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Clafoutis Yield: approximately 480g 100g granulated sugar 10g all purpose flour 55g almond flour, toasted 190g heavy cream 2 whole eggs 35g pasteurized egg yolks zest of one orange, grated
1. 2. 3. 4.
Combine and sift sugar, flour, and almonds. Whisk together cream, eggs, yolks, and orange zest. Add dry ingredients in two or three additions, mixing until just incorporated. Chill and allow to rest 12 hours before use.
Michael Laiskonis Workbook www.mlaiskonis.com February 2009