White Chocolate Clafoutis
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
My favorite weekend dessert has to be this white chocolate clafoutis, and I'm so excited to share it with you. It's basically a fancy sounding custard cake that's surprisingly simple to pull together in just over an hour from start to finish. The beauty of this recipe is that it requires ingredients you probably already have in your kitchen, making it perfect for unexpected guests or spontaneous cravings. Fresh strawberries bring wonderful natural antioxidants to the table while adding bright flavor to the creamy white chocolate base. Trust me, once you try this elegant yet easy treat, you'll be making it again and again.
Ella x
Ingredients
- 250 gall-purpose flour
- 200 ggranulated sugar
- 10 gbaking powder
- 5 gsalt
- 120 gunsalted butter
- 3large eggs
- 400 gwhite chocolate chips
- 500 gfresh strawberries
- 120 mlheavy cream
- 2 mlvanilla extract
Detail level
Instructions
- 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
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
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
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
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
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
Fold the white chocolate into the batter until well combined. Gently fold in the sliced strawberries.
- 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
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
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
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.
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