Clafoutis (pronounced klah-foo-TEE) is one of France's most beloved rustic desserts. Traditionally made with fresh cherries baked into a light, custard-like batter, the dish originated in the Limousin region before becoming a staple throughout the country.
In this fifth partnership video with Zwilling USA, Chef Michael Laiskonis demonstrates how to prepare this timeless dessert while giving it a tropical update. Instead of the classic stone fruits, he pairs grilled pineapple with creamy coconut sorbet and a bright mango-passion fruit coulis for a dessert that feels equally at home in warmer weather.
“The South of France is also home to stone fruits like cherries, peaches, apricots and prune plums,” Chef Michael explains. “So that's typically the fruit we would see inside the classic clafoutis.”
For this variation, grilled pineapple brings caramelized sweetness while cast iron pans provide consistent heat and an attractive presentation from oven to table.
“I love using cast iron pans for this recipe because it gives us even heat, and we can also present and serve in the same pan,” says Chef Michael.
Whether you're exploring classic French pastry techniques or simply looking for an elegant spring or summer dessert, this recipe offers an approachable way to bring professional pastry methods into your own kitchen.
Ingredients
For the Coconut Sorbet:
- 20 grams sucrose (1)
- 3 grams sorbet stabilizer
- 365 grams water
- 150 grams sucrose (2)
- 500 grams coconut purée
For the Mango-Passion Fruit Coulis:
- 120 grams mango purée
- 50 grams passion fruit purée
- 30 grams sucrose
For the Clafoutis:
- 190 grams sucrose
- 15 grams bread flour
- 105 grams almond flour
- 375 grams heavy cream (36% fat)
- 180 grams whole eggs
- 90 grams egg yolks
- Zest of 1 orange, finely grated
- Unsalted butter, melted (for preparing the pans)
- Sucrose (for coating the pans)
- Grilled pineapple, sliced
- Confectioners' sugar, for finishing
Directions
Prepare the Coconut Sorbet
- Combine the first measurement of sucrose with the sorbet stabilizer; set aside.
- Heat the water to 120°F (50°C) in a saucepan.
- Whisk in the stabilizer mixture, remaining sucrose and glucose powder. Bring just to a boil, then remove from the heat.
- Refrigerate the syrup for at least 4 hours to mature.
- Stir the coconut purée into the chilled syrup. Freeze in a batch freezer according to the manufacturer's instructions, or freeze in PacoJet canisters and process as needed. Hold frozen until ready to serve.
Prepare the Mango-Passion Fruit Coulis
- Combine the mango purée, passion fruit purée and sucrose in a small saucepan.
- Heat gently until the sugar dissolves completely.
- Refrigerate until chilled.
Prepare the Clafoutis
- Sift together the sucrose, bread flour and almond flour.
- In a large bowl, whisk together the heavy cream, whole eggs, egg yolks and orange zest until smooth.
- Gradually whisk the dry ingredients into the egg mixture until just combined.
- Cover and refrigerate the batter for 12 hours before baking.
Bake and Serve
- Heat the oven to 350°F.
- Brush individual cast iron pans or one large pan with melted butter, then coat lightly with sucrose.
- Divide the batter among the prepared pans and arrange slices of grilled pineapple over the surface.
- Bake until puffed and golden: 10–15 minutes for individual pans ; 20–25 minutes for one large pan
- Dust with confectioners' sugar and serve warm with the coconut sorbet and mango-passion fruit coulis.
