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Cherry Clafoutis: Why Keeping the Cores Is the Secret of a Successful Dessert
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In the kitchen, the smell of the cherries clafoutis announced the summer. The dough was slowly browning, the fruits were swollen and slammed under the sweet crust. A detail made the whole family laugh: the nuclei. My grandmother threw the whole cherries into the dish, without denoying, as if it were self-evident. For a long time, it was believed that it was necessary to denoy the cherries to make "clean". Then the culinary chemistry confirmed wh…
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