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Copyright, 2015
August 16, 2015
Rob
Creams, custards and sauces
0

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.

Cherries

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. 🙂

Recipe-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

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Ingredients

Crumble

70gUnsalted butter (room temperature)
30gBrown sugar
100gSpeculoos biscuits (or Graham crackers or Digestive, etc... - coarsely crushed)

Clafoutis

~50Fresh cherries
3Eggs
70gGround hazelnuts
135gBrown sugar
55gPastry flour
1 pinchSalt crystals
1Orange zest
140gSemi-skimmed milk
25gHeavy cream
3Vanilla beans
1 teaspoonGround cinnamon
Butter and sugar (for the ramekins)

Directions

Speculoos crumble

1
Preheat the oven at 160°C. Place the softened butter, the sugar and the speculoos in a bowl.
2
Mix all the ingredients quickly by hand to obtain a sticky dough. Place it on a parchment lined pan.
3
Flatten the dough by hand so that the crumble is 5mm high.
4
Bake at 160°C for 15-20 minutes then let cool down and coarsely crush the crumble.

Clafoutis

5
In the bowl of a mixer, whip the the eggs at high speed with vanilla until they become foamy
6
Add the hazelnut flour, sifted flour, orange zest, salt, sugar, then finally the milk and cream. Whisk everything together until all ingredients are incorporated. Use an immersion blender to homogenize the mixture if needed. Let the mixture sit for 15 minutes.
7
Butter the ramekins...
8
...and sprinkle with brown sugar
9
Wash the cherries and place 5-7 of them in each ramekins the fill the ramekins with the clafoutis mixture
10
Cover the top of each ramekin with speculoos crumble
11
Bake for 30-35 minutes at 180°C, then serve at room temperature.

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Recipe: Galette des rois with almonds and Grand Marnier

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CherriesCinnamonClafoutisCreamCrumbleEggsFlanFrenchHazelnutsMilkPhilippe ConticiniRamekinsTraditional
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WELCOME

Hi, my name is Rob, I work in IT but I love baking and I also got a pastry diploma. I created this blog to keep track of my journey from complete beginner to world pastry champion (I'm not there yet).

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