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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 (June 2022).


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