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Pears clafoutis with caramel tiles |

Cream, Biscuit Dough, Fruits

A nice dessert for the fall time.

Note

You could for exemple use appels instead of pears.

Ingredients

Recipe for 4 servings

For the clafoutis

2 Unit(s)

Pear

100 Gr

Almond powder

110 Gr

Sugar

15 Gr

Cornstarch

2 Unit(s)

Egg

1 Unit(s)

Egg yolk

100 Ml

Cream 35%

1 Pinch(es)

Salt

30 Gr

Icing sugar

For the caramel

125 Gr

Sugar

For the tart shell

15 Gr

Flour

15 Gr

Butter

Preparation time: 45 min

Preheat your oven at 350 °F

For the preparation

Wash, peel, core and dice the pears, then boil them for 3 to 4 minutes (depending on the size of the cubes, we want to retain a little crunch) in a syrup (water 500 ml + sugar 250 gr).

Drain and leave to cool. (Run under cold water to stop cooking).
For the clafoutis

In a bowl, whisk together the egg, egg yolk, sugar, salt and cream. Finish by adding the cornflour and almond powder.

Mix gently so as not to weigh down the dough, making sure the mixture is homogeneous.

Place a piece of parchment paper in the bottom of the buttered molds, then butter the parchment paper again once you've reached the bottom of the mold (this will help with unmolding).

Fill the molds three-quarters full with the clafoufoutis batter, and place the pear pieces on top.

Bake at 350°F (170°) for 18 minutes (depending on the strength of your oven, you can adjust the temperature or baking time to suit your oven).
For the caramel

In a sauce pan, melt the sugar on medium heat until you get the caramel, lay it on a silpat, and cool it down. When it's cold, break it in big pieces, reserve it.
For the platting

Unmold the clafoutis still warm, sprinkle the icing sugar on the top and decorate it with the chunk of caramel.