{"id":5489,"date":"2015-08-16T16:52:18","date_gmt":"2015-08-16T14:52:18","guid":{"rendered":"http:\/\/www.roadtopastry.com\/blog\/?p=5489"},"modified":"2015-08-16T16:52:18","modified_gmt":"2015-08-16T14:52:18","slug":"recipe-cherry-clafoutis-with-a-crumble-twist","status":"publish","type":"post","link":"https:\/\/www.roadtopastry.com\/blog\/recipes\/creams-custards-sauces\/recipe-cherry-clafoutis-with-a-crumble-twist","title":{"rendered":"Recipe: Cherry clafoutis, with a crumble twist"},"content":{"rendered":"

So I’m late<\/strong> once again. I can’t help it, I’m always late in general, and I make the same mistake when it comes to blogging<\/strong>.<\/p>\n

We’ve had basically two months in which\u00a0cherries were available<\/strong> and here is my recipe with cherries… posted on the blog just a\u00a0week after cherries have disappeared<\/strong> from every market and\u00a0supermarket to leave space to grapes.<\/p>\n

\"Cherries\"<\/a><\/p>\n

Still, a recipe with cherries is better now than in December, and I definitely didn’t want to wait till next summer to post it, so here is my cherry clafoutis<\/strong>. \ud83d\ude42<\/p>\n

\"Recipe-Cherry<\/a><\/p>\n

A clafoutis<\/strong> is a traditional French cherry dessert<\/strong> baked in ramekins<\/strong> like a cr\u00e8me br\u00fbl\u00e9e or a flan. This recipe comes from pastry superstar Philippe Conticini<\/strong> and he gave a modern touch<\/strong> to this traditional dessert: the ramekins are baked with a topping of crunchy speculoos<\/strong> (i.e. cinnamon biscuits) crumble<\/strong>.<\/p>\n

The recipe is super easy<\/strong> and the cherry flavour goes perfectly with a touch of orange and hazelnut<\/strong>. Bon appetit!<\/p>\n

 <\/p>\n

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Cherry clafoutis crumble<\/h2>\n
\n \n \"\"Print recipe<\/a>\n