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Tiramisu speculoos caramel ( créme liquide,100 g de spéculos, 80 g de beurre salé,125g de mascarpone, 2 œufs sucre )

Tiramisu aux éclats de spéculoos et caramel beurre salé

Tiramisu speculoos caramel ( créme liquide,100 g de spéculos, 80 g de beurre salé,125g de mascarpone, 2 œufs sucre )

Food or art? It's both! SFMOMA's Mondrian cake

SFMOMA Modern Art Desserts Book

Craving > A Tribute to Brad Pitt and My Academy Award Recipe Round-Up : Mini Hot Dog Rolls via FoodieCrush.com

Mini Hot Dog Rolls

Craving > A Tribute to Brad Pitt and My Academy Award Recipe Round-Up : Mini Hot Dog Rolls via FoodieCrush.com

Jérôme Chaucesse chef pâtissier à l'Hôtel de Crillon. Dessert dans une verrine double paroi signée Silodesign Paris

Jérôme Chaucesse chef pâtissier à l'Hôtel de Crillon. Dessert dans une verrine double paroi signée Silodesign Paris

Apple flognarde is nothing more than a clafoutis. In some regions in France, the traditional french dessert – clafoutis is referred to as flognarde. The flognarde is usually made with apples or pears.  This dessert is so simple - just a sweet batter poured over a layer of apple chunks and baked in the oven. You can eat this dish as a hot pudding, or a cold dessert.

Apple flognarde is nothing more than a clafoutis. In some regions in France, the traditional french dessert – clafoutis is referred to as flognarde. The flognarde is usually made with apples or pears. This dessert is so simple - just a sweet batter poured over a layer of apple chunks and baked in the oven. You can eat this dish as a hot pudding, or a cold dessert.

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