Gastronomixs

Plum clafoutis

This French patisserie classic consists of plums covered with a batter made of flour, egg, milk, sugar, and butter. The traditional version uses cherries, but plums are perfect for this preparation. The French call this version of clafoutis a 'Flaugnarde'.

Recipe makes 1200 grams.

Plum clafoutis

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Ingredients

500

g

plums, small

100

g

fine granulated sugar

125

g

flour

½

tsp

salt

150

g

egg

300

ml

whole milk

30

g

butter

1

 

vanilla pod, seeds

Preparation method

  • Cut the plums in half and remove the stones.
  • Sprinkle with 50g of the sugar and leave to stand for 30 minutes.
  • Mix the flour with the remaining 50g of sugar.
  • Add the salt and the lightly beaten eggs.
  • Pour the milk into the egg mixture, stirring continuously, to form a smooth batter.
  • Stir in the melted butter and the vanilla seeds.
  • Arrange the plums in an oven dish and pour the clafoutis batter over them.
  • Bake the clafoutis for 40-45 minutes in an oven preheated to 180°C. Serve lukewarm.

Serving suggestions

  • As a dessert on its own, served with crème fraîche.
  • As part of a dessert with components of almond and orange.
  • Delicious with chamomile, cream and karamel.

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