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Recipe Step by Step
120g ALMOND AND HAZELNUT PRALINE 50%
150g Liquid cream
100g Whole eggs (2 eggs)
50g Egg yolks (2 yolks)
45g Powdered almonds
80g Egg whites (3 whites)
100g Apricots or Cherries
SQ Icing sugar
Then add the whole eggs, egg yolks and sifted flour. Add the powdered almonds. Mix for a few moments until smooth.
Beat the egg whites until stiff, and add the sugar.
Pour the first preparation onto the stiffened egg whites and mix carefully using a spatula.
Add the fruit.
Pour the preparation into a non-stick frying pan and cook with the lid on (check that it fits the pan) on a very low heat for 15
minutes. The dough must have solidified at the surface; this shows the clafoutis is cooked.
Once it is ready, turn out the clafoutis onto a dish, sprinkle it with icing sugar and eat hot or cold.
Assembly and finishing
You can also cook your clafoutis in a standard oven at 338°F (170°C) for 15 minutes.
You can add dried fruit to the dough or flavor it with spices.