The famous chef Hélène Darroze offers to celebrate the sunny days with recipes prepared at home with her daughters She shares her tips and advice for making delicious little dishes In total, more than 50 recipes including that of the velouté of pea pods in fresh mint.

Ingredients (for 6 to 8 people)

  • 250 g of napoleon cherries

  • 250 g of bigarreaux

  • 100g sugar

  • 4 eggs

  • 25 cl of whole milk

  • 25 cl of liquid cream

  • 1⁄2 vanilla pod

  • 2 cardamom seeds

  • Salt

  • 30 g of softened butter (for the mold)

  • 80 g of redcurrant or quince jelly (finish)

Preparation

Preheat the oven to 170 ° C. Pour the milk and cream into a saucepan. Cut the vanilla bean in half lengthwise. Add to the pan along with the cardamom. Bring to a simmer, then remove the pan from the heat and let infuse for about 40 minutes.

In a bowl, combine the sugar and salt. Then break the eggs in and incorporate them using a whisk. Filter the milk-cream mixture and pour it gently into the bowl, stirring. Wash the cherries and the bigarreaux. Do not remove the cores. Butter an earthenware dish and place the fruit inside. Pour the dough over it. Bake and cook for 40 minutes.

Once the clafoutis is cooked, pour the jelly into a small saucepan and melt it over low heat. Then brush it on the cake using a brush. Let the clafoutis reach room temperature, without putting it in the refrigerator, before tasting.

Tips

With or without pits is the eternal question when cooking a cherry clafoutis. The real recipe is made with the stones, on the one hand because they give more flavor to the fruit and therefore to the cake, but also because, if we remove the stones from the cherries, they must be opened in two. and the juice will then escape from the fruit, flow into the dough and give a less appetizing appearance to the clafoutis. Of course, if the clafoutis is intended to treat children, it is safer to remove the pits.

couverture_chez_moi_vol_2_gravure_bat_copie _-_ copy-size640 _-_ copy_60ad02c0b5bab.jpg Chez moi, spring-summer, Hélène Darroze, Ed Le Cherche Midi, € 19.90