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The recipe for Christophe Michalak's red fruit clafoutis.

undefined undefined 19 août 2021 undefined 11h24

undefined undefined 20 décembre 2023 undefined 09h16

The Editor

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Celebrate the last hours of raspberry season and other red fruits with this clafoutis straight from the toque of pastry chef Christophe Michalak, who has worked in the finest palaces.

This summer, Christophe Michalak shared his personal vision of red fruit clafoutis, the ultimate nostalgic dessert that takes us straight to grandma's kitchen with its checkered tablecloth.

The Ingredients

- 4 boxes of raspberries (or your choice of red fruits)
- 300 grams of heavy cream
- 300 grams of mascarpone
- 120 grams of brown sugar
- 40 grams of flour (and a handful for the mold)
- 3 eggs
- 5 egg yolks
- 1 knob of butter

The Recipe

- Butter and flour the mold of your choice, arrange the raspberries in it
- In a mixing bowl, whisk together the heavy cream, mascarpone, brown sugar, flour, eggs, and egg yolks
- Pour the mixture into the mold, over the raspberries, and bake for approximately 30 minutes at 170 degrees.
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 On the tasting side, Michalak prefers to taste his clafoutis the next day, "after a good night in the fridge", but you can also enjoy it warm.