Now the traditional way of making clafoutis is with black cherries. The chance of getting black cherries in Nairobi is about nil. No despair, I decided to make the same dish but with caramelized apples. Now a clafoutis made with any other fruits than black cherries is called a flognarde. Meaning that if you cannot find apples, which I now you can, use any other fruits and be creative to your heart desires. Continue Reading
I use Crème pâtissière to fill tartlets, choux pastry or anything to please a sweet tooth. Do not confuse it with custard, the tastes have no similarities. The following is a basic recipe for crème pâtissière. However, it can be modified by changing the flavor, color and even the texture. The recipe is for 1 litre of milk.