Recipe: Cherry clafoutis, with a crumble twist
So I’m late once again. I can’t help it, I’m always late in general, and I make the same mistake when it comes to blogging.
We’ve had basically two months in which cherries were available and here is my recipe with cherries… posted on the blog just a week after cherries have disappeared from every market and supermarket to leave space to grapes.
Still, a recipe with cherries is better now than in December, and I definitely didn’t want to wait till next summer to post it, so here is my cherry clafoutis. 🙂
A clafoutis is a traditional French cherry dessert baked in ramekins like a crème brûlée or a flan. This recipe comes from pastry superstar Philippe Conticini and he gave a modern touch to this traditional dessert: the ramekins are baked with a topping of crunchy speculoos (i.e. cinnamon biscuits) crumble.
The recipe is super easy and the cherry flavour goes perfectly with a touch of orange and hazelnut. Bon appetit!
Cherry clafoutis crumble
|70g||Unsalted butter (room temperature)|
|100g||Speculoos biscuits (or Graham crackers or Digestive, etc... - coarsely crushed)|
|1 pinch||Salt crystals|
|1 teaspoon||Ground cinnamon|
|Butter and sugar (for the ramekins)|