Serves: 5

This yellow plum clafoutis is an easy and classic French Dessert that will be ready to get in the oven in 15 minutes. 


  • 1 tbsp (20 g) lightly salted butter, softened
  • ¼ cup (1¾ oz./50 g) superfine sugar

For the fruit and clafoutis batter

  • 1¼ lb. (540 g) yellow plums
  • 1½ eggs
  • ¼ cup (1¾ oz./50 g) superfine sugar
  • Seeds of 1 vanilla bean
  • ½ cup (1¾ oz./50 g) almond flour
  • ½ cup (2¼ oz./65 g) all-purpose flour
  • ⅔ cup (160 ml) whole milk
  • Scant 3 tbsp (1½ oz./40 g) crème fraîche
  • 3 tbsp (1½ oz./40 g) lightly salted butter, melted and cooled
  • Confectioners’ sugar for dusting


For preparing the baking dish

1Grease the inside of the baking dish with the softened butter and dust with the sugar until coated.

For preparing the fruit and clafoutis batter

1Wash and halve the plums, removing the pits.

2Whisk together the eggs, sugar, vanilla seeds, and almond flour until just combined.

3Whisk in the all-purpose flour, followed by the milk and crème fraîche. Finally whisk in the melted butter.

For baking the clafoutis

1Preheat the oven to 400°F (210°C/Gas Mark 6).

2Arrange the plum halves in a single layer over the base of the baking dish, rounded sides up.

3Carefully pour the batter over the plums and bake for 10 minutes.

4Reduce the oven temperature to 350°F (180°C/Gas Mark 4) and continue to bake for an additional 20 minutes.

5Serve at room temperature lightly dusted with confectioners’ sugar.


  • The clafoutis can be accompanied with vanilla whipped cream. Whip ⅔ cup (150 ml) heavy cream (min. 35% fat) with 4 tsp (10 g) confectioners’ sugar and the seeds of 1 vanilla bean until the cream holds its shape. Spoon into a serving dish and serve with the clafoutis.

Extracted from Fruits and Nuts: Recipes and Techniques from The Ferrandi School of Culinary Arts by FERRANDI Paris (Flammarion, 2021).

Photography © Rina Nurra


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