White Chocolate Clafoutis

Instructions

1. 1

   Preheat the oven to 200°C (400°F). Grease a 20cm (8 inch) round baking dish and set aside.

   Tip: Use a non-stick cooking spray for easy removal.

2. 2

   In a medium bowl, whisk together the flour, sugar, baking powder, and salt.

   Tip: Make sure to sift the dry ingredients for a smooth batter.

3. 3

   Add the cold butter to the dry ingredients and use a pastry blender or your fingertips to work the butter into the mixture until it resembles coarse crumbs.

   Tip: Don't overmix, as this can lead to a dense crust.

4. 4

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

   Tip: Make sure the eggs are room temperature for a lighter batter.

5. 5

   Pour the egg mixture over the dry ingredients and stir until just combined. Do not overmix.

   Tip: The batter should still be slightly lumpy.

6. 6

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

   Tip: Stir in the melted white chocolate until fully incorporated.

7. 7

   Fold the white chocolate into the batter until well combined. Gently fold in the sliced strawberries.

8. 8

   Pour the batter into the prepared baking dish and smooth the top.

   Tip: Make sure the batter is evenly distributed and the top is smooth.

9. 9

   Bake for 30-35 minutes, or until the edges are golden brown and the center is set.

   Tip: Don't open the oven door during the baking time, as this can cause the clafoutis to sink.

10. 10

    Remove from the oven and let cool in the dish for 10 minutes.

    Tip: This will help the clafoutis to set and make it easier to remove from the dish.

11. 11

    Run a knife around the edges of the clafoutis to loosen it, then invert onto a serving plate.

    Tip: Serve warm, dust with powdered sugar if desired.