Quatrieme semaine, 4e recette

This weeks recipes were fun to make not as dificult as I thought it was going to be. For our sweet pastry we made cherry clafoutis. The batter was quite eggy, a cross between a crepe batter and cake batter. It baked for almost an hour, which made me nervous as I thought it should take much less time but as I have been told, trust Julia! It was of course her recipe.

The final product was very doughy and custard like, the dark sweet cherries were a perfect addition. I served it warm with a dusting of icing sugar. C'est manifique!

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During these tumultuous times with the pandemic of the corona virus and the provincial wide state of emergency, we at the bakery have made the following changes. We are taking the health of our staff

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