This is a blog post on making mini apple clafoutis. It’s September and it’s apple harvest time. It is a great recipe to celebrate apples and make something out of apples. This recipe is adapted and translated from Montersino’s original recipe. Montersino from what I know is a celebrated TV chef in Italy. It is a rich small bite apple clafoutis. Clafoutis means in French baked dessert of fruit. Here is more information about clafoutis.
I have originally made this mini apple clafoutis using round stainless steel hollow rings. It is possible to make using these molds however they take ages to bake if there are just only two around. There is also a tendency for it to stick as well in comparison to silicone molds. I bought the silicone mould from ebay.
This recipe is quite rich due to its butter content but tastes so great. It is highly addictive. Some of the ingredients can be adapted and substitute with similar ingredients. so don’t let the long list of ingredients put you off from trying this recipe.
Thank you for reading and dropping by. do have a look at my other dessert post on mini bites like chocolate brownie.
Mini apple clafoutis
Recipe on how to make mini apple clafoutis
- Oven
- heatproof silicon mould
Breton sable
- 90 grams plain flour
- 1 large egg yolk (about 20 grams)
- 50 grams granulated sugar
- 65 grams butter
- 1 pinch salt
- 6 grams baking powder
- 1 pinch cinnamon powder
Clafoutis mixture
- 2 large eggs (about 72 grams)
- 1 large egg yolk (about 22 grams)
- 10 mls rum
- 50 grams granulated sugar
- 30 grams plain flour
- 80 mls whole milk
- 80 mls single cream
- 10 grams butter
- 40 grams sultanas
- 1/4 tsp vanilla essence
- 1 pinch ground cinnamon
Apple compote
- 400 grams apples
- 40 grams honey
- 40 grams granulated sugar
- 12 grams agar agar (optional)
- 65 grams butter
Finishing
- to taste ground cinnamon
- cold neutral gelatine (optional)
- red apple zest
To make Breton sable
This is the base to hold the clafoutis. Measure and mix everything together until it crumbles and becomes like a dough. If it's too soft put in the fridge to harden it up. Then roll the dough out and press it into the silicone mold. Make holes in the breton sable using a fork. Bake at 180 degrees Celcius for 3-4 minutes. Then soak the raisins in hot water till soften about 30 minutes. Add the softened raisins to the baked sable base.
Make the clafoutis
In a pan heat up the cream and milk together. In a bowl add the rest of the ingredients together. Once the milk is heated up add the egg mixture. Keep on stirring at all times till it starts to thicken into a custard-like mixture. Take it off the heat let it cool down. then spoon it on top of the baked Breton sable base. Then bake it at 140 degrees for 10 to 15 minutes.
Make the apple compote
Peel and dice the apple into cubes or quarters. In a pot add all the apple compote ingredients and bring to boil till the apples start to soften. Cook till it becomes like a jam-like mixture.
Finishing
Once the clafoutis is baked and cool down. Add the apple compote on top of the mini clafoutis. then take them off the mould and put some cinnamon powder at the bottom and some clear runny gelatine to glaze the apple clafoutis. Finally add a sliced of apple on top.
