{"id":15687,"date":"2026-07-31T08:49:21","date_gmt":"2026-07-31T06:49:21","guid":{"rendered":"https:\/\/domaine-la-parpaille.com\/?post_type=news&#038;p=15687"},"modified":"2026-07-25T09:19:09","modified_gmt":"2026-07-25T07:19:09","slug":"apricot-and-rosemary-clafoutis-recipe","status":"publish","type":"news","link":"https:\/\/domaine-la-parpaille.com\/en\/news\/apricot-and-rosemary-clafoutis-recipe\/","title":{"rendered":"Recipe ~ Apricot and rosemary clafoutis \ud83c\udf1e \ud83c\udf31"},"content":{"rendered":"<p class=\"p1\"><span class=\"s1\"><b>Ingredients<\/b><\/span><\/p>\n<p class=\"p1\"><i>For the mold<\/i><\/p>\n<p class=\"p1\">30g butter<\/p>\n<p class=\"p1\">50g breadcrumbs<\/p>\n<p class=\"p1\">30g sugar<\/p>\n<p class=\"p1\"><i>For the clafoutis<\/i><\/p>\n<p class=\"p1\">400g apricots<\/p>\n<p class=\"p1\">25cl liquid cream<\/p>\n<p class=\"p1\">25 cl whole milk<\/p>\n<p class=\"p1\">2 eggs + 2 yolks<\/p>\n<p class=\"p1\">2 sachets of vanilla sugar<\/p>\n<p class=\"p1\">150g granulated sugar<\/p>\n<p class=\"p1\">1 pinch of salt<\/p>\n<p class=\"p1\">2 sprigs of rosemary<\/p>\n<p class=\"p1\"><span class=\"s1\"><b>Preparation<\/b><\/span><\/p>\n<p class=\"p1\">Preheat the oven to 180\u00b0C (350\u00b0F).<\/p>\n<p class=\"p1\">Boil the milk in a saucepan \u2013 off the heat, add the rosemary and let it infuse.<\/p>\n<p class=\"p1\">Pit the apricots and arrange them in a greased mold sprinkled with sugar and breadcrumbs.<\/p>\n<p class=\"p1\">In a bowl, mix the cornflour, sugars and salt.<\/p>\n<p class=\"p1\">Add the whole eggs and the beaten yolks.<\/p>\n<p class=\"p1\">Stir in the cream and the strained infused milk<\/p>\n<p class=\"p1\">Mix well. Blend everything for about ten seconds until you obtain a smooth paste.<\/p>\n<p class=\"p1\">Pour this mixture over the apricots.<\/p>\n<p class=\"p1\">Cook for 35 to 40 minutes<\/p>\n<p class=\"p1\">Serve warm.<\/p>\n<p class=\"p1\"><span class=\"s1\"><b>DLP Tips<\/b><\/span><\/p>\n<p class=\"p1\">Ten minutes before the end of baking, sprinkle a little sugar on top of the cake and brown it.<\/p>\n<p class=\"p1\">For an original taste, replace the cornflour with chestnut flour.<\/p>\n<p class=\"p1\">Never refrigerate your clafoutis!<\/p>","protected":false},"excerpt":{"rendered":"<p>Un dessert qui sent bon l&rsquo;\u00e9t\u00e9 <\/p>","protected":false},"author":5,"featured_media":15689,"template":"","tags":[],"categorie_news":[78,116,105],"class_list":["post-15687","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\/15687","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":1,"href":"https:\/\/domaine-la-parpaille.com\/en\/wp-json\/wp\/v2\/news\/15687\/revisions"}],"predecessor-version":[{"id":15699,"href":"https:\/\/domaine-la-parpaille.com\/en\/wp-json\/wp\/v2\/news\/15687\/revisions\/15699"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/domaine-la-parpaille.com\/en\/wp-json\/wp\/v2\/media\/15689"}],"wp:attachment":[{"href":"https:\/\/domaine-la-parpaille.com\/en\/wp-json\/wp\/v2\/media?parent=15687"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/domaine-la-parpaille.com\/en\/wp-json\/wp\/v2\/tags?post=15687"},{"taxonomy":"categorie_news","embeddable":true,"href":"https:\/\/domaine-la-parpaille.com\/en\/wp-json\/wp\/v2\/categorie_news?post=15687"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}