Learn to Make Delicious French Desserts

This course will teach you how to prepare gorgeous French desserts with easy to follow, step-by-step recipes
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  • Lectures 35
  • Length 2 hours
  • Skill Level All Levels
  • Languages English
  • Includes Lifetime access
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About This Course

Published 5/2015 English

Course Description

  • This course is designed as a growing video resource library where students can follow step-by-step instructions to make wonderfully impressive French desserts.
  • The course covers the classic desserts you would expect to find in French restaurants or brasseries, including tarte au citron, tarte aux fraises, mousse au chocolat and crème brulée.
  • Each video recipe includes a printable ingredients list and detailed instructions to complement the videos.
  • The course is designed to appeal to all skill levels - techniques such as whisking egg whites for meringue and pastry-making are clearly detailed and advice and useful tips are offered throughout the course.
  • Where appropriate, alternative ingredients or variations are suggested to ensure that students in different countries will be able to select the right ingredients according to what's available locally.
  • Further course content will be added regularly - Annie will be uploading new recipes using seasonal ingredients from the local market in Lyon!

What are the requirements?

  • no special preparation required
  • basic kitchen utensils needed, e.g. mixing bowls, measuring equipment, saucepans, electric whisk, baking trays, tart or pie tins, etc.

What am I going to get from this course?

  • master a range of techniques, such as making meringue, custard, pastry and crème patissière in order to create delicious, sophisticated French desserts for friends, family and events!

What is the target audience?

  • anyone interested in French cuisine
  • anyone who would like to enlarge their repertoire of dessert recipes
  • people with basic through to intermediate-advanced cooking skills
  • beware if you have food allergies or intolerances

What you get with this course?

Not for you? No problem.
30 day money back guarantee.

Forever yours.
Lifetime access.

Learn on the go.
Desktop, iOS and Android.

Get rewarded.
Certificate of completion.

Curriculum

03:56

Hi,

Welcome to my course on Classic French Desserts.

My name is Annie and I have lived in France for over ten years now and have spent a lot of that time tasting and making those wonderful desserts the French are so good at!

The recipes included here are my tried and tested versions of traditional favourites - you should be able to follow the instructions with great results.

In this introductory video, you will discover the different tools you'll be needing to follow the recipes in this course on Classic French Desserts. In the course, you will be looking directly over my shoulder in order to see exactly how to achieve perfect results - even if you have very little cooking or baking experience.

Whilst I have started with some of the best-known desserts, I will continue to add more recipes over time and plan to integrate seasonal ingredients too.

These are the Classic French Desserts which you will be able to prepare for friends, family or events:

- Tarte au Citron (Lemon Tart)

- Mousse au Chocolat (Chocolate Mousse)

- Tarte aux Fraises (Strawberry Tarte)

- Crème Brûlée & Rhubarb compote

- Strawberry Meringue Roulade

- Meringue Millefeuille with Pistachios and Raspberries

The recipes I plan to add very soon are:

- Crème Caramel

- Fondant au Chocolat (Chocolate fondant)

- Clafoutis de cerises (just as soon as the first cherries arrive!)


Anything missing from this list? I would be excited to hear your suggestions for any other desserts you think I should cover - and I will do my best to add them to the course!

NB: In case anyone is interested, the name of the cookware company I mention in this video is Lakeland.

Section 1: Tarte au Citron (Lemon tart)
00:33

Tarte au citron

Equipment: One 25 cm loose-bottomed tart or quiche tin or spring-form cake/cheesecake pan

Mixing bowls

Measuring jug & cups or scales

Mini chopper or food processor

Electric whisk or beaters

Ingredients

For the pastry

115 g butter (1 stick or ½ cup)

250 g plain flour (1 ¾ cups)

50 g caster sugar (¼ cup)

1 tbsp. grated lemon zest

For the filling

200 g caster sugar (1 cup)

6 large eggs

250 ml (1 cup) lemon juice (5-6 large juicy lemons)

125 ml fresh double cream/ heavy cream or crème fraiche (1/2 cup)

2 tbsp. grated lemon zest

small punnet of raspberries to serve/decorate

05:02

Step 1: Making the pastry

- Preheat the oven to 180C (conventional oven)/ 160C (fan-assisted)/ 350 F

- Melt the butter in a small saucepan and once melted, add 1 tbsp. lemon zest, switch off heat and leave butter to cool slightly and infuse.

- Mix sifted flour, sugar & pinch salt together in a mixing bowl.

- Pour melted butter unto mixture in a fine stream, mixing with a fork. You should have a very crumbly dough.

- Press your dough into your tart tin, ensuring you have an even thickness and the dough comes right up the sides – use a fork or the back of a spoon to help you.

- Bake your crust for 20 minutes in just lightly golden brown, remove from the oven carefully and set aside.
04:15

Step 2: Making the filling

- Process the sugar with the lemon zest in a food processor or mini chopper until fine & well-combined.

- In a mixing bowl, whisk together the eggs, zest/sugar mix, lemon juice & pinch salt until smooth.

- Beat cream in a separate bowl with electric whisk or beaters until just thickened and holding soft peaks. Whisk into egg mixture until just combined.
01:28

Step 3: Filling the crust & baking

- Place your tart crust on to a baking sheet. Carefully pour the filling into the crust and carefully place the baking sheet & crust into the oven. Bake for 25-30 mins. until just set. Remove from oven and leave to cool completely.

Step 4: Decorate & serve

- Just before serving, dust your tart with sieved icing sugar and serve with fresh raspberries, or decorate the tart with the raspberries if you prefer.

- Serve & enjoy!

Section 2: Mousses au chocolat (Chocolate mousse)
00:38

Mousses au chocolat

Makes 4 x 150ml ramekins

Special equipment

Electric whisk or beaters

Ramekins or small tea/coffee cups to serve

Ingredients

3 large eggs

90 g dark chocolate – at least 70% cocoa(1/2 cup)

3 tsp. sugar approx.

To decorate – raspberries/extra grated chocolate/ lightly toasted flaked almonds or whatever else you like!

00:52

Step 1: Melt the chocolate

- break the chocolate into pieces and place in a glass bowl over a pan with 1-2 cm water in the bottom. Make sure the bowl is well above the water – it must not touch the water.

- over a medium-low heat allow the water to simmer and when the chocolate has started to melt you can switch off the heat and allow the rest of the chocolate to melt slowly.
02:30

Step 2: Make the mousse

- separate the eggs and whisk the egg whites with a pinch of salt until they make soft peaks (peaks that flop back over on themselves when you dip the beaters in)

- add the sugar and whisk a little more to incorporate – don't over-mix, you don't want the whites too stiff.

- take your bowl of melted chocolate and quickly mix the egg yolks in with a hand whisk or spatula – the mix will emulsify and turn very stiff.
06:11

- add 1/3 of the beaten whites and fold in with a spatula to loosen the mixture, then add the rest of the whites and fold in gently with the spatula until just incorporated.

- pour mousse mixture into ramekins or small tea/coffee cups and place in the fridge to set for at least 4 hours or overnight.

Step 3: Decorate & serve

- decorate the mousses with raspberries or grated dark/white chocolate or some lightly toasted flaked almonds or whatever else takes your fancy & serve!
Section 3: Tarte aux Fraises - Strawberry tart
00:49

Tarte aux Fraises – Strawberry Tart

Makes one 30cm tart (serves 8)

Equipment:

One 30cm loose-bottomed tart or quiche tin or spring-form cake/cheesecake pan

(NB. You can adapt this recipe to use a 25cm tart tin or smaller, in which case, use a third less of all ingredients listed)

Mixing bowls

Electric beaters or whisk

Pans

Baking parchment

Ingredients

For the crème patissière

150 g ( 3/4 cup) caster sugar

3 eggs

60 g cornflour (4 tbsp.)

600 ml whole milk (2.5 cups)

2 tsp. natural vanilla essence

2-3 tbsp. double cream or heavy cream

For the pastry

300 g plain flour (2 cups)

150 g butter ( 2/3 cup)

75g caster sugar (1/3 cup)

Grated zest of one lemon

3 egg yolks

3 tbsp. chilled water

For decoration

500 g fresh strawberries, hulled and sliced or quartered (around 2 cups or 18 oz.)

2-3 tbsp. strawberry jam

03:32

Step 1: Making the crème patissière

- In a large mixing bowl, whisk the caster sugar and eggs until very thick and pale (this will take a minute or two – longer if not using an electric whisk or beaters).

- Stir in the cornflour and vanilla essence using a silicone spatula to combine.

- Heat milk on a medium heat until just below boiling point (the surface should just be starting to move a little – do not leave the milk unattended, it will boil over very quickly!) switch off heat & transfer milk to a jug or bowl to enable you to pour it easily into the egg & sugar mixture whilst whisking.

- Pour the hot milk onto the egg & sugar mixture, whisking well as you do so.

- return the crème mixture to the saucepan and cook over a low-medium heat for approximately 3-4 minutes, stirring continuously. You should feel the mixture start to thicken – once it has thickened significantly, beat well to obtain a thick, smooth mixture, remove from the heat & cover with cling film or baking parchment, ensuring the film or parchment is pressed onto the surface to prevent a skin from forming. Leave aside to cool completely.
05:27

Step 2: Making the pastry

- sift flour and salt into a large bowl and add the cold, diced butter. Using you fingertips, rub the diced butter into the flour. Keep rubbing until the mixture resembles fine breadcrumbs (or wet sand!) and there are no large lumps of butter left.

- using a knife or fork, stir in the sugar, lemon zest, egg yolks & water until just combined. Bring the pastry together, form into a ball, wrap in clingfilm and chill for 30 minutes.

06:54

- preheat oven to 200°C (conventional)/ 180°C (fan-assisted/ 350 °F

- Once chilled, roll out pastry on a floured work surface or a piece of baking parchment to fit your tin (about 3mm thickness).

- Use the rolling pin or baking parchment to pick up your pastry and lay it over your tin. Push the pastry into the tin carefully and trim around the top, leaving the pastry slightly higher than the edge of the tin if possible to allow for shrinkage. Repair any breaks or tears in the pastry with the excess. Chill pastry again for at least 15 mins.

- Cover pastry in the tin with baking parchment and weigh down with baking beans or dried pulses & place in the oven for 15 minutes – this is known as “blind baking”. After 15 minutes, take the tin out of the oven, remove the parchment and beans and put tart case back in the oven for 5 more minutes – it should be slightly crisp and golden. Remove tin from oven carefully and leave to cool completely.
05:57

Step 3: Assembling the tart

- Once the case is completely cooled, beat your crème patissière well to loosen it and add the 2-3 tbsp. cream, mixing to ensure the crème has a thick but slightly loosened consistency. Spoon into the tart case & level out.

- now decorate the tart with your sliced or quartered strawberries in a nice pattern. Remember, if you do this in advance the strawberry juice will leak into the crème so it is better to leave this step as close to serving time as possible.

- the final touch (optional) is to heat the jam in a small saucepan and add a splash of hot water. Once it has liquefied, pass the jam through a sieve. You can then use a pastry brush to gently brush the jam over your strawberries, giving a glossy, professional finish. Chill until ready to serve.

Serve and enjoy!

Section 4: Crème Brûlée & rhubarb compote
00:44

Crèmes brulées with rhubarb compote

Makes 4 x 150 ml ramekins (or 6 smaller ones)

Special equipment

Electric whisk or beaters

4 small ramekins

Cook's blowtorch (or use your oven grill)

Roasting tin

Ingredients

For the compote

500 g fresh rhubarb cut into 1-inch pieces (18 oz.)

50 g brown sugar (1/4 cup)

Zest & juice of one orange

1 tsp. fresh grated ginger

For the crèmes

400 ml crème fraiche liquide/ double cream/ heavy cream (1 ¾ cups)

100 ml whole milk ( 0.4 cups or 7 tbsp.)

1 vanilla pod

5 large egg yolks

50 g caster sugar (superfine sugar - 1/4 cup) plus approx. 8 tsp. extra for topping

01:21

To make the compote:

Place the chopped rhubarb in an oven dish and mix with the sugar, zest, juice & ginger. Place in the oven preheated to 180°C (conventional)/ 160 °C (fan)/ 350 °F for 35-40 mins until soft but still holding its shape.

05:15

To make the crèmes

Step 1: Making the cream mixture

- Mix cream and milk in a saucepan. Split vanilla pod length-ways with a sharp knife and drop into cream mix. Place saucepan over medium-low heat until mixture is just below boiling (the surface will be moving ever so slightly). Switch off heat.

- Place egg yolks and sugar in a mixing bowl and beat with electric beaters until thickened and pale in colour – this may take a minute or two.

- Fish vanilla pod out of hot cream & set aside while you pour the hot cream mixture onto the egg mixture, whisking as you go. Use a sharp knife to scrape seeds out of vanilla pod (be careful, it will still be quite hot) and add to cream mixture. Stir to combine.

- Set a fine sieve over another bowl or jug and pour cream mixture through, encouraging any vanilla seeds through the sieve with a spoon.
08:29

Fill ramekins & bake using the “bain marie” technique

- set your ramekins in a deep roasting tin and fill with enough water to come 1-2 cm up the sides of the ramekins.

- carefully pour the cream mixture into the ramekins almost to the top.

- loosely cover the roasting tin with foil, ensuring air can circulate under the sides of the foil

- carefully slide in the oven and bake for 30-35 mins at 180°C (conventional)/ 160 °C (fan)/ 350 °F . Until just set – they should still wobble a little in the centre.

- remove ramekins from bain marie, cool for a few minutes and then put in the fridge to chill completely (will take a good hour or two, overnight is fine).

Caramelising the crème brulées

- when thoroughly chilled, sprinkle each crème with 1-2 tsp. caster sugar, smoothing it evenly over the surface with a teaspoon. Ignite your blow torch and start to caramelize the sugar, moving the flame slowly back and forth and inch or two away from the sugar, concentrating on one patch at a time.

- If you are using a grill, set it on a high heat and place your ramekins underneath, as close as possible to the heat source. Keep a careful eye on them until the sugar has burnt to your liking.

- once the burnt sugar is finished it will hold for a couple of hours before turning to liquid so bear this in mind – try to carry out this step close to the serving time if possible.

- once you have finished the topping you may need to chill the crèmes again for 30 minutes to firm them up – especially if you have placed them under a grill!

- serve with the compote alongside in small bowls or extra ramekins & enjoy!

Section 5: Strawberry Meringue Roulade
06:20

Strawberry Meringue Roulade

Special equipment

Baking tray or swiss roll tin

Electric beaters or whisk

Rectangular serving plate

Ingredients

For the meringue

4 large egg whites

1 tsp. cornflour

1 tsp. vanilla extract

1 tsp. vinegar

100g caster sugar (superfine sugar) (3.5 oz.)

100g icing sugar (powdered sugar) (3.5 oz.)

For the custard filling

3 egg yolks

50 g caster sugar (superfine sugar) (2 oz.)

1 tbsp. plain flour

small knob of butter (about 1 heaped tsp.)

250 ml whole milk (1 cup)

1 vanilla pod

200 ml double cream (heavy cream or whipping cream are fine) (4/5 cup)

at least 250 g strawberries, sliced or quartered (or substitute other berries if you prefer) (around a cup or 9 oz. minimum)


To make the custard

- using a sharp knife, split your vanilla pod and put into a saucepan with the milk.On a low-medium heat, bring the milk to a simmer, then switch off the heat and leave the vanilla to infuse.

- Meanwhile, put egg yolks, sugar and flour into a bowl. Using an electric beater, whisk until pale and fluffy.

- fish the vanilla pod out of the hot milk and set to one side, whisk a third of the milk into the egg yolk mixture, then add the remainder.

- return the mixture to the pan and bring to a simmer, stirring, until the custard is thickened, making sure you scrape into the corners of the pan. Continue cooking for a couple of minutes once the mixture has started thickening, stirring all the time, then take off the heat.

-scrape the seeds out of the cooled vanilla pod and add to the pan, beat in along with the knob of butter and scrape the custard into a bowl. Cover the surface with cling film or baking parchment, ensuring it touches the top of the mixture to prevent a skin from forming, leave to cool, then chill completely in the fridge.

05:27

To make the meringue

-prepare your baking tray or swiss roll tin by lining it with non-stick baking parchment and preheat the oven to 160 °C (conventional)/140 °C (fan-assisted)/ 320 °F

- blend cornflour, vanilla and vinegar to a paste in a small cup

- in a clean bowl, whisk your egg whites with an electric whisk or beaters until stiff and begin to add the sugar a spoonful at a time, ensuring you whisk well after each addition and adding a little of the cornflour paste mixture as you go as well.

- once you have incorporated all the sugar and cornflour paste you should have a stiff, glossy meringue. Now start spreading the meringue out onto your lined baking tray – make it as neat and even as possible, going up to the edges and smoothing out the surface as much as you can.

- Bake in the oven for 20 mins. until crisp on top, then remove and leave to cool (don't worry if the meringue puffs up in the oven, it will deflate later).
10:14

To assemble the roulade

- take your meringue and turn it over onto a clean sheet of baking parchment so that you can carefully peel off the lining baking parchment from the underside.

- in a clean bowl, beat your double or whipping cream until thick but not too stiff, then fold it into the custard mixture.

- spread the custard-cream mixture evenly over the meringue, leaving a 2 cm custard-free strip at one end of the meringue (you will start rolling the roulade from this end).

- scatter your berries over the mixture evenly, using as many as you need.

- using the baking parchment to help you, begin carefully rolling up the meringue from the designated end. Don't worry if your meringue cracks or if some of your filling starts to come out of the end, you can clean up and prettify afterwards.

NB. It's useful to position your serving plate at the end of the meringue so that you can gently push or lift it straight onto the plate when you've rolled it all the way up.

- to finish the roulade, clean up any filling that has oozed out. You can decorate the top with a dusting of icing sugar and some extra sliced strawberries or use some extra cream and strawberries on top if you'd prefer. Bon appétit!

NB. As always with meringue, remember that once it's spread with cream or custard it will absorb moisture and loose its outer crispness within a few hours. You therefore need to time things carefully to ensure you finish assembling no more than a couple of hours before you want to serve.

Section 6: Meringue Millefeuille with pistachios & raspberries
00:33

Meringue Millefeuille with Pistachios and Raspberries

Special equipment

Electric whisk or beaters

Mini-chopper or processor (you could use a pestle and mortar instead)

Ingredients

For the meringue layers

- 5 egg whites

- 250 g caster sugar (1.1 cup or 9 oz.)

- 1 tsp. white vinegar

- 1 tsp. cornflour

- 100 g natural pistachio nuts (3.5 oz.)

For the cream/decoration

- 400 ml whipping cream/double cream or use a mix of mascarpone and whipping cream if you prefer (mascarpone will be too stiff on its own so will need some softly whipped cream folded into it to loosen it up slightly) (13.5 oz.)

- 250 g fresh raspberries (9 oz.)

- 25 g chopped pistachios (1 oz.)

a little icing sugar to dust

04:10

To make the meringue layers

- start by whizzing your pistachios in a mini chopper or food processor for a minute until roughly chopped (or use a pestle and mortar to crush them up).

- in a large, clean bowl, beat the egg whites until stiff and begin to add the sugar a tablespoonful at a time, beating well between each addition to ensure each spoonful is thoroughly incorporated before adding the next.

- once all the sugar has been beaten in, sprinkle over the vinegar, cornflour and nuts and gently fold in with a rubber spatula until combined – this will take a couple of minutes.

02:34

To bake your meringue discs

- preheat the oven to 140°C/275 °F

- Cut baking parchment to fit two baking sheets and on the parchment draw around a plate or bowl of about 15cm/6 inches (or vary the size if you want to make bigger/smaller versions) so that you have at least 4 or 5 circles drawn out.

- Tip: Dab a bit of meringue mixture under each corner of parchment to “stick” it to the baking sheet and prevent it moving about when you make the discs.

- Place a spoonful or two of meringue mixture in the middle of each circle and use the back of a spoon to smooth it out into a circle, levelling the surface as much as possible.

- bake the meringue circles in the oven for 45 min's. - 1 hr., then switch off the oven and leave to cool down with the door ajar.

- once meringues are thoroughly cooled, cut the baking parchment to separate each meringue disk and then carefully peel the parchment off each one – try to be slow and delicate to avoid crushing the meringue.

03:48

To make the cream

- whisk cream until softly whipped (it shouldn't be too stiff or the meringues will break when you try to spread it on, but shouldn't be so soft that it runs off your meringue discs either).

- in another bowl, crush your raspberries lightly with a fork and fold them into the whipped cream with a spatula.
03:39

To assemble

- Decide on an appropriate serving plate and place one meringue on it, upside-down. Carefully spread meringue disc with a spoonful or two of cream mixture.

- Place second meringue on top and continue to layer cream and discs.

- You can either end with a meringue disc on top or a layer of cream, depending on the look you are going for.

- decorate the top either with a dusting of icing sugar and some chopped pistachios if you are ending with a disc, or some cream and raspberries, depending on your preference

- Voilà, serve and enjoy!

NB: The longer you leave the assembled millefeuille, the softer the meringues will get – it's better to assemble within an hour or two of when you want to serve to ensure the meringue stays crisp on the outside and chewy within!

Variations: You could use other berries, such as blueberries or strawberries instead of raspberries and you could decide to flavour your cream with a teaspoon or two of rose water or orange blossom water, almond/pistachio essence or whatever takes your fancy!

Section 7: Fondant au Chocolat
00:41

Fondants au chocolat

Makes 4 x 150 ml ramekins (or 6 smaller ones)


Special equipment

Electric whisk or beaters
4 small ramekins or silicone cupcake/muffin moulds


Ingredients

25g melted butter (1 oz.)
1 tbsp. approx. raw cocoa powder to coat ramekins
100g good quality dark chocolate (I used 70% cocoa solids) (3.5 oz.)
100g unsalted butter (3.5 oz.)
75g caster sugar (superfine sugar) (3.5 oz.)
2 eggs + 2 extra egg yolks
100g plain flour (3.5 oz.)


To serve
1 tbsp. approx. raw cocoa powder to dust fondants
vanilla ice-cream or fresh pouring cream (double/heavy cream or single cream) according to your preference

03:43

Step 1: Prepare the ramekins
- Brush the inside of your ramekins or moulds well with the melted butter and put them in the fridge to chill for 20 minutes or so.
- Once chilled, take out and brush again with a second coating of melted butter. Then add a teaspoon or so of cocoa powder to each ramekin and tap around until completely coated in powder. You can then put the moulds or ramekins back in the fridge until your mixture is ready.

04:31

Step 2: Make the fondant mixture
- place the broken chocolate and butter into a heatproof bowl and set over a saucepan with 2 centimetres of water in the bottom, ensuring that the bottom of the bowl does not touch the surface of the water. Set over a medium heat and allow the water to simmer. Once the chocolate has started melting you can switch off the heat and leave the chocolate and butter to finish melting, stirring with a spatula to combine.
- Place your eggs and sugar in a large bowl and beat with electric beaters until pale and thick. Sift in the flour and beat to combine.
- add the melted chocolate and butter to the egg mixture in thirds, beating in thoroughly after each addition.
- pour the mixture into your chilled moulds and chill again for at least 20 minutes.


NB. At this stage you can even freeze your fondants and then cook from frozen whenever you want - place them in a tupperware box and freeze for several weeks. Just make sure you add an extra 5 minutes on to the cooking time when you come to bake them!

05:25

Step 3: Bake and serve
Preheat your oven to 200°C/ 190°C (fan-assisted)/ 400°F



IMPORTANT NOTE ABOUT COOKING TIMES: real oven temperatures vary and it can be tricky to get the timing exactly right to ensure your fondants are still gooey in the middle when you serve them. If you are preparing these for a dinner party or guests I really recommend you do a trial a day or two before so that you can test your cooking times. You may need to adjust the cooking time down up or down by a minute or two according to your oven!



Once your oven has reached the correct temperature, place your chilled fondants on a baking sheet and set your timer for 12 minutes. Place in the oven.
While your fondants are baking, ensure you are ready to serve them as quickly as possible when they come out - have your plates ready and get your ice-cream balls or cream ready so that you can plate up and serve quickly!
Once your timer has gone off, take the fondants out of the oven and leave to stand for one minute. Run a knife around the edges carefully and turn them out onto a board. Dust with cocoa powder and, using a fish slice or similar utensil, carefully place onto your serving plates. If serving with ice-cream, quickly place a ball of ice-cream alongside.
Get them to the table tout de suite and enjoy!!

Section 8: Cherry Clafoutis
00:38

Cherry clafoutis
Makes one 25 cm (approx.) clafoutis


Special equipment
Clafoutis dish or suitable baking dish of any shape


Ingredients

  • 500 g cherries (1 lb)
  • 75 g caster sugar (3 oz.)
  • 20 g unsalted butter, melted, plus little extra for greasing the dish (1 oz.)
  • 2 tbsp. Demerara sugar
  • 100 g plain flour (4 oz.)
  • pinch salt
  • 2 large eggs, beaten
  • 300 ml whole milk (1 1/4 cups)
  • 1 tsp almond essence or 1 tsp vanilla essence (optional)
  • zest 1 small lemon


Pouring cream or vanilla ice-cream to serve

02:44

Step 1: Prepare the dish
- butter your dish and sprinkle the 2 tbsp. Demerara sugar inside, tipping the dish until it's covered with the sugar.
- preheat your oven to 180 °C/ 350 °F/ 160 °C (fan assisted)

03:08

Step 2: Rinse & pit the cherries (or not - you can leave them with the stones in, which is more rustic and traditional but not ideal for kids or those with dentures!)

05:15

Step 3: Make the batter
- sift flour & salt together into a large mixing bowl and stir in the caster sugar.
- gradually whisk in beaten eggs, milk, melted butter, almond or vanilla essence (if using), lemon zest & finally, the cherries. Stir well.
- place dish on a baking sheet & pour mixture into the dish.

- bake in the oven for around 25-30 mins until just set, golden and slightly wobbly in the middle.

01:17

Step 4: bake, cool & serve

- bake in the oven for around 25-30 mins until just set, golden and slightly wobbly in the middle.

- clafoutis is usually served just warm or at room temperature so leave to cool for a while once it has finished baking.
- when ready to serve, sprinkle with a little granulated sugar for extra crunch & contrast & serve with fresh pouring cream or good vanilla ice-cream.

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Instructor Biography

Annie Batten, Passionate cook & linguist

Annie Batten is a teacher, translator and passionate cook! She created her brand, workthatspatula, in order to share her enjoyment and knowledge of baking and cooking. Originally from the United Kingdom, Annie has spent time living in England, Wales, Malawi, the Caribbean, France and Italy. She developed a taste for travel and curiosity about other cultures early on, whilst a healthy appetite and love of food led her to start cooking as a teenager.

In order to pursue her enjoyment of languages and foreign cultures she decided to study for a Bachelor's Degree in French & Italian at The University of Wales. After graduating, she undertook postgraduate study, qualified as a language teacher and went to teach English on the French Caribbean island of Martinique.

She spent eight happy years teaching English, translating and learning to cook delicious French and Caribbean recipes in Martinique before moving back to mainland Europe in 2012. She now lives in the beautiful city of Lyon, spiritual capital of French gastronomy!

Lyon is the perfect place to indulge a passion for quality ingredients and great food. The Rhône valley is a fertile agricultural area that produces wonderful seasonal produce. Annie lives in the Croix-Rousse area of Lyon, which is renowned for its traditional French feel and fantastic food market. The market sells a wide range of local and more exotic ingredients, providing the ideal opportunity to cook traditional French specialities as well as diverse dishes from around the world.

Annie is also interested in health, nutrition and food production and believes that a varied diet rich in vegetables, fruits and good quality protein and fats is an important part of good health and enjoying life!

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