Friday, July 27, 2012

Strawberry Clafouti

                                                     6 portion


Unsalted butter (to grease the dish or molds)
8 ounces or 250g strawberries, take off the green top and halve lengthwise
3 eggs
1 cup heavy cream, half and half or milk
2/3 cup or 95g flour
1/4 cup or 50g granulated sugar
1 1/2 teaspoons or 8ml vanilla or sweet liquor such as Cointreau or Grand Marnier
A pinch of salt
Powdered sugar


  • Preheat oven to 350°. 
  • Grease a 2-qt/2liters baking or gratin dish with the butter. 
  • Arrange strawberries, cut side down, put in the bottom of the mold and set aside.
  • In a blender, whisk eggs, milk, flour, granulated sugar, vanilla, and salt for 15 seconds.
  • Pour batter over strawberries.
  • Bake until puffed, golden brown, and set in the center, about 50 minutes. 
  • Dust with powdered sugar and serve warm.
Chef Patrick says: 

As easy to make as a pancake, this classic French dessert from the Limousin region involves pouring a simple batter over fresh fruit (typically cherries) and baking until puffed and golden brown. The fruit rises to the top, leaving a soft layer whose texture falls somewhere between custard and cake. I like to cook the clafouti in individual daugh crust. It gives a crunchy texture and a nicer presentation.

Made in the Market class with chef Patrick Hebert and his students.

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