Arrange the strawberries in the bottom of the mold, then gently pour the clafoutis batter over them. The fruit should be evenly distributed for uniform baking.
5. Cooking
Preheat the oven to 180°C (fan-assisted). Bake the clafoutis for 35 to 40 minutes, until golden brown and slightly wobbly in the center. Check for doneness with a knife; it should come out clean.
6. Finishing
Allow to cool slightly before sprinkling with icing sugar. Serve warm or cold according to preference.
Tips for a perfect clafoutis
- Use ripe but firm strawberries to prevent them from releasing too much water.
- Do not overbeat the dough to maintain a soft texture.
- Add a tablespoon of almond flour for a richer taste.
- For a lighter version, replace the cream with milk.
- Serve with a scoop of vanilla ice cream or a red fruit coulis for an even more indulgent dessert.
Gourmet variations
Strawberry and almond clafoutis
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Add 50g of almond flour to the dough and sprinkle with flaked almonds before baking for a crunchy touch.
