What if you transformed your wood-fired oven into a home-baked dessert ally? Clafoutis, a classic of French cuisine, takes on a whole new dimension when baked over a wood fire: a melt-in-the-mouth texture, a light caramelized crust, and an incomparable flavor.
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Our recipe for seasonal clafoutis in a wood-fired oven
What ingredients are needed for a clafoutis for 6 people:
- 500 g of seasonal fruit (cherries, apricots, plums, blueberries, etc.)
- 4 eggs
- 100 g of sugar
- 100 g of flour
- 25 cl of milk
- 1 pinch of salt
- 1 sachet of vanilla sugar
- Butter for the mold
- Optional: a small glass of rum or kirsch depending on the fruit
Preparation :
1. Generously butter a cast iron dish or a dish suitable for cooking in a wood-fired oven.
2. Spread the washed fruit (and pitted if necessary) in the dish.
3. In a bowl, mix the eggs with the sugar, vanilla sugar and salt.
4. Add the sifted flour, then the milk little by little. Finish with the alcohol if using.
5. Pour the batter over the fruit.
6. Bake in your wood-fired oven preheated to a moderate temperature (~180-200°C) for 25 to 35 minutes.
4 tips for successful cooking in a wood-fired oven
1/ Cook after main dishes, when the oven has cooled down to medium temperature.
2/ Use a thick dish for even heat distribution.
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3/ Turn the dish halfway through cooking for an even result.
4/ Let the clafoutis rest for 10 minutes before serving so that it holds together better.
Our recipe tips
- Vary the pleasures: cherries in summer, apples or pears in autumn, red fruits in spring.
- Avoid overly juicy raw fruits (like strawberries), unless you precook them.
- Add a little almond powder for a softer clafoutis.
- For a more rustic taste, replace half of the flour with chestnut flour.
FAQ tips – Everything you need to know about wood-fired clafoutis
Can I prepare the clafoutis in advance?
Yes, the clafoutis can be prepared the day before. It keeps well in the refrigerator and can be enjoyed cold or slightly warmed.
What wood should I use for cooking desserts?
Use fruit wood (cherry, apple) or hardwood (oak, beech) that is well dried to avoid excessive smoke.
My clafoutis is too runny, what should I do?
Extend the cooking time slightly or use less milk next time. Some very juicy fruits need to be precooked.
Can you use a Pyrex mold?
Pyrex is not recommended for use directly in a wood-fired oven: cast iron, thick ceramic or enamelled steel are preferred.
How do I know if the oven is at the right temperature?
The ideal temperature for desserts is between 180°C and 200°C. Add a pinch of flour: if it browns without burning, it's perfect.