Puffed from the oven and dusted with powdered sugar, a clafoutis that smells like a Parisian macaron: Dammann Frères’ Macaron Cassis Violette Tea Bags N°313 infuse the milk with blackcurrant, bitter almond and violet over a fresh green tea.
Serves 6 · 15 min + 35 min baking
- Heat 1 cup (250 ml) of milk to 176°F (80°C), add 3 tea bags of Macaron Cassis Violette and steep for 3 minutes, then remove them, pressing well.
- Whisk 3 eggs with 1/3 cup (70 g) of sugar, then add 1/4 cup (30 g) of flour, 1/4 cup (25 g) of almond flour and the infused milk.
- Spread 10 oz (300 g) of blackcurrants or blueberries, fresh or frozen, in a buttered baking dish and pour the batter over them.
- Bake at 350°F (175°C) for 35 minutes, until puffed and set, and serve warm, dusted with powdered sugar.
The star of this recipe: Macaron Cassis Violette Tea Bags N°313, by Dammann Frères.
