Autumn Fruit Clafoutis #Recipe
Emma Shawcross
24th September 2018
Clafoutis is a classic French desert usually made with Cherries. I took inspiration from Raymond Blank this week as his clafoutis he made recently on stage got me excited to give it another go. I had forgotten how lovely they were, so I have used seasonal fruits to make a wonderful family desert and a nice alternative to a crumble but so easy to create
For the Dish
Pre-heat the oven to 180°C/350°F/gas 4.
Prepare the fruit cutting it in to bite size pieces
Prepare the dish brush the inside with the melted butter. Add the sugar, shake round the dish to coat the sides and base evenly; shake out the excess.
The batter
To make the clafoutis batter, in a large jug or bowl, whisk together the eggs, sugar and vanilla until creamy. You can do this the night before if you wish and let it sit in the fridge
Melt the butter in a small pan until it turns a pale hazelnut colour – this is called a beurre noisette it gives the butter a nutty taste don’t burn just brown leave to cool slightly
Add the flour to the egg and sugar mixture and whisk until smooth.
Slowly whisk in the milk, cream, salt and beurre noisette. Until all mixed together (add zest if using)
Pour a little in to the prepared baking dish.
Place fruit in to the dish and arrange then top the batter up around it till the fruit just appears out of the batter sprinkle a little sugar over it saving half for later (you can make this ahead of time and keep in the fridge)
To cook the clafoutis: bake in the oven for approx. 25 to 30 minutes until the clafoutis has risen slightly and a knife inserted in the middle comes out clean
Leave to stand for about 10 minutes. Sprinkle with sugar and serve just warm.
Recipe Info
Serves
6
Serving Suggestions
I like it with Custard not the classic French but definitely classic English
Ingredients
For the Dish
Baking dish or shallow Pan
10g butter melted
30g sugar
The batter
2 medium sized eggs
45 g caster sugar
1/2 tsp vanilla extract or vanilla paste
20 g unsalted butter in a pan
20g plain flour
50 ml whole milk
75 ml double cream
A pinch of sea salt
Zest of a satsuma
For the fruit
450 g plums, green grapes and fresh figs
30g sugar for sprinkling on top
Equipment
Large bowl or jug
Pan
Spatula or spoon
Whisk or electric mixer
Grater
Spoon
Baking dish or ovenproof pan