Raspberry Clafutti
6 servings
50 minutes
Raspberry clafoutis is a delicate French dessert that combines the softness of custard batter with the refreshing tartness of berries. The origins of this dish trace back to the traditional baking of the Limousin province, where clafoutis was originally made with cherries. Today, this recipe has been adapted with raspberries, adding a refined aroma and freshness. The shortcrust base gives it a light crispy structure, while the sour cream-based filling creates a velvety texture. Raspberry clafoutis is perfect for cozy family evenings or festive gatherings. Served slightly cooled, it can be complemented with a scoop of vanilla ice cream or a light dusting of powdered sugar. This dessert reveals the full palette of summer berry flavors and offers a sense of true gastronomic harmony.
1
Shortcrust pastry: mix 200 g flour, 100 g butter, and 2 egg yolks. Knead, adding a little water. The dough should easily come off your hands. Roll the dough into a ball and refrigerate for an hour.
- Wheat flour: 2 tablespoons
- Butter: 100 g
- Egg yolk: 2 pieces
2
For the clafoutis batter, mix 200 g of sour cream, 2 eggs, 2 tablespoons of flour, and 50 g of sugar.
- Sour cream 35%: 200 g
- Chicken egg: 1 piece
- Wheat flour: 2 tablespoons
- Sugar: 50 g
3
500 g of raspberries (or any other fresh berry) for the filling.
- Raspberry: 500 g
4
Then preheat the oven to 200 degrees. Grease a round pan with oil, roll out the dough and carefully place it in the pan. Put the dough in the oven for 10 minutes. Then remove it, let it cool, and top with raspberries, pouring the clafoutis batter over it. Place in the oven for another 10-15 minutes.
- Butter: 100 g
- Raspberry: 500 g
5
Remove, cool down, serve at the table.
- Raspberry: 500 g