This simply divine dessert is delicious and offers a myriad of fruit and spice possibilities. We made ours with homegrown apples and our signature exotic spices. The secret to a great clafoutis is the baking form that evenly heats the batter & fruit. Geniet!
Details
Servings
6 servings
Prep time
60 minutes
Baking time
35 minutes
Difficulty
Medium
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Ingredients
- Filling
3 apples (cut into cubes of ca. 5cm)
2 tbsp whole cane sugar
2 tbsp maple syrup
⅓ tsp vanilla powder
⅓ tsp cassia buds (ground)
⅓ a tonka bean (finely grated)
- Batter
250ml cream (35% fat)
4 eggs (split into yolks and whites)
75g caster sugar (sieved)
35g flour (type 550, sieved)
½ tsp vanilla powder
a pinch of vanilla salt
Directions
- For the filling, mix all the ingredients and let stand for 30 minutes in a non-metal bowl.
- Meanwhile, beat the sugar and yolks until the color lightens up and the sugar is dissolved entirely. Add the cream while you continue mixing carefully. Tip in the salt.
- While you continue mixing ever so lightly, add spoon-wise the sieved flour until your mixture is fully incorporated and the consistency slightly thickened. Add the vanilla powder at the end and stir a few times to mix it in properly.
- Put the batter aside and let stand for 20 minutes.
- Butter and flour a clafoutis dish and preheat your oven to 180 °C. Catch & separate the fluids from the filling. (*See below what to do with them).
- Pour the marinated apples onto the clafoutis dish and transfer to the oven, baking for 10 minutes.
- Meanwhile prepare the batter by beating the egg whites properly stiff, if necessary in batches. Carefully spoon into the yolk-cream mixture.
- Take out of the oven and pour the batter over the baked apples. Bake the clafoutis for 35 minutes, or until golden brown.
- The clafoutis should look like a giant fluffy apple pancake when done.
Here are the exact things we used:
- Apples: ours are homegrown, of which one is a special variety with red flesh, it’s a ‘Maypole’, the other one is a Granny Smith
- Whole cane sugar: we used DM Vollrohr Zucker (which we pick up when we are in Germany)
- Maple syrup: we used BioToday Ahornsiroop (this is a Grade A)
- Vanilla powder: we used our own from previously scraped, dried & powdered vanilla pods but you can also buy a pot from Jacob Hooy
- Tonka beans: a true divine rarity, we bought ours at the Sligro Forepark, Den Haag
- Cassia Buds: another exotic rarity, we bought ours while traveling in Singapore, you can buy them online at the Kruidenkaravaan and we used own mill from WMF to grind them
- Cream: we buy ours fresh from the farmer, Pur Natur is lovely, too
- Eggs: for us there is only those straight from the farmer, free range chickens living a happy and healthy life
- Caster sugar: we buy ours in bulk from the Sligro Forepark, Den Haag
- Vanilla salt: we make it ourselves by adding a vanilla bean to our salt rocks and then grinding in a mill when needed
- Flour: we used Zonnespelt – Biologische Tarwebloem, bought locally at the store of Fruittuin van West
- Table runner: made by Fabulously Dutch, alas sold out already…
- Baking form: Emile Henry, absolutely fantastic heat transfer and lovely as a serving dish as well, we bought ours in France, but you could order online here
- Plate: New Wave Premium Gold by Villeroy & Boch, Vintage – alas out of production…
