Cherries wait in a buttered dish while a batter of eggs, almond flour and tea-infused milk flows over them: Dammann Frères’ Coquelicot Gourmand Tea N°275, where poppy, marzipan, almond and cherry meet, gives the clafoutis a pastry-shop aroma.
Serves 6 · 20 min + 35 min baking
- Heat 1 cup (240 ml) of milk to 194°F (90°C), steep 2 Coquelicot Gourmand tea bags or 4 g of loose tea in it for 5 minutes, then strain and let cool.
- Whisk 3 eggs with 1/3 cup (70 g) of sugar, then add 1/3 cup (40 g) of flour, 1/4 cup (25 g) of almond flour and the infused milk.
- Spread 14 oz (400 g) of pitted cherries in a buttered baking dish and pour the batter over them.
- Bake at 350°F (180°C) for about 35 minutes, until set and golden, and serve lukewarm.
The star of this recipe: Coquelicot Gourmand Tea N°275, by Dammann Frères.
