Cherry Clafoutis


Apr 14, 2023

1 min read


Hazelnut Sable Dough  (7.5 cm diameter)
250 gr Flour 
5 gr Baking Powder 
35 gr Ground Hazelnut
3 gr Salt 
150 gr Anchor Unsalted Butter
75 gr Icing Sugar  
50 gr Egg Yolks  
3 gr Vanilla Extract
Clafoutis Cream
100 gr Egg 
60 gr Egg Yolks  
100 gr Sugar 
100 gr Ground Almonds
170 gr Anchor Whipping Cream
5 gr Vanilla Extract  
1000 gr   Frozen Cherries IQF
Lime Whipped Ganache
300 gr Anchor Whipping Cream  
1 gr Vanilla Pod 
4 u Fresh Lime Zest  
72 gr Gelatine Mass  
180 gr White Chocolate  
700 gr Anchor Whipping Cream 
Sponge (To Roll)
150 gr Eggs 
60 gr Egg Yolks
100 gr Sugar
50 gr Flour
25 gr Ground Almonds
90 gr Egg Whites
25 gr Sugar   
25 gr Trehalose
3 gr Salt 
Cherry Jelly
520 gr Frozen Cherry Puree
70 gr Glucose  
70 gr Sugar
14 gr Pectin NH
50 gr Lemon Juice
Lime Cream
2 gr Fresh Lime Zest  
80 gr Fresh Lime Juice
105 gr Sugar
90 gr Eggs 
145 gr Anchor Unsalted Butter 
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
  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



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