Connaissez-vous la flognarde, ce clafoutis traditionnel et régional aux pommes ou aux poires ?

The flover is part of the immense regional culinary heritage that we meet by exploring the various corners of France. Each region has its specialties et specifics. These often reveal a lot about the culture localebut also on thehistory of a territory.

Taste regional revenuesit is to immerse yourself in an experience that goes Beyond the kitchen. It’s an excellent front door to travelin France as elsewhere, and learn about habits and Different traditions. The Flognarde, or Flaugnarda, finds its origins between Limousin, Périgord and Auvergne.

This sweet preparation is a cousin of the many flange and clafoutis found in almost all regions of France. Here, these are obviously local fruitssimple and rustic, which are used. Apples, pears or prunes are the classics of this recipe (we can also mix them).

The secrets of the Flognarde

Like a lot of traditional recipesTHE ingredients Flognarde are not really special. There Apparent simplicity However, hides a jiffy that theexperience Only can give. Choose good products Help with success. Opt for local and seasonal fruits is a guarantee of flavors.

For our recipe, we suggest you use pears. You can obviously replace them with apples. It is however a good opportunity to honor a fruit which sometimes does not have the recognition that it deserves. We can also take the opportunity to try Ancient varieties of pears and support the Diversity of cultures.

For our Flognarde with pearyou need (to 6 people) :

• 3 eggs
• 6 pears (organic if possible)
• 60 g de flour
• 150 g de Powdered sugar
• 30 CL de lait
• 30 CL de liquid
• 1 nut mild butter

A recipe to make and redo

Break them whole eggs in a bowl and Whiten them by whipping them with 130 g de sucre. Use an electric mixer for easier. The mixture must be good Smooth and shiny. Gradually incorporate the flourbeforehand subdued. Then pour the milk and the liquid cream while mixing. Reserve This device cool.

Peel the pears and remove the seeds. Cut them in lamellae (not too thin to keep a beautiful texture and keep a rustic appearance). Log a rectangular mold with butter. Sprinkle the rest of the powdered sugar in a homogeneous way (this will give a Beautiful caramelized color).

Place the pear strips in Several layers Then gently pour the dough. This must cover almost all of the fruits. Then bake during 45 minutes in an oven previously preheated to 180 ° C. When the flognarde is golden golden, take it out of the oven and let it cool before tasting.

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