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Peach clafoutis
| Preparation : 15 min | Resting : - |
| Cooking : 30 min | Equipment : individual tins |
| Difficulty : | Rating : 0 rates |
| Download the recipe : | |
Serves 4-6
:
| 250 | ml lukewarm milk |
| 70 | g caster sugar |
| 2 | eggs |
| 1 | pinch salt |
| 50 | g plain flour |
| 35 | g butter |
| 3 | peaches |
| 1 | Wash and stone the peaches. Slice them in the Midi bowl fitted with the 4-mm slicing disc. Set aside. |
| 2 | Preheat your oven to 180 °C (gas mark 4). |
| 3 | Melt the butter in a bain marie*. |
| 4 | Combine the flour, sugar and salt in the main bowl with the metal blade. |
| 5 | Add the eggs one by one via the feed tube or opening, followed by the melted butter. |
| 6 | While the machine is still running, add the milk via the opening to achieve a smooth batter. |
| 7 | Pour the batter into a buttered tin and arrange the peach slices on top. |
| 8 | Bake for 30 minutes or until the batter shrinks from the sides of the tin. |
Chef’s tip
you can also bake this clafoutis in individual ramekins
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