Cherry Cravetti
By VicentaLakin
Cherry Cravetryclafoutis, the cherries' milk pudding, which is blessed by French Limousin, the classic French family dessert, the authentic Cravete, which uses locally produced Correze Cherry, which does not usually have to go to the seeds because cherry seeds lock up the cherry. The water of peaches can also heat up with milk like almonds, which can replace the baked process with light cream, which is a very simple taste between pudding and cake, but which tastes better when it's colded with cherry sweets and egg milk
Recipe Recommendations
- black cherry 300g
- fine sugar 2 tablespoons
- brandy 1 tablespoon
- lemon juice 2 to 3 drops
- low-gluten flour 40g
- butter
- eggs of 2
- milk 160ml
- vanilla extract 3 to 4 drops
- sweet fragrance
- baking
- several hours
- simple
Steps for Cherry Cravetti
1
SUGAR-CUT CHERRIES: MIX MATERIAL IN MATERIAL A AND FREEZE IT IN THE FRIDGE FOR ABOUT TWO HOURS2
Eggs are scattered and all fine sugars are evenly mixed3
Scan low powder mix evenly4
In turn, warm milk, melted butter and vanilla oil are evenly mixed5
fill up 20 cm round of high-temperature containers with butter6
Put it in egg milk7
You're gonna put your cherries in your egg cream, and you're gonna roast them in a 180-degree oven for 35 minutes to yellow8
It's swelling up during the baking. It'll turn back when it's cool9
Enjoy the afternoon tea10
Eat up。