This week, the chef reveals the recipe for a dessert that he particularly likes: clafoutis. Find out which fruit Philippe Etchebest slips into his preparation and why he uses hazelnut butter! This recipe is cheap, easy and above all delicious.
You can reject this recipe with other fruits like cherry or the apple, the important thing is the clafoutis device! The chef offers the basic recipe, but if you wish, you can add a little alcohol, flower Orange treeorange or lemon zest in its preparation to give it flavor.
You have the option of hold or no grains in this recipe. The chef finds that preserving them helps preserve the consistency and texture of the fruit, which is more soft and nice. It’s the same if you want to make this clafoutis with cherries! It’s up to you, according to your tastes.
Philippe Etchebest uses peanut butter in his recipe, find out why in the recipe below! 🧈 🌰
Philippe Etchebest’s prune clafoutis recipe
For 6 people
- 100g of butter
- 50cl of milk
- 2 eggs
- 4 egg yolks
- 125g powdered sugar
- 75g of flour
- 300 g of prunes (with or without stones)
your recipe video
Start by preheating your oven to 200 degrees.
Boil the milk in a saucepan.
Melt the butter over low heat in another saucepan.
In a bowl, pour the sugar and two whole eggs.
Crack the rest of the eggs, separating the whites from the yolks.
Trick : keep the white to make meringues.
Whiten the sugar and the eggs beating vigorously with a whisk.
Add your flour in small amounts to avoid lumps.
Mix your dough well.
Hazelnut butter 🧈 🌰
You can just melt the butter or bring it to the peanut butter. The chef likes the flavor of the hazelnut butter which adds a toasty touch to the dessert.
Add your butter to the flour mixture, eggs and sugar. Mix well using your whisk.
Add your hot milk and mix again.
Take your cooking container and grease it generously.
Add your prunes to the bottom. You can put them with or without cores.
Add your warm preparation to the prunes.
Bake for 25 to 30 minutes at 200 degrees.
Halfway through cooking, add the prunes on the device, so that they are visible.
Sift with icing sugar and serve!
Philippe Etchebest – Cooking in good company with my Mentor method
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