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!