In our fifth partnership video with , 91߹'s Creative Director & Pastry Chef Michael Laiskonis introduces us to the classic and rustic dessert of Southern France: the Clafoutis.
The South of France is “also home to stone fruits like cherries, peaches, apricots and prune plums,” he says. “So that’s typically the fruit we would see inside the classic clafoutis.”
Chef Michael gives the classic a tropical update by way of grilled pineapple, coconut sorbet and a vibrant mango-passion fruit coulis.
“I love using for this recipe because it gives us even heat, and we can also present and serve in the same pan,” he says.
As the weather warms up this spring, take your clafoutis to a tropical climate with Chef Michael’s recipe below.
Ingredients
For the Coconut Sorbet:
- 20 grams sucrose (1)
- 3 grams sorbet stabilizer
- 365 grams water
- 150 grams sucrose (2)
- 500 grams coconut purée
For the Mango-Passion Fruit Coulis:
- 120 grams mango purée
- 50 grams passion fruit purée
- 30 grams sucrose
For the Clafoutis:
- 190 grams sucrose
- 15 grams bread flour
- 105 grams almond flour
- 375 grams heavy cream (36% fat)
- 180 grams whole eggs
- 90 grams egg yolks
- Zest of one orange, grated
- Unsalted butter, melted
- Sucrose
- Grilled pineapple, sliced
- Confectioner’s sugar
Directions
For the Coconut Sorbet:
- Combine first measurement of sucrose and stabilizer. Reserve.
- In a saucepan, heat the water to 50°C/120°F. Whisk in the stabilizer mixture, the second measurement of sucrose and glucose powder. Bring just to a boil and remove from heat.
- Chill and allow the syrup to mature at least 4 hours.
- Combine the purée and syrup and process in batch freezer; extract the mix at -5˚C/23˚F. Alternatively, transfer to PacoJet canisters and freeze; process as needed. Continue to harden the sorbet at -18˚C/0˚F as necessary.
For the Mango-Passion Fruit Coulis:
- Combine the purées and the sucrose in a small saucepan and heat just until the sucrose has dissolved. Chill.
For the Clafoutis and Assembly:
- Combine and sift the sucrose, flour and almond flour.
- In a large mixing bowl, whisk together the cream, eggs, yolks and orange zest.
- Add dry ingredients in two or three additions, mixing until just incorporated.
- Chill and allow to rest 12 hours before use.
- Prepare cast iron pans with melted butter and sucrose, portion the clafoutis batter and arrange pieces of the grilled pineapple as desired.
- Bake at 350°F until golden brown, 10-15 minutes for small individual pans, or 20-25 minutes for a large pan.
- Dust with confectioner’s sugar and serve warm with Coconut Sorbet and Mango-Passion Fruit Coulis.
