The whisk: to beat ingredients and mix them together. It emulsifies and airs sauces and prevents from the formation of lumps (10 x 30 cm)
Manufactured by Weiss- Germany
The Maryse or the silicon spatula: ideal for scrapping cups and tanks bottoms. It is slightly flexible with a side for angular bowls and another side for curved bowls.
The silicon is heat resistant. The nozzle is removable to ensure a thorough cleaning. L: 20cm – W: 3.6 cm
Manufactured by Rosti- Danemark
Steel spatula: with its flexible head with curved edges, it helps to spread easily icing, chocolate…on cakes and other deserts by fitting the curved edges. It can also be used for cutting L: 13cm – W: 2cm
Manufactured by Lauterjung-Germany
Fruit Clafoutis recipe
For 8 persons
- 250 gr flour
- 250 gr sugar
- 2 eggs
- 2 cups of milk
- 130 gr butter
- Vanilla extract
Clafoutis is a traditional Limousin French cake, it is made with fruits (cherries, raspberries, apples, pears…) and a light crepe pastry.
- In a mixing bowl, whisk the eggs and blend them with the sugar and vanilla extract
- Add the flour and carry on whisking to avoid the formation of lumps.
- Butter the gratin dish, spray the fruits and pour the pastry on it.
Bake 45 mn in an oven at 190°
- Clafoutis is delicious when served warm but it can also be eaten cold
Removing the cherry pits is up to you, everyone does as he pleases, but keeping the pits avoids getting a moisten pastry.