Piera Palermo
Well yes call me "clafouteuse! This recipe I liked so much that I have made it more Sometimes, I added last to the end of a mountain of powdered sugar and the result was excellent!
With friends we decided to challenge us with blows of French pastries, first because I love France and Paris, and second because it was a bit 'that delighted my palate with the creme brulee. Back from France and the Netherlands first and then I tried to achieve good results without this delicious cream with my hands, but not having achieved the desired result, I've cleverly launched the challenge to my friend more complicated. The first real creme brulee I've experienced at the Cafe des 2 Moulins, the restaurant "Il Amelie", the ancient Rue Lepic Return of Paris from Montmartre and sitting at the tables just below the brewery where the movie poster dominate the huge eyes of the talented Audrey Tautou, I discovered that I like to slowly break the thin layer with a spoon of sugar cane to feel the crackle, the last creme brulee but I appreciated the Luxembourg in Amsterdam Spui Square and at that precise moment I decided that I would not have abandoned and more so in the midst of nostalgia I challenged my friend in this much more complicated recipe, leaving me to the realization of simple and fragrant clafoutis.
The French dialect word means to fill the original prescription This provides that the black cherries "fill" a mixture very similar to the cracks, but in this case the effect is exactly the opposite, the function is left to fill the dough. The batter is poured directly into the buttered cake tin on a bed of sliced \u200b\u200bapples cut not too thin and arranged disorderly. The casting mixture penetrates between the slices of apple filling in the spaces left empty between a slice and another, releasing a series of perfumes from the basic ingredients (eggs, milk, sugar and flour), and grated lemon peel by 'left to soak raisins in cognac. What a delight!
And it's so fast that you're all invited chez Madame Piero clafouteuse!
(from fruits and desserts in the kitchen of the Republic of the Encyclopedia page. 237)
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