Clafoutis

A Limousin batter pudding of cherries baked in a thick eggy custard until puffed golden like a sweet Dutch baby.

Ingredients

• 1 kg beef chuck
• 400g puff pastry
• a handful of sliced shallots
• 1 tsp herbes de Provence
• 1/4 cup unsalted butter
• 200g pearl onions
• a handful of fresh chervil, chopped
• Dijon mustard, to taste
• 2 cups dry red wine
• 1 1/2 tsp grated nutmeg
• 1 cup carrots, sliced
• a generous spoonful of cognac

Instructions

1. 1

   Preheat your oven (or set up your steamer or frying station) and lightly grease your pan or molds with extra-virgin olive oil.

2. 2

   In a large bowl, whisk together the brioche and cracked black peppercorns until evenly combined.

3. 3

   In a separate bowl, blend the Dijon mustard with the dry white wine until smooth and well incorporated.

4. 4

   Gently fold the wet mixture into the dry ingredients, taking care not to overmix.

5. 5

   Transfer everything to your prepared pan or molds and cook — bake, steam, chill, or fry — until set, about 35 mins.

6. 6

   Remove from the heat and let it cool completely; this helps the texture firm up perfectly.

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