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In our region of Limousin, clafoutis is a cake made exclusively with cherries immersed in a batter. If you use another fruit, it's no longer a clafoutis... but a delicious variation, like this version with Limousin Golden apples. So, since it's local, we asked Chantal, also known as @lacuisinedeblanche on Instagram, to share her best recipe for making a successful flognarde every time!
Lists of ingrédients
- 4 apples Golden Limousin
- 3 eggs
- 100 g sugar
- 100 g flour Lou Gabissou
- 50 g butter Les Fayes (+ 10 g for cooking apples)
- 3 cl of rum (optional)
- ½ liter of milk Les Fayes
- Vanilla powder (optional)
Baking: 30 to 40 minutes at 160°C
To your aprons!
01
Preparing the apples
- Peel, core and slice the apples into thin slices.
- In a non-stick frying pan, heat 10g of butter and lightly brown the apple slices. Set aside.
- Preheat your oven to 160°C fan-assisted.
2
Preparing the device*
- In a bowl, beat the eggs with a magic spoon (or a whisk). Add the sugar and a pinch of salt, then whisk until the mixture whitens.
- Gradually add the flour, mixing well to avoid lumps.
- Warm the milk and melt the 50g of butter in it. Add this mixture, along with the rum and vanilla if using, to the batter. Mix well until smooth.
03
Assembly and cooking
- Generously butter a 30 cm diameter mold.
- Arrange the golden apple slices at the bottom of the mold.
- Pour the mixture over the apples.
- Bake for 30 to 40 minutes at 160°C (the time may vary depending on your oven).
04
Finishing touches and tasting
- When it comes out of the oven, you can sprinkle the cake with icing sugar or crystal sugar for a delicious touch.
- Enjoy warm or cold according to your preferences
*Device : intermediate mixture of different ingredients that we will use with other products to make a recipe.
Share your creations on social media!
It's your turn to show us your cooking talents by sharing your creations on social media with the #destinationlimogesSo, who will make the most beautiful flognarde?
Blanche's Kitchen
Chantal Aubisse is a passionate pastry blogger from Haute-Vienne known for her Instagram account and her blog Blanche's Kitchen. She was crowned International Champion of the 2021 Amateur Macaron Competition and won the 1st Prize in the same competition in Bergerac in 2020Self-taught and creative, she enthusiastically shares her delicious recipes, generously inspired by the land.
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