Cherry, Hazelnut, and Speculoos Clafoutis using a Thermomix
(4.9)
Preparation time
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Servings
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Difficulty
Indulge in the delightful decadence of cherry, hazelnut, and speculoos crumble clafoutis, a whimsical twist on the classic French dessert that dances between a cake and a pudding. Originating from the Limousin region of France, clafoutis was traditionally made with black cherries, but who says we can't have a little fun with flavors? Picture this: luscious cherries swimming in a creamy, custardy embrace, topped with a crunchy layer of speculoos crumble that adds a nostalgic hint of spice. It’s like a cherry pie went on a romantic rendezvous with hazelnut butter cookies! Perfect for impressing dinner guests or simply treating yourself, this dessert reminds us that life is too short to skip dessert—even if it means a little extra crumble on top.
Ingredients
- 4 Eggs
- 100 g Granulated sugar
- 100 g Flour t55
- 300 g Milk
- 2 Teaspoon(s) Vanilla extract
- 100 g Speculoos
- 70 g Butter
- 50 g Hazelnut
- 200 g Cherry
- 15 g Icing sugar
Steps
Clafoutis Batter
- Add 4 eggs, 100 g of granulated sugar in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 4.
- Add 100 g of flour t55, 300 g of milk, 2 teaspoon(s) of vanilla extract in the food processor bowl.
- Mix manual: 15sec / 0°C / Speed 4.
- Transfer the content of the food processor bowl in a bowl.
- Setaside the preparation content.
Speculoos Crumble
- Wash the food processor bowl.
- Add 100 g of speculoos in the food processor bowl.
- Mix manual: 10sec / 0°C / Speed 6.
- Cut in pieces, and add 70 g of butter in the food processor bowl.
- Add 50 g of hazelnut in the food processor bowl.
- Mix manual: 15sec / 0°C / Speed 5.
- Transfer the content of the food processor bowl in the bowl.
- Setaside the preparation content.
Baking
- Preheat the oven at 180°C.
- Pour the batter into the baking dish.
- Wash, pit, cut the tail, and distribute 200 g of cherry over the preparation content.
- Sprinkle Speculoos crumble over the Cherries.
- Cook in the oven at 180°C during 35min.
- Bake for 35-40 minutes, or until golden brown and set.
- Let cool slightly.
- Sprinkle 15 g of icing sugar on the preparation content.
- Serve Immediately.
