With summer fast approaching, the delicious seasonal fruits are already awakening my taste buds.
For this new recipe Schär , I concocted an iconic dessert: Cherry Clafoutis .
This gluten-free and lactose-free preparation does not have to envy its counterpart made in the tradition with wheat flour and cow's milk.
In the kitchen, I made my preparation using flour Pastry Mix – Mix C Schär .
To compose my table, I used the precious pastel pink plaid from the French house as a tablecloth Brown of Vian-Tiran crafted entirely by hand.
Made of 100% merino wool, this luxurious piece has been assembled with fine wools from three continents:Santa Cruz from South America, Australian merino and Arles merino. i>
These elegant shots were captured by Laura B .
To finalize my table decoration, I renewed my partnership with the brand SEMA Design (Cast Iron Teapot, Ceramic Dish, Ceramic Trivet).
Wonderful references that have brought warm colors to my culinary universe…
Ingredients
– 700 g very ripe cherries
– 2 egg yolks
– 100 g pastry mix flour “Schär”
– 100 gr of organic cane sugar
– 25 cl. liter of rice milk
– 60 g vegetable butter
– 1 pinch of salt
Steps
Cherries
1 / Wash, stem and pit the cherries. Turn on your thermostat oven (180/200°C).
The dough
2 / Beat the egg yolks, add the pinch of salt and the sugar.
Mix gently with a whisk or an electric mixer.
Gradually add the “Schär” Pastry Mix flour and homogenize the dough until you obtain a creamy texture.
In a saucepan, melt the vegetable butter, add it to the preparation then slowly pour in the rice milk while stirring with a whisk.
Once the batter is well mixed, add the cherries.
With a paper towel, grease the dish before pouring the mixture into it.
Add a few knobs of vegetable butter on top.
Cooking and tasting
3 / Bake for 45 minutes (until the top begins to brown).
As soon as it comes out of the oven, sprinkle with cane sugar.
Serve warm or cold.
Find the world of Schär on their website .
Photo credit: Laura B for labeauteparisienne.com
