I stoned my cherries because I find it horrible to fall on the kernels when you bite ... Ingredients (8 servings): - 600 g of cherries Frozen but garden and pitted 40 g of semi-salted butter - 4 eggs - 20 cl of milk - 100 g flour - 60 g ...

Cherry clafoutis

I pits my cherries because I find it awful to fall on the kernels when crunching ...

Ingredients (8 servings):

- 600 g cherries Frozen but gardened and pitted

40 g semi butter -sel

- 4 eggs

-

20 cl of milk

-

100 g of flour

- 60 g caster sugar

-

1 bag vanilla sugar

- icing sugar

Preheat oven at 210 ° C (thermostat 7). Melt the 40g butter

Mix in a large bowl the flour, sugar, salt and vanilla sugar. Stir in the eggs little by little then the milk little by little while continuing to mix. Add the melted butter. Place the cherries in the flexipan lack mold

pour the clafoutis dough.

Put in the oven for 10 minutes at 210 ° C then lower to 180 ° C and cook another 20 minutes.

Serve clafoutis cold or warm, sprinkled with icing sugar.

Gateau ferrero rocks

Recipe found on Facebook Fluffy cocoa/hazelnut: 4 eggs 150 gr of sugar 125 gr of soft butter 100 gr of flour 50 gr of cocoa 80 gr of hazelnut powder 1 sachet of baking powder Frosting: 200 gr of very fresh Mascarpone 3 good spoons ......

seafood graitn my way

then, gratin my way, not really ... it's mostly the way my girlfriend "pepette". during a coffee pose at home, she gave me this recipe that I was eager to do because it had me well this recipe .... I used only products ......

Tarte tatin way Christophe michalak

I chose to present my pies tatin with a caramel cage that I tried to do, but hey, it was not great as you can see in the photo ...... Also served with a quenelle of unsweetened vanilla whipped cream. Ingredients ......

Filling macaroons with coffee

Coffee macaroon filling Christophe Felder's coffee cream: 125g of good quality pomade butter (Lescure, Echiré, Grand Fermage ...) 80g of icing sugar 85g of almond powder 5g of freeze-dried coffee (2.5 sticks) 1 cc of hot water (especially not more ......