Strawberry Clafoutis using a Thermomix
(5)
Preparation time
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Imagine a warm summer day in the French countryside, where the sweet aroma of strawberries fills the air and the sun casts playful shadows on the cobblestone paths. Enter Strawberry Clafoutis, a delightful dessert that hails from the Limousin region of France, where locals have been whipping up this custard-like treat since the 19th century. Traditionally made with cherries, the clafoutis has evolved to embrace various fruits, with strawberries taking center stage in this version. With a luscious blend of almond flour and cream, this dish is like a warm hug from your grandmother, perfectly balancing the tartness of fresh strawberries with the sweetness of sugar. Fun fact: the name 'clafoutis' comes from the Occitan word 'clafotir,' which means 'to fill,' a nod to how the batter envelops the fruit! Serve it warm, and watch as your friends and family swoon—just don't forget to sprinkle a little icing sugar on top for that perfect finishing touch!
Ingredients
- 300 g Flour t55
- 125 g Salted butter
- 145 g Granulated sugar
- 4 Eggs
- 150 g Strawberry jam
- 300 g Strawberry
- 20 g Butter
- 250 g Whole milk
- 1 Teaspoon(s) Vanilla extract
- 100 g Whipping cream
Steps
Shortcrust Pastry
- Add 250 g of flour t55, 125 g of salted butter, 50 g of granulated sugar in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 6.
- Add 1 egg in the food processor bowl.
- Mix manual: 10sec / 0°C / Speed 5.
- Transfer the content of the food processor bowl on a workplan.
- Wash the food processor bowl.
- Flatten the dough into a disc, wrap in cling film.
- Setaside the dough in a fridge during 30min.
- Preheat the oven at 180°C.
- Roll out the dough thinly and press it into a tart tin.
- Prick the base with a fork.
- Cook in the oven at 180°C.
- Bake for 15-20 minutes, or until lightly golden.
- Setaside the preparation content on the workplan let cool.
Strawberry Layer
- Spread 150 g of strawberry jam on the preparation content.
- Cut in two, and add 300 g of strawberry in a pan.
- Add 20 g of butter, 20 g of granulated sugar in the pan.
- Cook in the oven.
- Cook for 5-7 minutes until softened and slightly caramelized.
- Setaside the preparation content in a container.
Clafoutis Filling
- Add 3 eggs, 75 g of granulated sugar in the food processor bowl.
- Mix manual: 30sec / 0°C / Speed 4.
- Add 50 g of flour t55, 250 g of whole milk, 1 teaspoon(s) of vanilla extract in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 4.
- Add 100 g of whipping cream in the food processor bowl.
- Mix manual: 10sec / 0°C / Speed 3.
Assembly and Baking
- Transfer the content of the food processor bowl over the preparation content.
- Place the content of the container on the preparation content.
- Cook in the oven at 180°C.
- Bake in the preheated oven for 30-40 minutes, or until the filling is set and golden brown.
- Let the Clafoutis cool completely before serving.
- Serve Cold.
