A veteran cake maker takes a bold approach to a sweet that has long been loved in the south of France ♪ The making of chestnut clafoutis with its skin is fully filmed!

【Clafoutis aux marrons】
0:00 Pate Brisee
04:43 Put the batter in the mold and bake
18:17 Clafoutis aux marrons

【Recipe】
●Clafoutis aux marrons
[size Diameter 150㎜×4]

10(600g) Eggs
275g Granulated sugar
75g Cake flour
150g Milk
450g Heavy cream
375g Marron cream
～ Vanilla paste

・Pate Brisee
400g Unsalted butter
350g Cake flour
300g Bread flour
100g Water
125g Granulated sugar
5 Egg yolks
5g Salt
→ @ 160g×8
※Diameter 15㎝

★Oven　
180℃/160℃
35 minutes(with stones) → 8～10 minutes(no stones)


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