my pavlova

Saturday, 11 June 2011

Strawberry clafoutis

According to Clotilde Dusoulier, a French food writer, “Clafoutis is the epitome of the French grandmotherly dessert: unpretentious, easy to make, and blissfully comforting. The fluffy custard, light as a cloud and studded with fruit, hails from the Limousin region in the heart of France, where each family has its own well-guarded recipe.” Nothing more true..
I really like this dessert especially with strawberries but it's also good with cherries,peaches,apricots....not to put an end to the imagination would be a real shame!


1/2 tbs of butter
8 ounces strawberries,please use the best you can have!hulled and halved lengthwise.
2 tsp of cornstarch
3 eggs
1 cup of milk
2/3 of flour 00
1/4 cup granulated sugar
1 1/2 tsp of vanilla extract
1/4 tsp salt
icing sugar to sprinkle


1. Preheat oven to 350°. Grease a baking or gratin dish with the butter. Toss strawberry halves with cornstarch until evenly coated, then arrange berries, cut side down, in bottom of dish and set aside.
2. In a blender, whirl eggs, milk, flour, granulated sugar, vanilla, and salt 15 seconds. Pour batter over strawberries.
3. Bake until puffed, golden brown, and set in the center, about 50 minutes. Dust with powdered sugar and serve warm.

Sometimes I substitute milk with double cream for a more creamy texture!