Chaux Clafouti De Fraise De Brandied
Indulge in the luscious elegance of Chaux Clafouti De Fraise De Brandied, a French-inspired dessert that combines the tangy sweetness of fresh strawberries with the sophisticated richness of brandy. This irresistible dish features macerated strawberries nestled beneath a creamy, custard-like batter made with a blend of eggs, milk, heavy cream, and a touch of vanilla for warmth. Baked to golden perfection, this easy-yet-impressive clafoutis emerges puffed and lightly caramelized, only to be finished with a delicate dusting of powdered sugar. Quick to assemble with just 15 minutes of prep time, it’s an effortlessly refined choice for a special occasion or dinner party dessert. Serve warm with a drizzle of reserved brandy for an unforgettable finish—your guests will savor every bite of this classic French treat. Perfect for fans of fruit-forward desserts, strawberry recipes, and brandy-infused delights!
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Recipe Information
Ingredients
- 300 grams Fresh strawberries
- 60 milliliters Brandy
- 100 grams Granulated sugar
- 75 grams All-purpose flour
- 250 milliliters Milk
- 60 milliliters Heavy cream
- 3 large Eggs
- 1 teaspoon Vanilla extract
- 1 pinch Salt
- 10 grams Unsalted butter (for greasing)
- 10 grams Powdered sugar (for dusting)
Instructions
Preheat your oven to 180°C (350°F) and lightly grease a 9-inch round baking dish with the unsalted butter.
Wash the strawberries, pat them dry, and hull them. Cut larger strawberries in half, leaving smaller ones whole.
Place the strawberries in a bowl and pour the brandy over them. Let them macerate for 10 minutes, tossing occasionally.
In a medium mixing bowl, whisk together the granulated sugar and all-purpose flour until well combined.
Gradually add the eggs, one at a time, whisking vigorously to create a smooth batter.
Slowly pour in the milk and heavy cream while continuing to whisk. Add the vanilla extract and a pinch of salt. Mix until the batter is smooth and free of lumps.
Drain the strawberries, reserving the brandy. Spread the strawberries evenly across the bottom of the prepared baking dish.
Pour the batter over the strawberries, ensuring they are evenly distributed.
Bake in the preheated oven for 35–40 minutes, or until the clafoutis is puffed, golden brown, and set in the center. A knife inserted into the center should come out clean.
Remove from the oven and let it cool for 10–15 minutes. The clafoutis will deflate slightly as it cools.
Dust the top with powdered sugar before serving. Optionally, drizzle reserved brandy over the clafoutis for an extra burst of flavor.
Nutrition Facts
Calories |
1563 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.6 g | 64% | |
| Saturated Fat | 25.3 g | 127% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 663 mg | 221% | |
| Sodium | 481 mg | 21% | |
| Total Carbohydrate | 204.3 g | 74% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 138.4 g | ||
| Protein | 37.2 g | 74% | |
| Vitamin D | 5.9 mcg | 30% | |
| Calcium | 465 mg | 36% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1136 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
