Ceramic baking dish round series of Doric Ancap The clafoutis is a typical preparation beyond the Alps for the accuracy of the Limousin area that usually is made with cherries but as often happens, I like to change the classic recipes so I used the strawberry fruit Unfortunately, you start at the end of his season, but that goes perfectly with the bitter taste of almond flour mix, creating a stunning contrast and fits perfectly.
This is my first clafoutis and after practicing law to enter the list of my favorite desserts! Strawberry clafoutis 500 g strawberries 150 g almond flour 3 eggs 80 grams of 00 flour mills Rosignoli Sweets and pastries 50 g butter 100 g sugar 350 ml milk 1 to 2 tablespoons of rum Powdered sugar to taste A pinch of salt Preheat oven to 180 degrees and butter a baking dish, ceramic.
Wash and remove the strawberries in half if large otherwise leave them whole and place them on the bottom of the pan cut side down. Melt the butter and mix the two flours and a pinch of salt. United flour to the eggs one at a time the melted butter and milk and rum. When the batter is smooth pour over strawberries and bake for 15 minutes at 180 degrees then lower to 150 and continue for another 20 minutes until it turns golden beautiful.
When the cake is warm and ready and dusted with icing sugar and serve warm or cold. 
This is my first clafoutis and after practicing law to enter the list of my favorite desserts! Strawberry clafoutis 500 g strawberries 150 g almond flour 3 eggs 80 grams of 00 flour mills Rosignoli Sweets and pastries 50 g butter 100 g sugar 350 ml milk 1 to 2 tablespoons of rum Powdered sugar to taste A pinch of salt Preheat oven to 180 degrees and butter a baking dish, ceramic.
Wash and remove the strawberries in half if large otherwise leave them whole and place them on the bottom of the pan cut side down. Melt the butter and mix the two flours and a pinch of salt. United flour to the eggs one at a time the melted butter and milk and rum. When the batter is smooth pour over strawberries and bake for 15 minutes at 180 degrees then lower to 150 and continue for another 20 minutes until it turns golden beautiful.
When the cake is warm and ready and dusted with icing sugar and serve warm or cold.
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