Fig & Pistachio Clafoutis
We here at Technobake find true value in Panibois wooden baking molds. Not only do they save a ton of time but: you can prep, proof, bake, and serve in a single mold, the presentation is beautiful, cleanup is little to nothing, they are made from 100% biodegradable non-treated wood, and you can completely customize them with your logo, phrase, hashtag, handle, etc... (that's a mouthful)
With all of these amazing features, we'd be cutting ourselves short if we didn't offer a quick and easy "baking with Panibois" experience. With that said we are proud to welcome you to our:
Baking with Panibois, Video Series
There is no better feeling in the world than creating a beautiful homemade recipe from scratch to share with your family and friends. In this series, we are working with chef Caroline Achard (@les_ateliers_de_caro) to create some amazing, easy-to-bake recipes. With these videos we hope you can follow along, prep, and bake in your very own, easy to use Panibois wooden baking molds.
We are starting off this series with a very simple recipe, combining a few common ingredients to create a very tasty clafoutis baked in our Octo 180. So what exactly is a clafoutis? Keep reading to find out or you can scroll down to pass this history lesson to get right into the good stuff.
Clafoutis is a baked French dessert containing fruit (traditionally using black cherries) arranged in a buttered dish and covered in a thick flan-like batter. Most often the clafoutis is lightly dusted with powdered sugar and served lukewarm, sometimes with a side of cream. Chef Achard decided to put her own twist on a clafoutis by using figs and pistachios. Although it isn't what most consider a "traditional clafoutis", the crunch and texture of pistachio coupled with the rich taste of fig and the sweetness of the powdered sugar pair together to create a dessert that will bring you back for seconds.
- melted butter + sugar for panibois
- 2 eggs
- 1/4 cup + 1 tsp (55g) granulated sugar
- 1/3 cup (35g) almond flour
- 1/4 cup (30g) pistachio flour, or use almond flour if not available
- 3 tbsp + 2 tsp (35g) cornstarch
- 7 oz (200g) crème fraîche, or use heavy whipping cream if not available
- 1/3 cup (65g) whole milk
- 1 1/2 cup (200g) or approximately 8 figs
- powdered sugar + chopped pistachios to finish
- Octo 180 Panibois baking mold
- 1 cup heavy whipping cream
- 1 tbsp buttermilk
FIG AND PISTACHIO CLAFOUTIS
- Pre-heat oven to 320°F
- Grease parchment paper with melted butter.
- Sprinkle bottom and sides of pan with granulated sugar and distribute evenly so it sticks to the bottom & sides of liner.
- In a bowl, whisk together eggs & sugar.
- Follow up by whisking in almond and pistachio flour.
- Add cornstarch and mix until incorporated.
- Add cream and milk and mix until you have a smooth fluid consistency and set aside.
- Rinse figs under water, dry, and cut 1/2 widthwise.
- Arrange half of the figs in the bottom of your Octo 180 cut side up, pour batter on top of fruits and carefully add the remaining figs.
- Place in your preheated oven and bake for approximately one hour (or until top is set and takes a nice coloration)
- Let cool, dust with powdered sugar, and sprinkle on coarsely chopped pistachios.
- Combine (in a small bowl) 1 cup of heavy whipping cream with 1 tsp buttermilk.
- Cover with a lid or plastic wrap and leave at room temperature between 12 and 24 hours (or until the cream is set).
- Refrigerate and wait approximately a day before using.
- This "thick cream" will hold in a refrigerator for at least two weeks.
Click Here For Downloadable PDF
Caroline Achard Instagram