Cyril Lignac’s Clafoutis Swap: Seasonal Fruit for Half the Price of Cherries!

Contrary to what traditionalists might say, there’s more to life than just cherry clafoutis. After all, why should we only savor this melt-in-your-mouth dessert in June? Clafoutis can also be delightful with apricots, plums, or even figs! So, why deprive yourself? You’ll find that with this simple recipe from Cyril Lignac, clafoutis will become your new emotional support during the fall season. On RTL, the celebrated pastry chef shares his best tips for mastering it.

The fruit Cyril Lignac highlights in this recipe is the mirabelle plum! With its lovely golden hue, a sweet taste that still whispers of summer, and a reasonably low price per kilo, this little golden plum certainly has it all. Cyril Lignac’s pro tip? Use the least ripe mirabelles in the basket! “When they’re a bit underripe, you can bake them into a clafoutis. It will cook them and soften them up,” he explains on RTL. This recipe truly has everything going for it.

This mirabelle clafoutis serves four and includes mirabelle plums, flour, eggs, sugar, and milk. Here are the amounts you will need:

• 400 g of washed mirabelle plums
• 200 g of flour
• 4 eggs
• 150 g of sugar
• 50 cl of milk
• 1 pinch of fine salt
• 2 tbsp of mirabelle brandy (optional)

1. Preheat the oven to 350°F (180°C). Generously butter a baking dish and arrange the mirabelle plums in it.

2. In a mixing bowl, whisk together the eggs, sugar, half of the flour, and the salt.

3. Gradually add the milk, then the remaining flour. Mix thoroughly with a whisk. Add the mirabelle brandy for flavoring if you like.

4. Pour the mixture over the whole mirabelle plums in the dish.

After baking for 30 minutes at 350°F (180°C), your clafoutis will be beautifully golden. Allow it to cool a bit before enjoying! Served with a scoop of ice cream, this clafoutis perfectly wraps up the summer season…