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Le Chaudron recipe
Clafoutis poires et miel de Mamie Praline
Mamie Praline's pear and honey clafoutis
⏱ 45 minServes 6Easy310 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
4pears
3eggs
4 tbsprunny honey
80 g (3 oz)superfine sugar
40 g (1½ oz)flour
40 g (1½ oz)almond flour
300 ml (1¼ cups)whole milk
10 gbutter
- 4 pears
- 3 eggs
- 4 tbsp runny honey
- 80 g (3 oz) superfine sugar
- 40 g (1½ oz) flour
- 40 g (1½ oz) almond flour
- 300 ml (1¼ cups) whole milk
- 10 g butter
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Peel the 4 pears, quarter them and remove the cores and seeds with a paring knife. Set aside as you go so they don't brown.
- Heat the 4 tablespoons honey in the sauté pan for 2 minutes over medium heat, until it starts to caramelize and darken slightly.
- Add the pear quarters and cook for 3 minutes over low heat, turning, until well coated and glossy. Set aside off the heat.
- Preheat the oven to 200 °C (400 °F). In the bowl, whisk the 3 eggs with the 80 g (⅓ cup + 1 tbsp) sugar for 2 minutes until frothy.
- Stir in the 40 g (⅓ cup) flour and 40 g (⅓ cup + 1 tbsp) almond flour, then gradually thin with the 300 ml (1¼ cups) whole milk until smooth and lump-free.
- Butter the dish with the 10 g (2 tsp) butter and pour in about 1 cm (½ in) of batter. Bake for 5 minutes at 200 °C (400 °F): this set base keeps the pears from sinking.
- Take out the dish, arrange the honeyed pears on the cooked base and cover with the rest of the batter. Bake again for 15 minutes at 200 °C (400 °F) until golden and puffed.
- Let cool for 10 minutes and serve warm, straight from the dish.
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