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Cherry Clafoutis ｜ & kitchen --And Kitchen's recipe transcription

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& kitchen --and kitchen

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Ingredients

Dark sweet cherry can : 150g
icing sugar : Appropriate amount
Unsalted butter : 70g
sugar : 40g
salt : a little
egg : 1/2 piece
Cake flour : 120g
Almond poodle : 15g
Eggs (for clafoutis dough) : 50g
Sugar (for clafoutis dough) : 20g
Milk (for clafoutis dough) : 10g
Fresh cream (for clafoutis dough) : 60g
Rum (for clafoutis dough) : 1 tsp
Soft flour (for clafoutis dough) : 5g

Time required

90minutes

Procedure

1) Mix butter, sugar and salt and emulsify 00:08
Put butter in a bowl, knead smoothly with a whisk, add sugar and salt and mix until white.
2) Make tart dough 00:46
Add eggs and mix.
Add the cake flour and almond poodle and mix gently until it becomes lumpy.
Wrap them in a wrap and chill in the refrigerator for 1 hour.
3) Spread in a tart shape and bake in the oven 02:02
Place the dough on a floured table and stretch it to a thickness of 3 mm.
Spread it in a tart shape and cut off excess dough.
Spread cooking paper on the dough, put tart stones on it, and bake in the oven for 15 minutes.
4) Make clafoutis dough 04:05
Put eggs and sugar in a bowl and mix well with a whipper.
Add milk, cream and rum and mix, add flour and mix and strain.
5) Arrange the cherries on the tart stand, pour the clafoutis dough, and bake in the oven. 05:40
Arrange the cherries on the tart stand of 3 and pour in the clafoutis dough.
Bake in an oven at 160 ° C for 30 minutes.
After baking, remove the rough heat and let it cool completely.
Sprinkle with powdered sugar for finishing.

Point

・ By returning the butter to room temperature and softening it in advance, work efficiency will be improved.
・ Drain the cherries and wipe off the water with a paper towel. Please note that the finish will not be delicious if there is excess water.
・ By straining the Clafoutis dough, the dough is smooth and smooth.