{"id":13557,"date":"2025-05-30T08:46:34","date_gmt":"2025-05-30T06:46:34","guid":{"rendered":"https:\/\/domaine-la-parpaille.com\/?post_type=news&#038;p=13557"},"modified":"2025-05-30T08:47:19","modified_gmt":"2025-05-30T06:47:19","slug":"recipe-for-cherry-and-tarragon-far","status":"publish","type":"news","link":"https:\/\/domaine-la-parpaille.com\/en\/news\/recipe-for-cherry-and-tarragon-far\/","title":{"rendered":"Recipe ~ Cherry and Tarragon Puff"},"content":{"rendered":"<p><u>Ingredients<\/u><\/p>\n<p>220 g of flour<\/p>\n<p>100g brown sugar<\/p>\n<p>20g butter, half salt, melted<\/p>\n<p>2 tbsp ground almonds<\/p>\n<p>7 tarragon sprigs<\/p>\n<p>500g of black cherries<\/p>\n<p>75cl whole milk<\/p>\n<p>&nbsp;<\/p>\n<p><u>Preparation<\/u><\/p>\n<p>Preheat the Th6 oven<\/p>\n<p>Whisk the eggs with the sugar until frothy.<\/p>\n<p>Add the flour and whisk again<\/p>\n<p>Gradually add the milk to obtain a lump-free paste.<\/p>\n<p>Finally add the melted butter.<\/p>\n<p>Wash and dry the tarragon and chop it \u2013 hull the cherries.<\/p>\n<p>Add the chopped tarragon to the dough<\/p>\n<p>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.<\/p>\n<p>Allow to cool to room temperature.<\/p>\n<p>&nbsp;<\/p>\n<p><u>The little extras of DLP<\/u><\/p>\n<p>For your almond powder: start with whole almonds \u2013 toast them and grind them into a coarse powder \u2013 tastes better and adds crunch<\/p>\n<p>Instead of 2 tbsp of ground almonds, start with 4 tbsp \u2013 2 of which you will incorporate into the dough.<\/p>\n<p>Enjoy warm \u2013 even better!<\/p>\n<p>And above all, never in the refrigerator \u2013 the cold inhibits the flavors of the clafoutis<\/p>\n<p>&nbsp;<\/p>","protected":false},"excerpt":{"rendered":"<p>Cherry season is finally here! And with it, the time for fars and clafoutis and cherries fresh from the tree, bursting with sugar and sunshine \ud83c\udf52\u2600\ufe0f<\/p>","protected":false},"author":5,"featured_media":13558,"template":"","tags":[],"categorie_news":[78,116,105],"class_list":["post-13557","news","type-news","status-publish","has-post-thumbnail","hentry","categorie_news-articles","categorie_news-ptit-dej","categorie_news-recette"],"acf":[],"_links":{"self":[{"href":"https:\/\/domaine-la-parpaille.com\/en\/wp-json\/wp\/v2\/news\/13557","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":3,"href":"https:\/\/domaine-la-parpaille.com\/en\/wp-json\/wp\/v2\/news\/13557\/revisions"}],"predecessor-version":[{"id":13565,"href":"https:\/\/domaine-la-parpaille.com\/en\/wp-json\/wp\/v2\/news\/13557\/revisions\/13565"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/domaine-la-parpaille.com\/en\/wp-json\/wp\/v2\/media\/13558"}],"wp:attachment":[{"href":"https:\/\/domaine-la-parpaille.com\/en\/wp-json\/wp\/v2\/media?parent=13557"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/domaine-la-parpaille.com\/en\/wp-json\/wp\/v2\/tags?post=13557"},{"taxonomy":"categorie_news","embeddable":true,"href":"https:\/\/domaine-la-parpaille.com\/en\/wp-json\/wp\/v2\/categorie_news?post=13557"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}