The wonderful cherry clafoutis by Jean-François Trap

Recette Clafouti Jean Francois Piege

© Hachette Cuisine - Frédéric Lucano

The magic of our favorite chef? Offering starred cuisine at the Grand Restaurant , while offering recipes that are easy to make at home, as evidenced by his book Jean-François Trap pour tous (€ 24.95) published by Hachette . For the cherry season, he unveiled his clafoutis recipe, as easy to cook as it is wow to taste. Demonstration.


Preheat the oven to 180 ° C (th.6)

Melt the butter in a saucepan. Book.

Whisk the eggs.

Mix the flour, sugar, baking powder, then pour the beaten eggs over this preparation and mix again.

Stir in the milk, then the melted butter and orange blossom water. Mix again.

With absorbent paper, collect the rest of the melted butter in the bottom of the saucepan to grease the mold. Then cover the mold with a thin film of sugar.

Place the cherries in the mold: they should cover the bottom. Then add the dough and bake for 20 minutes.

What's more from Jean-François Trap?

“I know that lovers of clafoutis don't remove the stones from the fruit, but I prefer to pit the cherries because I love when they give out their juice when cooking. “

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