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mini apple clafoutis

Mini apple clafoutis

Recipe on how to make mini apple clafoutis
Prep Time 1 hr
Cook Time 30 mins
Course Dessert, Snack
Cuisine Modern European
Servings 20 pieces

Equipment

  • Oven
  • heatproof silicon mould

Ingredients
  

Breton sable

  • 90 grams plain flour
  • 1 large egg yolk about 20 grams
  • 50 grams granulated sugar
  • 65 grams butter
  • 1 pinch salt
  • 6 grams baking powder
  • 1 pinch cinnamon powder

Clafoutis mixture

  • 2 large eggs about 72 grams
  • 1 large egg yolk about 22 grams
  • 10 mls rum
  • 50 grams granulated sugar
  • 30 grams plain flour
  • 80 mls whole milk
  • 80 mls single cream
  • 10 grams butter
  • 40 grams sultanas
  • 1/4 tsp vanilla essence
  • 1 pinch ground cinnamon

Apple compote

  • 400 grams apples
  • 40 grams honey
  • 40 grams granulated sugar
  • 12 grams agar agar optional
  • 65 grams butter

Finishing

  • to taste ground cinnamon
  • cold neutral gelatine optional
  • red apple zest

Instructions
 

To make Breton sable

  • This is the base to hold the clafoutis. Measure and mix everything together until it crumbles and becomes like a dough. If it's too soft put in the fridge to harden it up. Then roll the dough out and press it into the silicone mold. Make holes in the breton sable using a fork. Bake at 180 degrees Celcius for 3-4 minutes. Then soak the raisins in hot water till soften about 30 minutes. Add the softened raisins to the baked sable base.

Make the clafoutis

  • In a pan heat up the cream and milk together. In a bowl add the rest of the ingredients together. Once the milk is heated up add the egg mixture. Keep on stirring at all times till it starts to thicken into a custard-like mixture. Take it off the heat let it cool down. then spoon it on top of the baked Breton sable base. Then bake it at 140 degrees for 10 to 15 minutes.
  • Make the apple compote
  • Peel and dice the apple into cubes or quarters. In a pot add all the apple compote ingredients and bring to boil till the apples start to soften. Cook till it becomes like a jam-like mixture.

Finishing

  • Once the clafoutis is baked and cool down. Add the apple compote on top of the mini clafoutis. then take them off the mould and put some cinnamon powder at the bottom and some clear runny gelatine to glaze the apple clafoutis. Finally add a sliced of apple on top.
Keyword apple dessert, apple recipe, mini apple crumble