{"id":10312,"date":"2023-09-28T09:50:36","date_gmt":"2023-09-28T07:50:36","guid":{"rendered":"https:\/\/domaine-la-parpaille.com\/?post_type=news&#038;p=10312"},"modified":"2023-10-02T14:29:57","modified_gmt":"2023-10-02T12:29:57","slug":"recipe-for-clafoutis-nectarines-tonka-almonds","status":"publish","type":"news","link":"https:\/\/domaine-la-parpaille.com\/en\/news\/recipe-for-clafoutis-nectarines-tonka-almonds\/","title":{"rendered":"Recipe ~ Nectarine, almond &amp; tonka clafoutis"},"content":{"rendered":"<p>Ingredients<\/p>\n<ul>\n<li>5 nectarines<\/li>\n<li>100g sugar<\/li>\n<li>100g flour<\/li>\n<li>100g ground almonds<\/li>\n<li>4 eggs<\/li>\n<li>35cl liquid cream<\/li>\n<li>25cl whole milk<\/li>\n<li>1 tonka bean<\/li>\n<li>Salt, a little butter for the mold<\/li>\n<li>50g crushed almonds + 20g sugar<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>Preparation<\/p>\n<ul>\n<li>Preheat the Th6 oven<\/li>\n<li>Butter a round mold (20cm in diameter) and place the nectarines cut into large wedges.<\/li>\n<li>Beat together the eggs and sugar until the mixture turns white<\/li>\n<li>Add the flour, ground almonds, salt.<\/li>\n<li>Beat again.<\/li>\n<li>Grate the tonka bean into the mixture then add the cream and milk while continuing to beat<\/li>\n<li>Pour this mixture over the nectarines. Place in the oven for around thirty minutes.<\/li>\n<li>Mix together the crushed almonds and 20g of sugar \u2013 sprinkle the clafoutis with this mixture.<\/li>\n<li>Return to the oven for another 15 minutes.<\/li>\n<li>Remove from the oven and let cool.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>Clafoutis is best warm.<\/p>\n<p>Treat yourself !<\/p>","protected":false},"excerpt":{"rendered":"<p>Indian summer\u2026 A very special time when time stands still\u2026 Between the bustle of summer and the mildness of autumn. The perfect time to get cooking and enjoy delicious dishes!<br \/>\nAnd as at La Parpaille, cuisine is king, we wanted to share with you a lovely recipe to enjoy the flavors of September. More particularly a good clafoutis!<\/p>","protected":false},"author":5,"featured_media":10329,"template":"","tags":[107,96,93,109,108,106,80,79],"categorie_news":[78,105],"class_list":["post-10312","news","type-news","status-publish","has-post-thumbnail","hentry","tag-eteindien","tag-etesansfin","tag-farniente","tag-fruitsdete","tag-nectarines","tag-recette","tag-slowfood","tag-slowlife","categorie_news-articles","categorie_news-recette"],"acf":[],"_links":{"self":[{"href":"https:\/\/domaine-la-parpaille.com\/en\/wp-json\/wp\/v2\/news\/10312","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/domaine-la-parpaille.com\/en\/wp-json\/wp\/v2\/news"}],"about":[{"href":"https:\/\/domaine-la-parpaille.com\/en\/wp-json\/wp\/v2\/types\/news"}],"author":[{"embeddable":true,"href":"https:\/\/domaine-la-parpaille.com\/en\/wp-json\/wp\/v2\/users\/5"}],"version-history":[{"count":0,"href":"https:\/\/domaine-la-parpaille.com\/en\/wp-json\/wp\/v2\/news\/10312\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/domaine-la-parpaille.com\/en\/wp-json\/wp\/v2\/media\/10329"}],"wp:attachment":[{"href":"https:\/\/domaine-la-parpaille.com\/en\/wp-json\/wp\/v2\/media?parent=10312"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/domaine-la-parpaille.com\/en\/wp-json\/wp\/v2\/tags?post=10312"},{"taxonomy":"categorie_news","embeddable":true,"href":"https:\/\/domaine-la-parpaille.com\/en\/wp-json\/wp\/v2\/categorie_news?post=10312"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}