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1. Lavez et dénoyautez les pêches. Dans la midi cuve munie du disque éminceur 4 mm,
émincez-les. Réservez.
2. Préchauffez le four à 180°C (th. 6).
3. Mettez le beurre à fondre bain-marie*.
4. Dans la cuve munie du couteau métal, mélangez la farine, le sucre et le sel.
5. Ajoutez les œufs un à un par l’ouverture puis le beurre fondu en laissant tourner.
6. Incorporez le lait tiédi par l’ouverture jusqu’à obtenir une pâte homogène.
7. Beurrez un moule. Versez la préparation. Répartissez les émincés de pêches.
8. Laissez cuire au four 30 minutes. La pâte doit se détacher des parois du moule.
Astuce du chef : vous pouvez également préparer ce clafoutis dans des ramequins.
Clafoutis aux pêches
Préparation : 15 min Cuisson : 30 min Matériel : moule Ø22 cm
250 ml de lait tiède
50 g de farine
70 g de sucre semoule
35 g de beurre
2 œufs
3 pêches
1 pincée de sel
Pour 4-6 p.
105DESSERTS
E4
DESS
E
R
104


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