{"id":910,"date":"2021-11-12T13:11:01","date_gmt":"2021-11-12T18:11:01","guid":{"rendered":"http:\/\/ufecanada.org\/wp\/?p=910"},"modified":"2021-11-12T13:11:02","modified_gmt":"2021-11-12T18:11:02","slug":"recette-du-clafoutis-aux-cerises","status":"publish","type":"post","link":"https:\/\/ufecanada.org\/wp\/2021\/11\/recette-du-clafoutis-aux-cerises\/","title":{"rendered":"Recette du clafoutis aux cerises"},"content":{"rendered":"\n<p>Cette recette plut\u00f4t simple est au c\u0153ur d&rsquo;un d\u00e9bat intemporel : les cerises avec ou sans les noyaux ? Deux \u00e9coles s&rsquo;affrontent amicalement, les dentistes qui conseilleront de d\u00e9noyauter les cerises pour \u00e9viter un drame, et les gastronomes qui avancent deux arguments : d&rsquo;une part les noyaux communiquent au clafoutis un parfum incomparable et sans leur noyau, les cerises perdraient leur jus \u00e0 la cuisson et seraient moins savoureuses tout en d\u00e9trempant la p\u00e2te. Je dois admettre que pour avoir souvent go\u00fbt\u00e9 les deux (avec et sans noyaux) j&rsquo;ai trouv\u00e9 les deux recettes d\u00e9licieuses. A vous de choisir !<\/p>\n\n\n\n<p>Recette pour 6 personnes<\/p>\n\n\n\n<p>Vous trouverez <a href=\"https:\/\/ufecanada.org\/wp\/2021\/06\/zoom-recette-photos-des-clafoutis\/\">ici les photos<\/a> des clafoutis produits lors d\u2019un Zoom-recette.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Ingr\u00e9dients et Ustensiles<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>600 \u00e0 800 g de cerises (selon leur grosseur)<\/li><li>3 \u0153ufs gros ou 4 petits<\/li><li>100 g de farine<\/li><li>40 g de beurre fondu<\/li><li>100 g de sucre (si les cerises sont bien sucr\u00e9es vous pouvez r\u00e9duire)<\/li><li>vanille (liquide ou sucre vanill\u00e9)\u00a0<\/li><li>60 cl de cr\u00e8me fra\u00eeche (si possible \u00e9paisse)<\/li><li>25 cl de lait<\/li><li>une pinc\u00e9e de sel<\/li><li>(facultatif) un petit verre \u00e0 liqueur de kirsch ou de rhum<\/li><li>(facultatif) pour le saupoudrage final un peu de sucre glace ou de sucre roux en poudre<\/li><li>beurre pour beurrer le plat de cuisson<\/li><li>un plat de cuisson \u00e0 tarte ou \u00e0 biscuit de pr\u00e9f\u00e9rence en porcelaine, verre ou terre cuite car le clafoutis se sert dans le plat de cuisson et ne se d\u00e9moule pas<\/li><li>un fouet \u00e0 main<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Recette<\/h2>\n\n\n\n<ol class=\"wp-block-list\"><li>Beurrer et fariner le plat choisi pour le clafoutis, de pr\u00e9f\u00e9rence avec des bords un peu plus hauts qu\u2019un plat \u00e0 tarte car le clafoutis va gonfler pendant la cuisson et redescendre en refroidissant.<\/li><li>Mettre la farine, la pinc\u00e9e de sel et les \u0153ufs entiers dans un r\u00e9cipient et bien m\u00e9langer.<\/li><li>Ajouter le sucre et la vanille, bien m\u00e9langer \u00e0 nouveau.<\/li><li>Ajouter la cr\u00e8me fra\u00eeche et m\u00e9langer ensuite le beurre fondu, m\u00e9langer et enfin le lait. Votre appareil est pr\u00eat.<\/li><li>D\u00e9poser les cerises dans le fond du plat en premier puis verser dessus le m\u00e9lange en prenant soin de le faire passer sur toutes les cerises.<\/li><li>Cuire 50 \u00e0 60 min (30 \u00e0 35 min si vous choisissez des ramequins individuels).<\/li><\/ol>\n\n\n\n<p>Bonne d\u00e9gustation (le clafoutis est bon \u00e0 toutes les temp\u00e9ratures)<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Cette recette plut\u00f4t simple est au c\u0153ur d&rsquo;un d\u00e9bat intemporel : les cerises avec ou sans les noyaux ? Deux \u00e9coles s&rsquo;affrontent amicalement, les dentistes qui conseilleront de d\u00e9noyauter les cerises pour \u00e9viter un drame, et les gastronomes qui avancent deux arguments : d&rsquo;une part les noyaux communiquent au clafoutis un parfum incomparable et sans [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":773,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[7],"tags":[],"class_list":["post-910","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recette"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/ufecanada.org\/wp\/wp-json\/wp\/v2\/posts\/910","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ufecanada.org\/wp\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ufecanada.org\/wp\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ufecanada.org\/wp\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/ufecanada.org\/wp\/wp-json\/wp\/v2\/comments?post=910"}],"version-history":[{"count":1,"href":"https:\/\/ufecanada.org\/wp\/wp-json\/wp\/v2\/posts\/910\/revisions"}],"predecessor-version":[{"id":911,"href":"https:\/\/ufecanada.org\/wp\/wp-json\/wp\/v2\/posts\/910\/revisions\/911"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ufecanada.org\/wp\/wp-json\/wp\/v2\/media\/773"}],"wp:attachment":[{"href":"https:\/\/ufecanada.org\/wp\/wp-json\/wp\/v2\/media?parent=910"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ufecanada.org\/wp\/wp-json\/wp\/v2\/categories?post=910"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ufecanada.org\/wp\/wp-json\/wp\/v2\/tags?post=910"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}