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

Print recipe

Ingredients

Crumble

70g	Unsalted butter (room temperature)
30g	Brown sugar
100g	Speculoos biscuits (or Graham crackers or Digestive, etc... - coarsely crushed)

Clafoutis

~50	Fresh cherries
3	Eggs
70g	Ground hazelnuts
135g	Brown sugar
55g	Pastry flour
1 pinch	Salt crystals
1	Orange zest
140g	Semi-skimmed milk
25g	Heavy cream
3	Vanilla beans
1 teaspoon	Ground cinnamon
	Butter and sugar (for the ramekins)

Directions

Speculoos crumble

Preheat the oven at 160°C. Place the softened butter, the sugar and the speculoos in a bowl.

Mix all the ingredients quickly by hand to obtain a sticky dough. Place it on a parchment lined pan.

Flatten the dough by hand so that the crumble is 5mm high.

Bake at 160°C for 15-20 minutes then let cool down and coarsely crush the crumble.

Clafoutis

In the bowl of a mixer, whip the the eggs at high speed with vanilla until they become foamy

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.