Cherry Clafoutis

Ingredients

Hazelnut Sable Dough  (7.5 cm diameter)

Clafoutis Cream

Lime Whipped Ganache

Sponge (To Roll)

Cherry Jelly

Lime Cream

Method

Hazelnut Sable Dough:

1. Sift flour with baking powder and hazelnut powder  
2. Mix sifted flour with cold Anchor Unsalted Butter cubes until a sand texture forms  
3. Add in icing sugar, salt, and then the egg yolks last  
4. Let it cool down before preparing the casing for 3mm dough 
5. Bake at 145°C for 24 minutes  

Clafoutis Cream:

1. Mix egg and egg yolks, add in sugar, cornflour, cold Anchor Whipping Cream and vanilla extract  
2. Add drained cherries in the baked tarts and cast the sauce 
3. Bake at 160°C for 20 to 22 minutes  
4. Egg wash the crust and bake again for a few minutes 

Sponge (To Roll):

1. Whip up egg, egg yolks with sugar until ribbon texture 
2. Mix in sifted flour and almond powder into egg yolk mixture 
3. Whip up egg whites with sugar, trehalose, and salt 
4. Fold in soft peak meringue in the first base 
5. Spread on baking paper and bake at 190°C for 10 minutes

Cherry Jelly:

1. Warm up the puree with glucose 
2. Sprinkle the mixture of sugar and pectin  
3. Bring to boil and cook for a few more minutes 
4. Add in lemon juice and cast in silicon mould 4cm diameter 
5. Add cherries in the jelly and let cool down 
6. Keep 250g to spread on the sponge before rolling 

Lime Cream:

1. Mix lime juice with lime zest and sugar 
2. Add in the eggs and cook until boiling  
3. Cool down to 45°C and emulsify using a hand blender with softened Anchor Unsalted Butter  

Lime Whipped Ganache:

1. Heat up Anchor Whipping Cream with lime zest 
2. Add in gelatine  
3. Emulsify with white chocolate using a hand blender 
4. Add in cold Anchor Whipping Cream and keep in chiller overnight 
5. Whip it before piping

Assembly:

1. To prepare the sponge roll, spread 250g of Cherry Jelly evenly onto sponge 
2. Use a piping tip to pipe one line of Lime Cream on the base of sponge and roll, lime cream will be the inner core of the sponge roll 
3. Cut sponge roll into 1.5cm thickness  
4. Place a sponge roll on top of baked clafoutis tart 
5. Top with half sphere Cherry Jelly 
6. Pipe Lime Whipped Ganache around the sides covering cherry jelly and sponge roll 
7. Decorate with chocolate