Savoyard clafoutis at Tome des Bauges

Savoyard clafoutis at Tome des Bauges

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A delicious Savoyard recipe, this Savoyard Clafoutis with Tome des Bauges is a pure delight.

Ingredients for 4 persons :

  • 600 g button mushrooms
  • 120 g of Tome des Bauges
  • 3 tbsp. tablespoon of chive
  • 40 g semi-salted butter
  • 3 eggs
  • 30 cl of liquid cream (30% fat)
  • 1 pinch of nutmeg
  • Salt pepper

Savoyard clafoutis at Tome des Bauges

- Clean the mushrooms with a damp brush. Cut them into strips.

- Crust the Tome, cut it into thin slices.

- Wash and finely chop the chives.

Preheat the oven to 180 ° C (th.6).

- In a frying pan, melt 25 g of butter, brown the mushrooms.

- In a salad bowl, beat the eggs into an omelet, add the nutmeg, the crème fraîche and the chives. Mix.

- Butter the inside of small individual ramekins, top with the drained mushrooms. Pour in the egg mixture, cover with slices of Tome.

- Bake for 30 minutes in a bain-marie.

Serve hot !

Chef's BBA

You can combine other varieties of mushrooms (ceps, chanterelles, oyster mushrooms) with this recipe.

Cooking Words:

Bain-marie: cook a preparation in a container (a saucepan for example) itself placed in a larger one and containing boiling water. The bain-marie allows you to gently cook a delicate preparation, avoiding direct contact with a source of intense heat.

Photo: C. Herlédan

Video: Les Bauges, amontagnée vers Rossanaz (July 2022).


  1. Charley

    the nice question

  2. Eugen

    All this just the convention, no more

  3. Kingswell

    you were visited by simply excellent thought

  4. Ricweard

    Congratulations, great thought

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