Clafoutis? Gourmands never get tired of it, especially on sunny days when many sun-kissed fruits can spill over. Peaches, apricots, nectarines or even mirabelle plums work wonders with this easy-to-make cake. Chef Christophe Michalac is not wrong with this, and he also enjoys making delicious clafoutis during his holidays. And unlike last year, when he picked berries, this year the pastry chef has set his sights on a mix of red fruits, as he revealed on his Instagram account. Attractive creativity melted his subscribers of course. ” I can see myself already tasting it »; ” I want to share »; ” Recipes for testing with the family, perfect for the holidays Can we read among the comments under the post.
For even more lightness, Christophe Michalac incorporates icing sugar into his clafoutis
Inspired by the recipe of his friend, baker and pastry chef Benoît Castel, Christophe Michalak begins by preparing a traditional cake batter that combines flour, brown sugar, eggs, ground almonds, eggs, liquid cream and vanilla. Eccentric only on the part of the person who was named the best pastry chef in the world in 2005
? Icing sugar is added to give the dessert lightness. Then the mixture is poured over the fruit, in a previously greased and floured mold, before everything is put in the oven for about fifty minutes. And to prevent the fruit from releasing too much juice during cooking, Christophe Michalac has a trick: He wraps it in a little cornmeal. Finally, for clafoutis to be even better, put it in the refrigerator for 2 hours, so that it will be very fresh when you eat it. Tempted by this quick dessert?
Also to discover: Christophe Michalak reveals the secret of the “holiday tomato pie” that can be prepared in less than 5 minutes using only 7 ingredients
Here is Christophe Michalak’s Red Fruit Clafoutis recipe:
- Mix of red fruits
- corn flour
- 100gm powdered sugar
- 80 gm brown sugar
- 30 grams of almond powder
- 55 g flour
- 3 eggs
- 500 gm liquid cream
- Nice vanilla bean
Heat the oven to 160°C.
Butter and flour mold (silicone, metal, etc.)
Gently cover the red fruits with cornmeal.
Put the fruit in the mold.
Mix powdered sugar with brown sugar. Then ground almonds, flour, eggs and liquid cream.
Scrape the interior of the vanilla and put the seeds in the preparation.
Arrange all on the red fruits.
Bake it at 160°C for 50 minutes.
Remove from the oven and sprinkle with brown sugar. Reserve on the grill for 30 minutes.
Leave to cool for two hours in the refrigerator.
During the holidays, Christophe Michel doubles up on recipes for fruit-based desserts, like the apricot-pistachio tart or the upside-down nectarine cake: