Diploma in Advanced Culinary Arts | Baking & Patisserie 394 Notes 1. To multiply the recipe, multiply all ingredients proportionately. Equipment Measuring scale Measuring spoon set Mixing bowls Rubber Spatula Cake rings Baking Tray Hand mixer (whisk attachment) Key Learning Creaming Baking Yield: 1 - 2 portions Ingredients Method 1. Marinate the cherries, sugar and Kirsch for 2 hours. 2. Brush the inside of the baking dish with butter and sprinkle evenly with sugar. 3. Shake the dish so as to cover the complete surface. 4. Melt butter in a saucepan till just turning a hazelnut color, strain and allow it to cool (beurre noisette). 5. Mix flour and salt in bowl. 6. Make a well in the middle, add eggs, sugar, vanilla and lemon zest. 7. Whisk until get a smooth consistency Clafoutis Cherry Preparation Fresh soured cherry (pitted) 22 g Caster sugar 22 g Kirsh (optional) 125 ml Clafoutis Mixture A P flour 20 g Almond powder 15 g Salt 1/8 tsp Egg 1 pc Egg yolks 1 pc Caster sugar 50 g Vanilla essence 1 tsp Lemon zest ½ tsp Butter 5 g Milk 80 ml Whipping cream 80 ml Serve ICaster Sugar A/R
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