Salted Chocolate Clafoutis

Instructions

1. 1

   Preheat your oven to 180°C (350°F).

   Tip: Use a convection oven for even baking.

2. 2

   Roll out the flaky pastry dough to a thickness of about 3 mm. Transfer it to a 20x20 cm baking dish.

   Tip: Use parchment paper to prevent sticking.

3. 3

   In a medium-sized bowl, whisk together the flour, sugar, and salt.

   Tip: Make sure to sift the dry ingredients to ensure even distribution.

4. 4

   In a separate bowl, whisk together the eggs, heavy cream, and vanilla extract.

   Tip: Use room temperature ingredients for a lighter texture.

5. 5

   Melt the dark chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.

   Tip: Stir until smooth and glossy.

6. 6

   Pour the melted chocolate into the pastry-lined baking dish.

   Tip: Don't worry if the chocolate seeps out – it's all part of the charm.

7. 7

   Pour the egg mixture over the chocolate, then sprinkle the flaky pastry dough on top.

   Tip: Use a gentle touch to avoid breaking the pastry.

8. 8

   Bake for 35 minutes or until the pastry is golden brown and the center is set.

   Tip: Don't overbake – the clafoutis should be slightly puffed.

9. 9

   Remove from the oven and let it cool for 10 minutes.

   Tip: Don't skip this step – the clafoutis will continue to set as it cools.

10. 10

    Sprinkle the confectioners' sugar over the top and serve with fresh berries.

    Tip: Garnish with additional berries if desired.