PEAR CLAFOUTIS
Discover our pear clafoutis recipe, a simple pear dessert to make in a STAUB sauté pan. See the recipe.
Tender pears, a smooth batter, and a warm golden color: this pear clafoutis has it all. Made in the STAUB Sauté Pan, it tastes just as good on its own as it does with vanilla ice cream.
Tender pears, a smooth batter, and a warm golden color: this pear clafoutis has it all. Made in the STAUB Sauté Pan, it tastes just as good on its own as it does with vanilla ice cream.
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8 SERVINGS
PREP TIME: 15 MIN.
COOK TIME 40 MIN.
INGREDIENTS
- 4 large eggs
- 110 g flour
- 85 g sugar
- 15 g vanilla sugar
- 250 g heavy cream
- 400 g whole milk
- 2 to 3 pears, depending on their size
- Oil for greasing
- 1 pinch of fleur de sel
HOW TO MAKE IT
- Preheat the oven to 210 °C.
- Put the eggs, flour, fleur de sel, sugar, and vanilla sugar in a bowl. Mix with an electric whisk for 5 MIN.
- Add the heavy cream and whole milk. Keep mixing until you have a smooth batter.
- Oil the STAUB Sauté Pan (24 cm), then pour in about 1 cm of batter. Bake for 15 MIN. Meanwhile, keep the rest of the batter in the refrigerator.
- Remove the sauté pan from the oven and let it cool slightly. Cut the pears into cubes and spread them over the first layer of batter. Then pour in the rest of the mixture.
- Bake again for about 25 MIN. Depending on the oven, extend the baking time slightly until the clafoutis is nicely golden.
Tip
Serve the clafoutis warm with a few chocolate chips, almonds, and a scoop of vanilla ice cream or a little homemade whipped cream.
