Originally from the Limousin region and baked with black cherries, clafoutis is sometimes referred to as flaugnarde when made with other types of fruits. Over the summer when first developing the recipe, we enjoyed countless blueberry and blackberry versions with fresh chopped garden mint, dusted with opulent amounts of powdered sugar.
To make the batter plant-based, I used firm silken tofu and tapioca starch to create the thick, traditional clafoutis texture seen here. I’ve also tested and loved this recipe with a cup of aquafaba leftover from a batch of tender lovin’ chickpeas in place of the tofu. So don’t toss that beautiful bean broth! It will produce a thinner batter that is easier to pour into the tins and works wonders to create an airy, cake-like texture.
For this seasonal rendition, think candy apple but easier to eat. Decadent caramel, chocolate, apple and crunchy hazelnuts form celebratory clafoutis cuties that are perfect for enjoying at home any day of the week or leaving as a furoshiki wrapped special treat on your friend’s doorstep. Swap out apple for pear (or any seasonal fruit), hazelnuts for walnuts, or caramel for your favorite sweet sauce. For a full size clafoutis, simply double the baking time and cook in cast iron or other nonstick oven-safe pan. Faites vous plaisir!