Chocolate Cherry Clafouti
Want a summertime dessert that is to die for? This is the one. Chocolate and cherry combine to be the perfect vehicle for a little vanilla bean ice cream and sunshine.
Happy Barking!
Recipe
clafoutis aux cerises
Pâte brisée au chocolat:
10 tablespoons of butter, cubed
1 1/4 cups all-purpose flour
1/2 cup cacao powder
1/4 teaspoon sea salt
1/2 cup confectioners sugar
3 - 4 tablespoons of ice water
1 egg white, lightly beaten
Clafoutis aux cerises
12 ounces of cherries (if fresh, clean and remove pit; if frozen allow to thaw overnight in the refrigerator)
1 cup of whole milk
1 cup of heavy cream
4 whole eggs
2 egg yolks
2 teaspoons of vanilla bean paste
1/4 cup of granulated sugar
3 tablespoons of all-purpose flour
3 tablespoons of Pimm’s
Directions
Cube butter and place in refrigerator for 20 minutes.
Meanwhile, add flour, cacao powder, salt, and confectioner’s sugar in the bowl of a food processor.
Pulse 6 times.
Add butter and pulse 14 times.
With the machine running, add the ice water, one table spoon at a time. When it’s done: you will be able to pinch the dough and it will come together.
Wrap in plastic wrap and refrigerate for 30 minutes.
Meanwhile, pre-heat your oven to 375 degrees. Butter and cacao dust a 9-inch pie pan.
Roll out the dough to a 10-inch circle, 1/4-inch thick, on a lightly floured surface. Transfer to the prepared 9-inch pan. Use the overhang to decorate the rim via crimping or as you see fit.
Using a fork, dock the base of the pie dough. Freeze for 7 minutes.
Parchment line the pie, fill with beans/pie-weights, and blind bake on a sheet pan for 25 minutes. Remove weights and bake 15 minutes more.
Brush the base with a lightly beaten egg white to seal off the docked base. Allow crust to cool.
Meanwhile, combine milk, heavy cream, eggs, yolks, vanilla bean paste, sugar, and a pinch of salt, in a large bowl.
Place cherries inside the crust. Pass the custard mixture through a sieve, add pimm’s, and add to the pan with the cherries. We recommend doing this with the crust still on the sheet pan to allow for easy transfer back to the oven.
Bake at 375 for 45 minutes. Allow the clafouti to cool slightly before serving.
