"Simplicity is the ultimate sophistication" LdV

Thursday, 26 January 2017

APPLE FLOGNARDE

APPLE FLOGNARDE



The flaugnarde or flognarde is a dessert I particularly adore cooking in winter! It is a specialty of my area in Limousin and more specifically of Corrèze. The flognarde whose name derives from the old French fleugne (soft, cozy) is simply the name given to a  winter clafoutis, when the fruits used are apple (or pear) instead of cherries.




Wine pairing : Muscat de Rivesaltes (Sweet white) from Languedoc-Roussillon.


APPLE FLOGNARDE 
A quick glance in your kitchen…

In your fridge

Apples
Eggs
Milk
Butter


In your cupboard

Sugar
Flour
Rum



APPLE FLOGNARDE
Serves 6


5 apples peeled and sliced
4 eggs 

50g of corn flour
70g
2,46 oz of sugar + for the pan
100g
3,5 oz of flour sifted 
50cl
1,6 oz of milk
50g
1,41 oz butter
3cl
1,05 oz of rum
2 tbsp of brown caster sugar  



In a pan, caramelized the apples with the butter and a little bit of brown sugar.
Preheat your oven at 210 °.
In a bowl, whisk the eggs and sugar.
Incorporate the flour, corn flour, milk and rum.
Combine well.
Butter and line a rectangular mould.
Put the apples then pour in the dough.
Bake for 40 minutes.
Once cooked, sprinkle with brown caster sugar.
Serve warm if possible.


Flognarde aux pommes

Pour 6 personnes 
50 pommes pelées, épépinées et coupées en tranches
4 œufs
70 g de sucre + pour la cuisson des pommes
100 g de farine
tamisée 
50g de maizena 
50 cl de lait
50 g de beurre
3 cl de rhum
2 CAS de sucre roux en poudre


Préchauffez le four à 210 °.
Dans un bol, fouettez les œufs et le sucre. Incorporez la farine, le lait et le rhum.
Bien mélanger.
Beurrez et farinez un moule.
Disposez-y les pommes et versez la pâte.
Enfournez pour 30 minutes.
A la sortie du four, saupoudrez de sucre roux.
Servez tiède si possible.

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