In the family of cult French desserts, we ask for the clafoutis! On his YouTube channel, chef Philippe Etchebest reveals his recipe with, as a bonus, a great tip to make this sweetness much better…
Originally from Limousin, the clafoutis has been delighting young and old alike for a long time. His name is the subject of several legends: some say thatit would come from the Occitan dialect “clafir” or “claufir” which means “topping” or “filling”. Others prefer the Latin “clavum fingere” which is translated by “to drive a nail”, in a nod to the cherries that are “planted” in the dough. If the traditional recipe calls for it to be prepared with cherries, precisely, covered witha blank devicetoday, we can twist it according to our desires. Chef Philippe Etchebest for example like to prepare it with prunes. And to make it even tastier, he has a little secret…
Philippe Etchebest’s trick for making a very fragrant clafoutis
As in any self-respecting French dessert, there is butter in the clafoutis. Just melt it and add it to the device? Very little for Chef Etchebest! This great gourmand prefers it… hazelnut:
I like the hazelnut butter side, it gives a little roasted taste which I like. But be careful not to burn it!
How to make hazelnut butter?
Hazelnut butter takes its name from its color, reminiscent of that of nutsbut also its flavor ! To get it, just heat it in a saucepan medium heat. When it starts to foam, stir with a wooden spoon. And when he begins to “sing” (understand to crackle) and that it takes a nice amber color, stop cooking. Your hazelnut butter is ready!
Recipe: prune clafoutis by Philippe Etchebest
Ingredients for 6 people
- 100g butter
- 50 cl of milk
- 2 whole eggs
- 4 egg yolks
- 125g caster sugar
- 75g flour
- 300 g prunes (with or without pits)
- Boil the milk and melt the butter in two different pans.
- Mix the sugar and all the eggs in a salad bowl.
- Add the flour little by little, to avoid the formation of lumps.
- Add the hazelnut butter and hot milk then whisk well.
- Butter a mold and arrange the prunes in the bottom. Philippe Etchebest prefers them with their core because “it allows you to keep a consistency and a texture to the fruit which is more pleasant, more mellow”, he explains. Noted boss!
- Pour the lukewarm preparation on top, to completely cover the prunes.
- Bake for 25-30 minutes at 200°C. Halfway through cooking, add a few prunes on top.
- Sprinkle with icing sugar out of the oven.
Treat yourself !