CHERRY PRALINÉ CLAFOUTIS
Serves 6 to 8 people.
120g ALMOND & HAZELNUT PRALINÉ
100g eggs (2 eggs)
50g egg yolks (2 yolks)
45g almond flour
80g egg whites (3 whites)
30g confectioner's sugar
100g cherries (or appricots)
AN confectioner's sugar
Use a whisk to vigorously mix the ALMOND & HAZELNUT PRALINÉ and cold cream.
Add the whole eggs, egg yolks and sifted flour. Add the almond flour. Mix for a few moments until smooth.
In a separate bowl, beat the egg whites until stiff, and add the sugar.
Pour the original praliné mixture onto the whipped egg whites, and mix carefully using a spatula. Add the fruit.
Pour the batter into a non-stick frying pan and cook with the lid on (check that it fits the pan) on very low heat for 15 minutes. The dough should solidify on the top when the clafoutis is cooked.
Once it is ready, turn out the clafoutis onto a dish, sprinkle it with confectioner's sugar and serve hot or cold.
*Chef’s note: You can also cook your clafoutis in a standard oven at 170°C (338°F) for 15 minutes.
Add dried fruit to the dough or flavor it with spices to add even more flavor.