{"id":1903,"date":"2020-06-27T09:09:59","date_gmt":"2020-06-27T06:09:59","guid":{"rendered":"https:\/\/baketheclick.gr\/?post_type=project&p=1903"},"modified":"2025-11-06T11:21:41","modified_gmt":"2025-11-06T09:21:41","slug":"cherry-clafoutis","status":"publish","type":"project","link":"https:\/\/baketheclick.gr\/en\/recipe\/cherry-clafoutis\/","title":{"rendered":"Cherry clafoutis"},"content":{"rendered":"
\n
\n
\n
\n
\n
\n
\n

NOTES<\/p>\n

    \n
  1. In authentic French clafoutis they leave cherries pits intact as they give an extra almond flavor.<\/li>\n
  2. In case you pit the cherries, put on gloves, to avoid coloring your hands.<\/li>\n
  3. Ten minutes before removing clafoutis out of the oven, sprinkle quickly (so that the temperature of the oven doesn\u2019t drop) with chopped almonds.<\/li>\n
  4. Clafoutis must be juicy, so don\u2019t overbake it.<\/li>\n<\/ol>\n

     <\/p>\n

     <\/p>\n

     <\/p>\n

     <\/p>\n

     <\/p>\n<\/div>\n<\/div><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

    \n
    \n
    \n
    \n
    \n
    \n