rich in fruit. Hello precision!
Relax people. You don’t launch a rocket into space. For a clafoutis, you’re not within 10 g of this or that. On the contrary, a little more flour or a little less sugar is a bit of fantasy on the plate.
For 6 persons:
- 4 eggs
- pearspears in syrup (home made) but you can also take fresh pears
- 1 tablespoon of walnut liqueur (or a pear liqueur or failing that a sachet of vanilla sugar)
8 tablespoons of caster sugar
1 pinch of salt
5 tablespoons of flour
4 tablespoons of powdered praline
14 of liter of milk
30 g of butter
1 kg of
Preheat the oven to 180°C (thermostat 6).
\Drain the pears and cut them into large cubes.
Beat the whole eggs into an omelette, add the salt, caster sugar and praline mix well. Sift the flour and pour it into the eggs. Mix until the mixture is smooth.
Melt the butter and add it to the dough when slightly cooled. Mix with the milk and add the walnut liqueur.
I brought back this liqueur bought during a trip to Brive-la Gaillarde to the Denoix house a few years ago. You can use another liqueur instead : walnuts, hazelnuts or pears. Or if you don’t have anything on hand, don’t put anything. Or you go to Brive and it’s a damn good idea because they know how to receive there 🙂 I love to go there!
Butter your mussel abundantly. Put the pear cubes. Pour the dough over the fruit. Sprinkle if you wish the top with a few knobs of butter.
Bake until the top begins to brown (about 40 minutes). You can sprinkle the clafoutis, once cooled, with 2 more tablespoons of praline. If you have not put any liquor in it you can sprinkle vanilla sugar instead of praline when you take it out of the oven, this works well too.
Serve warm or at room temperature in one of my friend Beatrice’s pretty plates.