Ingredients
220 g of flour
100g brown sugar
20g butter, half salt, melted
2 tbsp ground almonds
7 tarragon sprigs
500g of black cherries
75cl whole milk
Preparation
Preheat the Th6 oven
Whisk the eggs with the sugar until frothy.
Add the flour and whisk again
Gradually add the milk to obtain a lump-free paste.
Finally add the melted butter.
Wash and dry the tarragon and chop it – hull the cherries.
Add the chopped tarragon to the dough
Sprinkle the almond powder into a buttered dish and place the cherries on top. Pour in the flan mixture and bake for about 50 minutes until the clafoutis is golden brown.
Allow to cool to room temperature.
The little extras of DLP
For your almond powder: start with whole almonds – toast them and grind them into a coarse powder – tastes better and adds crunch
Instead of 2 tbsp of ground almonds, start with 4 tbsp – 2 of which you will incorporate into the dough.
Enjoy warm – even better!
And above all, never in the refrigerator – the cold inhibits the flavors of the clafoutis
