Clafoutis
What if you transformed your wood-fired oven into an ally for homemade desserts? Clafoutis, this great classic of French cuisine, takes on a whole new dimension when cooked over a wood fire: a melting texture, a light caramelized crust and an incomparable flavor.
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Our recipe for seasonal clafoutis baked in a wood-fired oven
What ingredients are needed for a clafoutis serving 6 people?
- 500g of seasonal fruit (cherries, apricots, plums, blueberries...)
- 4 eggs
- 100 g of sugar
- 100g of flour
- 25 cl of milk
- 1 pinch of salt
- 1 sachet of vanilla sugar
- Butter for the mold
- Optional: a small glass of rum or kirsch, depending on the fruit
Preparation :
1. Generously butter a cast iron dish or a dish suitable for cooking in a wood-fired oven.
2. Distribute the washed (and pitted if necessary) fruit in the dish.
3. In a bowl, mix the eggs with the sugar, vanilla sugar and salt.
4. Add the sifted flour, then the milk little by little. Finish with the alcohol if you are using it.
5. Pour the batter over the fruit.
6. Place in your preheated wood-fired oven at a moderate temperature (~180-200°C) for 25 to 35 minutes.
4 tips for successful cooking in a wood-fired oven
1/ Ideally, cook after the main courses, when the oven has cooled down to a moderate temperature.
2/ Use a thick dish for even heat distribution.
3/ Rotate the dish halfway through cooking for an even result.
4/ Let the clafoutis rest for 10 minutes before serving so that it holds its shape better.
Our recipe tips
- Vary the pleasures: cherries in summer, apples or pears in autumn, red fruits in spring.
- Avoid eating very juicy raw fruits (like strawberries), unless you pre-cook them.
- Add a little almond flour for a softer clafoutis.
- For a more rustic taste, replace half of the flour with chestnut flour.
FAQ and advice – Everything you need to know about clafoutis baked in a wood-fired oven
Can I prepare the clafoutis in advance?
Yes, clafoutis can be prepared the day before. It keeps well in the refrigerator and can be enjoyed cold or slightly warmed.
What type of wood should be used for baking desserts?
Use fruitwood (cherry, apple) or hardwood (oak, beech) that is well dried to avoid excessive smoke.
My clafoutis is too runny, what should I do?
Slightly increase the cooking time or use less milk next time. Some very juicy fruits need to be precooked.
Can a Pyrex mold be used?
Pyrex is not recommended directly in a wood-fired oven: prefer cast iron, thick ceramic or enameled steel.
How can I tell if the oven is at the right temperature?
The ideal temperature for desserts is between 180°C and 200°C. Sprinkle in a pinch of flour: if it browns without burning, it's perfect.