JJ30_il dolce di anna

Clafoutis with cherries and chocolate | Anna’s sweets

Chocolate lovers, I neglected you last month, however, the recipe that I propose today is designed specifically for those with a sweet tooth. Clafoutis is a French-origin baked dessert made with cherries poached in a liquid batter that once cooked in the oven take on a soft and velvety texture. This version is enriched with cocoa and melted chocolate, and I’m sure you’ll love it.
Ingredients for 8 people:
6 eggs 240 g sugar A pinch of salt 180 gr flour 40 gr bitter cocoa 500 gr whole milk 60 gr butter 140 gr dark chocolate 140 gr pitted cherries
To decorate
500 gr fresh cream 50 gr icing sugar Fresh cherries
Preparation: Whip the eggs with the sugar and a pinch of salt, when they are light and fluffy add the sifted flour and cocoa and mix well, the dough should not have lumps. Pour in the milk and melted butter and continue to mix. Line an ovenproof dish with parchment paper and pour the dough inside: it will be very liquid, this is normal. Distribute the very coarsely chopped chocolate and the pitted cherries inside. You can replace the cherries with sour cherries (amarene) in syrup for a more intense flavour, or other types of fruit such as strawberries, raspberries, apricots, bananas… Bake at 180 degrees for about 20/25 minutes. Once the clafoutis has cooled, cut into squares and garnish with the sweet whipped cream and cherries.

Anna Canevese

Anna Canevese is 20 years old from Jesolo. After obtaining a diploma from the IPSEOA “Elena Cornaro”, she attended ALMA, a prestigious International School of cooking, pastry and hospitality, where she learned all the best pastry techniques (patisserie products, mousses, chocolates, ice creams and cakes) and practiced at a renowned pastry shop in Milan. She obtained her diploma of Professional Pastry Chef, with full marks, she returned to Jesolo and today, with her patisserie, she delights guests of the Carlton hotel. Those who want to taste her specialities, beautiful to look at and super tasty to eat, can go to the Carlton hotel restaurant, also open to non-resident guests, where every evening she prepares a buffet with a dozen delicious cakes.
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Jesolo journal Aprile 2022

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