A quintessential dessert in my rotation is the clafoutis paired with an infused créme chantilly. It works across all seasons, simply by swapping fruit or nuts. I've shared my clafoutis key below with some of my favorites.
Spring - black cherry; rhubarb
Summer - blackberry; currant; plum
Fall - persimmon; pear
Winter - cranberry; sliced almonds
Difficulty Level: Easy
Time: 1 hour
1 cup fruit (cranberry, blackberry, cherry, etc.)
½ cup heavy cream, cool but not ice cold
½ cup whole milk, cool but not ice cold
3 eggs, room temperature
½ cup sugar
½ cup flour, sifted
½ tsp pure vanilla extract
½ tsp almond extract
Zest of half a small orange (for cranberry or cherry only; all other fruit use lemon zest)
⅓ cup raw, sliced almonds (optional)
Splash of Grand Marnier 🥃, St. Germain or other liqueur (optional)
Butter, for coating pie plate
2 tbsp cane sugar, for coating buttered pie plate
Utensils: pie plate, measuring cups, whisk, mixing bowl, grater
First, butter and sugar an 8-9" glass pie plate (like a pyrex). I like to use a half stick of chilled butter, and "color in" the pie plate, ensuring all sides and bottom is thoroughly coated. Then, take 1/3 cup cane sugar and "dust" the buttered pie plate. The sugar will stick to the butter. Shake off any excess and save for the clafoutis. It will look like snow crystals (quite fitting for a winter cranberry clafoutis!)
Next, arrange fruit on the bottom of the buttered and sugared pie plate, in a single layer. Place in the refrigerator to chill. This prevents weeping that occurs when sugar meets fruit.
In a mixing bowl, whisk together eggs, cream, milk, sugar, vanilla/almond extract and zest. Incorporate sifted flour, salt and almonds, and whisk until smooth. Lastly, add a healthy splash of liqueur (optional), and whisk only to combine.
Pour evenly into prepared buttered and sugared pie dish, over the fruit. Bake at 375°F for 30-35 minutes, until quite puffy and slightly golden (while still custardy in the center).
Remove from oven and set aside to cool. Serve at room temperature or slightly warmed, with a dollop of chantilly (below).
🇫🇷 Créme Chantilly
1 cup heavy whipping cream, chilled
3 tbsp powdered sugar
½ tsp pure vanilla bean (or extract)
½ tsp orange blossom water* (optional)
Utensils: hand mixer w/ whisk attachment, small metal mixing bowl
Chill the mixing bowl in the refrigerator or freezer for 20 minutes before use.
Add whipping cream and whip on high until soft peaks. Then, add flavoring, powdered sugar, and salt. Continue whipping to medium peaks.
Spoon over clafoutis and enjoy!
*You can infuse with any flavoring or spice, like almond extract, citrus zest, rosewater, mint, cardamom or cinnamon (or even infuse the cream with lavender warmed on the stove-- just don't forget to chill it thoroughly afterwards!)