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Hailing from central France, this dense and rich flan is made with black cherries embraced in an eggy batter that bakes up like a flan in the middle and a cake around the edges.
It is impressive enough to serve to last minute dinner guests and yet it’s low-effort enough to make for yourself when craving for something sweet hits Traditionally, clafoutis are made with dark cherries but as summer progresses into fall, you can make clafoutis with any fruit that’s in season, like plums, blackberries, apples even dry prunes or apricots. Ingredients for 6 1 teaspoon of unsalted butter 400 g cherries 150g plain flour 120g sugar 3 eggs 300ml whole milk A pinch of sea salt ½ teaspoon vanilla extract or a Tahitian vanilla bean ( I recommend to fly to Tahiti to buy some, you will never regret !! :) Method
It’s fantastic straight out of the oven, but letting it cool to room temperature firms up the custard and allows the flavours to meld, providing an entirely different experience.
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MADELEINES “She sent for one of those squat plump little cakes called “petites madeleines,” which look as though they had been molded in the fluted valve of a scallop shell … I raised to my lips a spoonful of the tea in which I had soaked a morsel of the cake. No sooner had the warm liquid mixed with the crumbs touched my palate than a shudder ran through me and I stopped, intent upon the extraordinary thing that was happening to me. An exquisite pleasure invaded my senses … And suddenly the memory revealed itself. The taste was that of the little piece of madeleine…” Marcel Proust Reverence to Joel Robuchon’s recipe Ingredients for 24 Honey madeleines Unsalted butter, softened, for greasing the pans, approx. 2 tbsp 200g unsalted butter 200g sugar (powdered sugar) 80g all-purpose flour 80g ground almonds (almond meal) 6 large egg whites 1 tablespoon strong-flavoured honey 1 teaspoon pure vanilla extract Options : Lemon Madeleine Add 6cl organic/ lemons juice and the zest of 2 organic lemons Hazelnuts Madeleine Add 80g hazelnuts powder and only 50g of grounds almonds You can add as well 100g of hazelnuts paste or 100g hazelnuts chocolat (melted) but it is not essential. Pistachios Madeleine Add 80g unsalted, ground pistachios and only 50g ground almonds and ½ teaspoon of green additive colour (be careful with the quantity, the last time I have added it, it ended up with fluorescent Madeleines as you can see in the photos above :) I found that the pistachios are not very powerful in terms of taste so if you can add few drops of pistachios essence if you can find it if not make sure to still add the ground almonds Basic method
Serve warm or allow to cool with a delicious vervain tea or and vanilla ice cream.  Vegetarian Panna Cotta and Mango coulis – with agar-agar. Panna Cotta is a traditional Italian dessert which literally translates as 'cooked cream'. A good panna cotta is one that is only just set but can still stand unsupported once out of the mould. Panna cotta is very easy to make with very few ingredients and can be made a day before a dinner partyto save time. Agar, sometimes referred to as Agar-agar, comes from seaweed, and can be used in place of gelatine. It is unflavoured, sets much more quickly than gelatine, and will provide a firmer set than gelatine. It comes in two varieties, flakes and powder. In this recipe I’ve used powder, it is easier to use than the flakes as it dissolves quickly. You need to bring to a boil agar-agar in order for the setting to occur (gelatine leaves can be dissolved in warm or cold liquid and left to set) For 4 or 5 Panna Cotta ingredients: 600ml liquid fresh cream 65g of white sugar 1 Vanilla pod,seeds scraped 2g of Agar-agar powder Mango coulis ingredients 1 big mango peeled and cut in big pieces 60g of white sugar 15ml water Panna Cotta method : Place the cream in a small saucepan along with the Agar agar, sugar and vanilla seeds. Place the saucepan over medium heat and gently bring to a boil. As soon as the cream is bubbling (you can check on the edge of the pan where the first fine bubbles are coming up), reduce the heat and gently boil for exactly 1 minute, stirring constantly. Remove from the heat and pour into five or six individual ramekin dishes. Chill at least 2 h in the refrigerator. Before serving, pour over the mangos coulis and add a mint or rose leaf even few raspberries for colour and deco. Coulis method : If using fresh, peel and core mangoes then cut into big pieces. In a food processor or blender combine the mangoes, sugar and water. Blend until completely smooth, test and add water if too thick. This easy mango coulis recipe is quick to make, and can be put to use in a plethora of desserts. Spread into cakes,drizzle over ice cream or spoon onto yogurt, this is a truly versatile sauce that you'll want in your repertoire. Lemon and Orange Mousse Looking for a light, creamy and super easy dessert ? This mousse au citron is delicious. The best thing about this mousse besides its deliciousness is that it’s made with simple ingredients and you only need 10/15 minute to prepare it. For 4 gourmets Ingredients : 2 medium lemons juice 1 orange zest 3 free range eggs, separated 250g Mascarpone 100g sugar Method :
You can use heavy cream instead of mascarpone You can add ½ cup good bottled lemon curd at room temperature Extremely easy, this tart is a version of apple crumble. Add a small bowl of Vanilla ice cream and you’re halfway to heaven !
Ingredients Toping 6 Tablespoons all purpose flour 6 Tablespoons dark brown sugar 6 Tablespoons finely ground blanched almonds 3 Tablespoons unsalted butter, softened. Filling 3 Tablespoons butter 5 large apples peeled, cored, quartered and cut into 1/2inch cubes 1 Pastry tart base 2 cups of Blackberries Note : the pastry and the topping are baked together Prepare the topping : In a bowl, combine flour, brown sugar, ground almonds and work the mixture together with your fingers. Add the butter and continue working the mixture for several minutes until it is very crumbly and the butter is thoroughly blended. Set aside to rest for 20mins to firm up. Preheat the oven to 180/200C Prepare the filling :
Easy, delicious, irresistible. Ready in 18 minutes, eaten in 2 minutes
Ingredients: 60g sugar (brown or white) 160g desiccated shredded coconut 2 eggs white Vanilla Methods
Make sure you keep an eye on them as they can quickly go from golden to black and you don’t want burnt cakes. Make sure you keep en eye on them while it is cooling down as they can quickly vanish without trace :) 
CARAMELIZED PEAR CAKE from my hero Joel Robuchon
For 8 gluttons 350g butter 250g raising flour 1kg ripe pears 50g honey 250g icing sugar 4 eggs pinch of salt 50ml pear eau de vie or any eau de vie available in your pantry or a bit of cherry perhaps ? (optional)
Remove the cake from the oven, let it cool for 10 minutes then remove it from the tin (if you can :) This is a great cake to make in a hurry with ingredients you are most likely to have handy
without a special trip to the shop ! Serve warm or cold with a drop of cream for afternoon tea. Kids love it ! Serve 4-6 4 beautiful apples (Golden or Red) 150g/5oz sugar (to make caramel) 2 eggs 100g/3oz sugar 100g/3oz self raising flour 100g/3oz unsalted butter
      Serve 6/8
250g (1 1/2 cups) pitted prunes 2tbsp Rhum For the Almond pastry : 180g (1 1/4cups) plain organic flour 50g (1/3cup) icing sugar 50g 1/3cup) almond meal 120g butter, coarsely chopped 1 egg yolk For the Vanilla custard: 300ml thick cream 3 eggs 150g caster sugar 1 scraped seeds of vanilla bean Almonds pastry: Process dry ingredients in a food processor until combined. Add butter and process until fine crumbs form. Add egg yolk and 1 tbsp cold water and process until mixture just forms a dough. Turn onto a lightly floured surface and knead briefly to bring together. Cover with plastic, wrap and refrigerate for 30mn. Preheat oven to 180C. Roll out the party on a lightly floured surface to 5mm thick. Line the base of a greased 26cm diameter cake pan wit the pastry. Trim edges flush with sides and prick pastry al over with a fork and bake until golden (18-26 minutes). While the pastry is goldening , process prunes and Rhum in a food processor until a smooth paste forms. Spread evenly over pastry and set aside. Vanilla custard: Bring cream almost to the boil in a saucepan over medium heat, then cool slightly. In a bowl, whisk eggs, sugar and vanilla bean seeds. Slowly whisk this mixture in warm cream and pour over prune mixture. Bake until custard is set and top is golden (30-40minutes) This tart is absolutely delicious and it is hard to wait for it to cool down. Can be served with cream or vanilla ice cream |
AuthorI wish to share with you my cuisine. For me cooking is cultivating an art as delicate Archives
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