
1 TBSP
1 TBSP

 
  1. sour cherryBrush the entire surface of the Silpat® Entremet lightly with soft butter.
  2. Sprinkle some white or dark sugar
    on top.
  3. Arrange sour cherries uniformly inside the Silpat® Entremet.
  4. Mix all the ingredients, adding flour
    at the end to prevent the mix from becoming rubbery.
  5. Strain the mixture and pour it over the Silpat® Entremet.
  6. Bake for about 45 minutes at 400 F. Let it cool down. Remove from Silpat® Entremet.
  7. Cut square or rectangle pieces and serve with a touch of sifted confectionary sugar on top.

sour cherry
 

cherry clafouti
 

Tools & Equipment

  • Silpat® Entremet
  • Half sheet baking tray (13"x18")
  • Kitchen Aid mixer
  • Whisk
  • Measuring spoons
  • Small strainer
  • Chef's knife
  • Cutting board

easy difficulty level
     

 

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