Normally, at this time of the year, the days should be warmer and warmer. At the same time, blog-related activity is noticeably decreasing. So I should spend less and less time in my kitchen.
Instead, I feel like I’ve been spending most of my time there for the past few weeks. It must be said that it is much warmer than the deckchair at the bottom of the garden! As it is still almost summer, the days are long and the light is not too bad for taking pictures. So, I have plenty of recipes waiting to be published.
In the next few days, I will therefore try to increase the pace of writing a little. Especially since with what will still fall on our heads all week, I don’t see myself letting go of my pans anytime soon…
Despite everything, the cherry season has finally arrived and with it, the time for clafoutis. My favorite recipe is here and I remain faithful to him most of the time.
This time, I wanted to combine a recipe that you really like, that of millasson, with the clafoutis. The result is a creamier clafoutis than the one I usually make and above all deliciously flavored with orange blossom. It’s to die for!
Clafoutis with cherries and orange blossom:
20g vanilla sugar (here)
1 pinch of salt
500ml whole milk
1 good tbsp of orange blossom water
Whisk the eggs and sugars in a mixer.
Add sifted flour and salt. Whisk to mix.
Add the milk little by little. To mix together.
Perfume with orange blossom water. To mix together.
Let stand for at least 1 hour.
Preheat the oven to 200°C.
Pour the mixture into a silicone mold 22 cm in diameter and add the whole cherries.
Bake for about 35 minutes.
Let cool before unmolding.
Reserve at room temperature.
To finish: you can also cook your clafoutis in a pretty dish that will go from the oven to the table. In this case, butter it lightly.
Dose the orange blossom according to your tastes and also according to its quality. The best is still to taste.