Happy Halloween, tomorrow! What will you be for this momentous occasion? JT and I will share a costume, one that he thought up! I need mine for work on Tuesday and he needs it for Wednesday! Good timing! We’re Phantom of the Opera! Well, I hope you all have a great time Trick or Treating tomorrow night!
As you know during our cooking class in Lyon, we made this absolutely delightful Claffoutis with a wonderful Caramel Sauce. Chef Villard was kind enough to provide the recipes for the dishes we made together in his kitchen and we recreated the entire dinner for my friend Barb and her hubby (Profiteroles and Ponytails).
Pear and Milk Chocolate Clafoutis with Caramel Sauce
Makes 6 Claffoutis about 10cm or 4 inches in diametre
- 2 eggs
- 1 egg yolk
- 80 g granulated sugar
- 40 g all purposes unbleached white flour
- 100 mL Carnation Evaporated Milk (or cream)
- 150 mL milk (I used skim)
- 2 ripe bosc pears
- 50 g Lindt milk chocolate, chopped
- 5 g butter
- 5 g sugar
- Pre-heat oven to 175° C (350° F).
- Butter the pans and dust with sugar until sides and bottom are totally coated.
- In a bowl, mix the sugar and flour well. Make a well in the centre and slowly pour the cream in and then the milk. Add the lightly beaten whole eggs and yolk and mix delicately until all of the flour and sugar are combined.
- Peel and cut up the pears into smallish cubes (1 cm or 0.5 inch), divide evenly in the 6 pans. Add the chocolate so that it is evenly distributed in each pan.
- Pour the egg mix into the pans dividing equally among the 6.
- Bake for about 30-40 minutes or until firmly set. Cool in pans and remove carefully.
You can make the traditional caramel sauce, or try this unique microwave version.
Caramel Sauce Ingredients:
- 200 g sugar
- 50 g water
- 150 mL heavy cream (I did not substitute this one as the sauce needs the fat)
- 15 g unsalted butter
- pinch of salt
- Add the sugar and water to a heavy bottomed pan and heat on a low setting until the sugar is dissolved and has cooked to a beautiful golden caramel colour (be careful, I burned my first two attempts!)
- DO NOT STIR. Apparently stirring causes the sugar to crystallize and you will not have a smooth sauce.
- When you have achieved the desired colour, add the cream carefully and whisk well. Add the butter and a pinch of salt. Allow to cool.
- Warm the clafoutis in the oven for about 10 minutes.
- On a large rimmed plate, pour the caramel sauce into the centre and spread out evenly.
- Drop one clafoutis into the centre of the sauce and serve warm.
And that concludes our dinner party from Lyon. I hope some of these recipes will inspire you to make something similar. Cheers.