PEARS AND CHOCOLATE CLAFOUTIS
Courtesy of Chef Jean-Marc, Lyon Cooking School NGREDIENTS (5 serving) 80g granulated sugar + 5gr for the mould 40g all-purpose flour 100ml liquid cream 150ml milk 20g chocolate chips 5gr unsalted butter 2 eggs (medium size) 1 egg yolk 2 pears (large size) 5 individual aluminium moulds DIRECTIONS Preheat oven to 350°F. Melt butter and brush the moulds inside with. Sprinkle each one with granulated sugar (5gr for the 5). In a bowl, combine sugar and flour. Make a well with flour. Little by little, pour the cream to the dry ingredients, and then add the milk. Finish with eggs. Stir to combine. Peel the pears. Remove the core, and slice it. Place them into the moulds, add chocolate chips on top. our the liquid mixture then. Bake it for 20 to 25 minutes until light brown. Before serving, sprinkle with icing sugar. Serve with a salty-buttered caramel sauce and a ginger icecream. ENJOY !