Legendary French pastry chef Philippe Conticini uses only the finest ingredients for his mouthwatering crumble clafoutis recipe. Give it a try at home and you’ll be sure to win friends and influence people!
For the crumble topping
- 5 tablespoons (70 g) unsalted butter, softened
- 2¼ tablespoons (30 g) brown sugar
- 3½ ounces (100 g) speculaas cookies, crushed
For the batter
- 3 vanilla beans
- 3 eggs
- ½ cup (70 g) hazelnut flour
- 2⁄3 cup plus ½ teaspoon (135 g) demerara sugar, plus more for sprinkling
- ½ cup plus 2½ teaspoons (55 g)
- All-purpose flour
- ½ teaspoon (3 g) fleur de sel sea salt
- 1 teaspoon (2 g) ground cinnamon
- 1 ounce (25 g) crème fraîche
- ½ cup plus 1 tablespoon plus 1½ teaspoons
- (140 ml) low-fat milk
- Zest of 1 organic orange
- 2 tablespoons (30 ml) crème de cerises cherry
- Liqueur (optional)
- 1 tablespoon (15 g) butter, for greasing the dish
- 1 1⁄8 pounds (500 g) cherries
1Preheat the oven to 325°F (160°C).
2Make the crumble topping. Combine the butter, brown sugar, and cookies in a bowl. Spread the topping onto a baking sheet and bake for 15 to 20 minutes, or until golden. Increase the oven temperature to 350°F (180°C).
3Make the batter. Split the vanilla beans lengthwise and scrape out and save the seeds. Using an electric mixer, beat the eggs until foamy.
4Add all the dry ingredients, and beat until combined.
5Add the crème fraîche, milk, zest, and crème de cerises, if using. Beat for about 30 seconds until smooth.
6Let stand for 15 minutes.
7Grease a cake pan with the butter and arrange the cherries in the bottom of the pan, then scrape the batter into the pan.
8Cover the top with the crumble, then sprinkle with demerara sugar. Bake for 30 to 40 minutes, or until golden.
IMAGE ©AURORE CARRIC, MARIELLE GAUDRY
First printed in our sister publication France Today
Want more mouth-watering recipes? Order this wonderful book by clicking the link below!