Ingredients
Clafoutis Batter
- Whole eggs: 10 (approx. 500 g)
- Granulated sugar: 250 g
- 35% fat cream: 750 g
- Whole milk: 250 g
- All-purpose flour: 80 g
- Vanilla (seeds or extract): to taste
- Fine salt: 2 g
Filling & Topping
- Raspberries (fresh or IQF): 900 g
- Sliced almonds: 180 g
- Icing sugar (finishing): as needed
Base
- Gastronomia Chocolate tart shell (FRCHOC80) 80 mm: 24 units
Method
Clafoutis Batter
- Lightly whisk the eggs with the sugar until just combined (do not aerate).
- Add the sifted flour and almond flour, mixing until smooth.
- Gradually incorporate the milk, then the cream.
- Season with vanilla and salt.
- Strain if needed.
Note: For best results, let the batter rest 30 minutes under refrigeration before use.
Assembly
- Place 35–40 g raspberries in each chocolate tart shell.
- Pour the clafoutis batter to 2–3 mm below the rim (approx. 70–75 g per tartlet).
- Sprinkle 7–8 g sliced almonds evenly on top.
Baking
- Convection oven: 330–340°F (165–170°C)
- Bake time: 22–26 minutes
Target results:
- Batter just set and creamy
- Almonds lightly golden
- Chocolate shell dry and crisp
Note: Avoid overbaking to prevent bitterness in the chocolate and a dry texture.
Finishing
- Cool on racks
- Light dusting of icing sugar
Chef’s Notes
- Gastronomia chocolate shells handle moisture well, but same-day baking ensures optimal crispness.
- For added depth of flavour -> add 1 g grated tonka bean or a splash of kirsch to the batter.
- Retail holding: excellent stability up to 24 hours refrigerated 39°F (+4 °C) under cover.
