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 black currant, bitter almond and violet over a fresh green tea.
Serves 6 · 15 min + 35 min baking
Ingredients
- 1 cup (250 ml) milk
- 3 Macaron Cassis Violette Tea Bags N°313 (Dammann Frères)
- 3 eggs
- 1/3 cup (70 g) sugar
- 1/4 cup (30 g) flour
- 1/4 cup (25 g) almond flour
- 10 oz (300 g) black currants or blueberries, fresh or frozen
- Butter, for the dish
- Powdered sugar, for dusting
Method
- 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 black currants 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.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
