Clafoutis

Now that the New Year has begun we have been working on some exciting new desserts that you can make at home, for food service or an in store bakery. One of the new items that we have been working on and have now perfected is a recipe for our new and exciting Clafoutis. It’s a French dessert that we have re-worked using our ChocoBlanKa (white chocolate silk).

I’ll bet some of you are even asking what is a Clafoutis so here’s the definition of a French Clafoutis as I know it to be; it’s more like a rich creamy almond cake that is a cross between a custard and cake with wonderful fresh cherries. Did I mention that the French like to leave the cherry pits in the cherries when they bake it. I’m not sure any of us would like to bite into a cherry pit, so we have pitted our cherries for this recipe.

The French Clafoutis is meant to be a rustic casual dessert that can be personalized however you like. Be careful when selecting fruits you choose to use with this base recipe. The fruit could be too dry or exude too much juice during the bake time. We love the fancy Bing Cherries with a bit of added Grand Marnier’. Just remove the Vanilla and Almond Extract and add your Grand Marnier’, Kirsh or any liquerer of your choice. We have also made this with our ChocoScura (dark silk) and Grand Marnier’.

Cherry Clafoutis: (makes 1 6″ dessert)
Soften enough butter to smear your baking ramekin
12 to 14 OZ pitted Fancy Bing Cherries
10 OZ. ChocoBlanca (white silk)
1 TBLSP. Flour (we use Bob’s Red Mill gluten free flour)
2 OZ. whole milk
1 Tsp. Pure Bourbon Vanilla
1/8 Tsp. Almond Extract
Smear Baking Ramekin
Microwave or soften your ChocoBlanca and place in mixing bowl
Add Milk, Flour, Vanilla and Almond, mix just to incorporate
Pour into buttered Ramekin
Add Cherries throughout the top or you can place the cherries first then pour your batter over the cherries…it’s up to you
Place in water bath and bake
Bake at 300 degrees in a water bath
Bake 30 minutes or more depending on your oven just till the custard is set
Your Clafoutis is done when a knife inserted into the center comes out relatively clean