Summer Clafoutis

Fresh fruit is simply amazing, Today I was inspired to bake three fruit clafoutis using a recipe I remember learning from the acclaimed Pastry Chef Dieter Schorner. I was a young poissonier at Le Cirque many years ago and Chef Schorner was the Pastry Chef.

He was at the top of his career yet always found time to teach and mentor me after I finished my day shift. I loved to stay late and help Chef and his assistant Francisco, it was such a great learning environment. I make the clafouti without a pie crust in the summer so it’s lighter. I like to use a cookie dough for pear and apple clafouti in Autumn.

I was very blessed to work with Chef Schorner as an instructor at CIA late in our careers. This is a photo of our CIA team in Chicago preparing a Master Chef dinner during the National Restaurant Show. Amazing Chefs!

Fruit Clafouti

4 Tbsp ​Sugar

4 Tbsp ​AP Flour, sifted

3 ea​​Eggs​​Whisk the eggs into the dry ingredients to minimize lumps

1 tsp​​Vanilla​I love vanilla!

3 Cups​Milk

Pinch ​​Salt​​add vanilla, milk and salt, strain through a sieve over fresh cherries, peaches, apricots, blueberries etc…

Note-Chef Schorner dropped small, pieces of apricot glaze in with the fruit before pouring the custard over it.

You can also prepare a pie/tart dough and line a tart pan, same process.

I bake at 300° until the custard is set.