Ingredients
500g strawberries
110g chestnut flour
90g sugar
50cl liquid crème fraîche
20cl milk
4 eggs
Flavor: tonka bean and 1 tsp of vanilla
1 pinch of salt
A little butter
Preparation
Preheat the oven Th 7
Beat the eggs with the sugar until the mixture whitens.
Add the flour – beat again.
Slowly pour in the cream then the milk while continuing to mix. Mix well.
Add the flavors and the pinch of salt. Beat one last time for 10 seconds.
Butter a mold – add the strawberries cut in half.
Pour in the clafoutis mixture.
Cut small pieces of butter to distribute on top of the clafoutis.
Place in the oven for 30 to 40 minutes.
Serve warm or cold.
The little tricks of La Parpaille
- At the end of cooking 5 minutes before, sprinkle with icing sugar and caramelize on the oven grill.
- You can replace the strawberries with a strawberry/blueberry mixture.
- And above all, never put your clafoutis in the cold!!
