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Clafoutis
A croûte base filled with an almond cream filling, with Frucaps forest fruit filling, finished with a crumble topping. Delicious!
ca. 190°C
ca. 25 min
7 pieces
Ingredients
Ingredients Croûte dough:
550 g
Damco complete croûtepowder
240 g
Butter
60 g
Water
Ingredients Filling:
100 g
Fine granulated sugar
25 g
Patent flour
85 g
Powdered sugar
85 g
Almond Flour
200 g
Cream, unsweetened and liquid
250 g
Whole egg
Ingredients Crumble:
650 g
Damco komplete kanopowder
250 g
Butter
Ingredients Remaining:
1.000 g
Frucaps forest fruit filling
InstructionsPrintDownload PDF
Instructions croûte dough:
- Mix the butter and Damco complete croûtepowder, then add water.
- Once the dough has formed, stop the machine and place the dough in the cooler.
Instructions filling:
- Mix all the dry ingredients.
- Add the cream in two parts and add the egg to avoid clumps.
Instructions crumble:
- Mix the Damco Complete Kanopowder and butter untill the crumble has formed.
Assembling clafoutis:
- Roll out the croûte dough to 2 mm and cut out a 15 cm Ø circle.
- Lay the circle in a ring on a bakingtray and cover the sides of the ring with a 2 cm strip of dough.
- Use a piping bag to put little drops of Frucaps forest fruit filling on the dough, to a total of 140 grams.
- Pour 100 grams of the liquid filling around the fruit drops.
- Sprinkle 70 grams of the crumble on top.
- Bake and immediately remove the ring after baking.
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