Daniel Boulud's Cherry Clafoutis
Over a year ago
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Ingredients
- 75g and skinned hazlenuts, skins removed and toasted
- 1tbsp plain flour
- 75g plus 15g sugar
- Pinch salt
- 2 large eggs
- 3 large egg yolks
- 150ml double cream
- 225g dark sweet cherries, stemmed and pitted
- 1 ½ tbsp brandy
- 25g slice almonds
- Icing sugar for dusting
Accompaniment
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Description
Golden, crusty pie, serve warm with a dollop of vanilla ice cream.
Method
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1
Put the hazelnuts and flour into a food processor and pulse until the nuts are finely ground.
In a mixing bowl, whisk together the hazelnut mixture with the sugar and salt. Add the whole eggs and then mix in the yolks. Add the double cream and mix until a smooth batter forms (break up any lumps that may appear). Transfer the batter to a covered container and leave in the fridge overnight.
Marinate the cherries in the brandy, if using, and leave in the fridge overnight.
Preheat the oven to 180C/ gas 4, and butter a 20cm (8in) pie dish and place it on a baking tray.
Gently whisk the clafoutis batter until smooth and blended. Pour 175ml (6fl oz) of the batter into the prepared pie plate. Arrange the cherries over the batter in a single layer. Pour the remaining batter over the cherries.
Sprinkle the almonds, if using, on top. Bake in the middle of the oven for 30-40 minutes, until the clafoutis is puffed and golden brown and a knife inserted into the centre comes out clean.
Dust the clafoutis with the icing sugar and serve warm.
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