I’ve been willing to make clafoutis for ages… I had yellow plums in my freezer, the confinement helps us empty all the remainings of last summer… I wanted to go for chef Felder’s recipe at first, and I forgot…
And bam! Cyril Lignac makes a live “confinement” cooking show with his pear clafoutis… That was a sign I couldn’t avoid!!
Here is the clafoutis by Cyril Lignac.
So I made a few changes to the recipe as always:
- first I took yellow plums, I already mentionned it (he cooked pears)
- I added a bit of rhum to the clafoutis batter
- and I put less sugar in the syrup that is going to be put on top of the clafoutis
That’s it… I’m still very close to the initial recipe of clafoutis by Cyril Lignac!
I have two comments to make about this recipe: on the one hand, it’s very good, it’s a dessert I will make again for sure! That’s why I decided to share it with you guys. On the other hand, it’s not really a clafoutis to me. It’s more like a moist cake than like your grandma’s clafoutis …
This being said, it didn’t last long on the table. The syrup on top has a very delicate taste of orange. You can change the recipe and make it with many other fruits (pear, apple, apricots, cherries…).
A small frying pan (my Affinity by De Buyer for me),
A 20 cm diameter cake mold,
And a good whisk (De Buyer again…).
I told you everything now!
Let’s go to the kitchen!
The recipe, Chef!
The Clafoutis (by Cyril Lignac)
- 4 eggs (for the batter)
- 130 g sugar (for the batter)
- 110 g flour (for the batter)
- 6 g baking soda (for the batter)
- 70 g melted butter (for the batter)
- 1 tablespoon rhum (for the batter)
- 200 g yellow plums
- 10 g butter
- The zests of a half orange (for the syrup)
- 200 gwater (for the syrup)
- 60 gsugar (for the syrup)
- 1 pinch vanilla (for the syrup)
Preheat your oven at 180 degrees.
Melt the 10 g of butter in a small frying pan and add the yellow plums. Cook at medium heat.
In the meantime, whisk the eggs and sugar until you get an homogeneous mixture.
Add the flour and baking soda. Mix.
Pour the melted butter, the rhum and 3 tablespoons of water. Mix.
Butter and flour your mold. Pour half of the batter, then half of the plums.
Pour the other half of the batter, then the rest of the plums. (Set the frying pan aside without washing it)
Bake for 30 minutes.
Add the water, sugar, orange zests and vanilla in the frying pan you used for the plums.
Cook at low/medium heat while the clafoutis is in the oven.
When the clafoutis is cooked, pour the syrup.
You can spread orange zests on top of your clafoutis.