Gâteaux
CHERRY CLAFOUTIS
Makes 6 to 8 servings
Years ago, when this recipe was first made, the cherry pits were left in the dish, giving it an almond-like flavor when baked. For our take, we replaced the pits with almond extract.
1½ cups (360 grams) heavy whipping cream
½ cup (63 grams) all-purpose flour
⅓ cup (67 grams) plus 2 tablespoons (24 grams) granulated sugar, divided
3 large eggs (150 grams)
2 teaspoons (8 grams) vanilla extract
¾ teaspoon (2.25 grams) kosher salt
¼ teaspoon (1 gram) almond extract
3 cups (339 grams) pitted fresh cherries
Garnish: confectioners’ sugar
1. Preheat oven to 350°F (180°C). Lightly spray a 7-cup baking dish with cooking spray.
2. In a large bowl, whisk together cream, flour, ⅓ cup (67 grams) granulated sugar, eggs, vanilla, salt, and almond extract. Let stand for 10 minutes.
3. In prepared pan, pour batter to a depth of ¼ inch. (Set aside remaining batter.)
4. Bake for 10 minutes.
5. Meanwhile, in a medium bowl, toss together cherries and remaining 2 tablespoons (24 grams) granulated sugar. Remove baked custard from oven, and place cherries on top. Stir remaining batter, and pour over cherries. (See Note.)
6. Bake until soft and set in center, about 30 minutes. Let cool for 20 minutes. Serve warm or cold. Garnish with confectioners’ sugar, if desired.
Note: You don’t want to whisk the batter, because this forms bubbles on top of the custard when baking.
Photo by Stephen DeVries
FRENCH APPLE CAKE
Makes 1 (9-inch) cake
Layer upon layer of apple slices meld with a custardy cake batter spiked with dark rum in this dessert inspired by the classic Normandy apple cake.
7 cups (714 grams) ¼-inch-sliced Honeycrisp apples
5 cups (520 grams) ¼-inch-sliced Pink Lady apples
16 tablespoons (192 grams) granulated sugar, divided
4½ teaspoons (22.5 grams) dark rum, divided
1 teaspoon (5 grams) fresh lemon juice
3 large eggs (150 grams), room temperature
1½ teaspoons (6 grams) vanilla extract
1 cup (125 grams) all-purpose flour
1½ teaspoons (7.5 grams) baking powder
1 teaspoon (3 grams) kosher salt
¾ cup (170 grams) unsalted butter, melted and cooled
1 tablespoon (14 grams) sparkling sugar
Confectioners’ sugar, for dusting (optional)
Crème fraîche, to serve
1. Preheat oven to 400°F (200°C). Line 2 rimmed baking sheets with parchment paper.
2. In a large bowl, toss together apple slices, 2 tablespoons (24 grams) granulated sugar, 3 teaspoons (15 grams) rum, and lemon juice. Let stand for 15 minutes. Place on prepared baking sheets.
3. Bake until apples have softened and released significant moisture, 20 to 30 minutes, stirring halfway through baking. (Apples will be slightly reduced in size but should retain their shape.) Let cool on pans for 20 minutes. Reduce oven temperature to 350°F (180°C).
4. Butter a 9-inch round copper cake pan*. Line bottom of pan with parchment paper; flour sides of pan.
5. In another large bowl, whisk eggs until pale and foamy, about 2 minutes. Add vanilla, remaining 14 tablespoons (168 grams) granulated sugar, and remaining 1½ teaspoons (7.5 grams) rum; whisk until well combined.
In a medium bowl, whisk together flour, baking powder, and salt. Gradually add flour mixture to egg mixture alternately with melted butter, beginning and ending with flour mixture, whisking just
