Chocolate Strawberry Clafoutis: A Decadent French Dessert

Introduction

At the intersection of rustic French charm and modern decadent indulgence, the Chocolate Strawberry Clafoutis offers a harmonious blend of flavors and textures that captivate the senses. This dessert, inspired by traditional French clafoutis, elevates the classic fruit custard with the richness of chocolate and the brightness of fresh strawberries. Its versatility makes it suitable for a variety of occasions, from an intimate dinner party to an elegant brunch gathering. The luscious batter, infused with cocoa and sweetened condensed milk, creates a creamy, custardy consistency that pairs beautifully with the juiciness of strawberries, resulting in a dessert that is both comforting and sophisticated. Perfectly balancing sweetness, richness, and fruitiness, this recipe underscores the culinary artistry of simple ingredients transformed into a refined treat. As featured on Love With Recipes, this recipe invites home bakers to explore the delicate art of French pastry with an accessible, step-by-step approach designed to deliver exceptional results every time.

Time

Preparation Time: 15 minutes
Baking Time: 25-30 minutes
Total Time: Approximately 45 minutes

Needed Equipment

• Large mixing bowls (preferably stainless steel or glass)
• Whisk and spatula for mixing
• Sieve or fine mesh strainer (for sifting flour)
• Measuring cups and spoons
• Four 12cm diameter ceramic ramekins or similar baking dishes
• Pastry brush or small offset spatula (for buttering ramekins)
• Oven preheated to 180°C (350°F)
• Cooling rack
• Powdered sugar sifter or fine mesh sieve (for dusting)
• Optional: silicone spatula for folding

Tags

• Desserts
• French cuisine
• Fruit-based desserts
• Chocolate desserts
• Easy recipes
• Gluten-free options possible

Serving Size

This recipe yields four individual servings, each approximately 150-200 grams, depending on the size of your ramekins and the amount of batter allocated. The portions are designed to be satisfying yet light enough to enjoy as a stand-alone dessert or as part of a larger meal.

Difficulty Level

Intermediate. While the techniques involved are straightforward, successful execution requires attention to detail—particularly in mixing and baking—to achieve the perfect custard-like consistency and an appealing golden crust.

Allergen Information

• Contains eggs, dairy (sweetened condensed chocolate milk), and gluten (all-purpose flour). Substitutions are possible for those with allergies or intolerances.

Dietary Preference

• Vegetarian
• Can be adapted to vegan by substituting dairy and eggs with plant-based alternatives.

Course

Dessert — served as a sweet finale to any meal or as a standalone treat for casual or formal occasions.

Cuisine

French-inspired dessert with international appeal, blending classic French pastry techniques with modern flavor combinations.

Ingredients

Instructions

1. Prepare the Batter

Begin by cracking the eggs into a large, clean mixing bowl. To ensure consistency and avoid shells falling into your batter, crack each egg carefully, preferably one at a time, into a small bowl before transferring it into the main bowl. This step allows you to check for any imperfections or shells. Once all eggs are in the bowl, pour in the sweetened condensed chocolate milk. This ingredient offers a luscious, chocolatey sweetness that will infuse the entire batter with richness. Using a whisk, begin to gently mix the eggs and milk together until they form a homogeneous liquid.

Next, prepare your dry ingredients. Take a fine mesh sieve or sifter and place it over a separate bowl or directly over your mixing bowl. Measure out the all-purpose flour and sift it into the mixture. Sifting serves two purposes: it aerates the flour, making the batter lighter, and removes any lumps or clumps that might cause uneven mixing. Once the flour is sifted, gradually add it into the wet mixture while whisking continuously. This process requires patience and steady motion to prevent the formation of lumps. Continue whisking until the batter is smooth, with a slightly thick but pourable consistency. You should see no lumps or streaks of flour. The batter should resemble a creamy custard in texture, which is essential for achieving the desired final consistency of your clafoutis.

2. Prepare the Strawberries

While your batter is coming together, turn your attention to the strawberries. Select fresh, ripe strawberries, ideally firm and bright in color, with no signs of mold or spoilage. Rinse the strawberries thoroughly under cold running water, gently rubbing to remove any dirt or residues. Pat them dry with paper towels or a clean kitchen towel. Remove the stems by gripping the green leafy cap and twisting or cutting it away with a small paring knife. Once stems are removed, slice the strawberries into thin, even rounds—about ¼ inch thick—so they distribute evenly throughout the batter and cook uniformly. If you prefer a chunkier texture, you can cut them into halves or quarters, but keep in mind that thinner slices will integrate more seamlessly with the custard.

Set the sliced strawberries aside for now. If you want to add a touch of extra flavor or aroma, consider tossing the strawberries with a teaspoon of vanilla extract or a splash of Grand Marnier, but this is optional and not traditional in classic clafoutis.

3. Combine Strawberries and Batter

Once your strawberries are sliced and ready, gently fold them into the batter using a spatula or a silicone folding spoon. Be careful not to overmix; instead, fold delicately to ensure the strawberries are evenly distributed and do not crush or break apart. This gentle folding preserves the integrity of the strawberries and helps maintain the airy quality of the batter. When finished, the mixture should have a uniform appearance with red streaks of strawberry visible through the creamy custard base.

4. Prepare the Baking Dishes

Preheat your oven to 180°C (350°F). While heating, prepare your ramekins or baking dishes. Use four ceramic ramekins with a diameter of approximately 12cm, or similar small ovenproof dishes. Lightly butter each ramekin, ensuring the butter reaches all sides and the bottom. For ease of removal and to prevent sticking, you can also lightly dust the insides with a small amount of flour or powdered sugar, tapping out any excess. Alternatively, spraying with a non-stick cooking spray is acceptable. Properly prepared ramekins ensure your clafoutis will release cleanly after baking and will have a professional appearance.

5. Transfer the Batter

Divide the batter evenly among the four ramekins, pouring with a spoon or small ladle. Fill each ramekin about halfway up the sides, allowing room for the batter to puff and rise during baking. This prevents overflow and ensures even cooking. Use a measuring cup or a small spoon to distribute the batter precisely, and gently tap the ramekins on the countertop to settle the batter and eliminate air pockets. This step promotes uniform baking and a consistent texture across all servings.

6. Bake the Clafoutis

Place the filled ramekins on a baking sheet to facilitate easy handling and to catch any potential spills. Transfer the sheet to the preheated oven. Bake for approximately 25-30 minutes. During baking, the clafoutis will puff up and turn a lovely golden brown around the edges. The center should remain slightly wobbly—this is a sign that the custard is perfectly cooked, retaining its soft, moist texture. To test doneness, gently shake a ramekin; if the center jiggles slightly but does not run, it’s ready. Alternatively, insert a toothpick or cake tester into the center—if it comes out with moist crumbs or a slight custard residue, the clafoutis is done. Remember, overbaking can cause it to become too firm or dry, so keep a close eye during the final minutes.

7. Cool and Serve

Once baked, remove the ramekins from the oven and place them on a cooling rack. Allow the clafoutis to cool for about 5 minutes; this short resting period lets the custard set slightly and makes serving easier. Just before serving, dust the top with a fine layer of powdered sugar using a sifter or fine mesh sieve. For an extra touch of elegance, decorate with additional sliced strawberries or a sprig of fresh mint. Serve your Chocolate Strawberry Clafoutis warm or at room temperature. For an indulgent experience, add a dollop of whipped cream or a scoop of vanilla ice cream on the side. The contrast between the warm, custardy bake and the cold cream enhances the flavor profile and adds a luxurious touch.

Preparation Tips

• Use ripe, in-season strawberries for the best flavor and texture. If strawberries are out of season, frozen berries can be used—thaw and drain excess moisture before slicing.
• Sifting the flour is crucial to avoid lumps and ensure a silky batter. This step impacts the final texture significantly.
• If you prefer a richer chocolate flavor, add a tablespoon of cocoa powder to the batter along with the flour. Adjust the sweetness accordingly, as cocoa can be bitter.
• For a vegan version, substitute sweetened condensed chocolate milk with coconut condensed milk or a thick chocolate almond milk, and replace eggs with a plant-based binder like flaxseed meal or commercial egg replacer.
• Ensure your ramekins are properly buttered or greased to prevent sticking, especially if you plan to unmold the clafoutis for presentation.

Nutritional Information

Tips and Tricks

• For a more intense chocolate flavor, fold in mini chocolate chips into the batter before baking.
• Experiment with different fruits—blueberries, raspberries, or cherries work wonderfully with the chocolate base, creating new flavor combinations.
• Use a light hand when dusting with powdered sugar to avoid overpowering the delicate flavors of the strawberries and chocolate.
• Serve immediately after baking for the best texture, as the custard can become denser upon cooling.
• If you want to prepare this dessert ahead of time, bake and cool the clafoutis, then refrigerate. Reheat gently in the oven before serving to enjoy the warm, comforting custard.

Add-ons

• Whipped cream flavored with vanilla or a splash of liqueur for added richness.
• A drizzle of dark chocolate or caramel sauce for extra decadence.
• Fresh mint leaves or edible flowers for garnish, adding visual appeal and aromatic freshness.
• Crushed nuts such as almonds or pistachios sprinkled on top for crunch.

Side Dishes

• Vanilla bean or strawberry ice cream to complement the warm clafoutis.
• Light fruit salad with citrus or melons to refresh the palate.
• Freshly brewed coffee or espresso to enhance the dessert experience.

Improvements

• Incorporate a touch of espresso powder into the batter for a mocha twist.
• Use dark chocolate instead of sweetened condensed milk for a more intense chocolate flavor and a less sweet profile.
• Add a splash of liqueur such as Grand Marnier or Chambord to the batter for an adult version.
• Experiment with gluten-free flours like almond flour or gluten-free baking mixes to cater to gluten sensitivities.

Save and Store

Leftover clafoutis can be stored in an airtight container in the refrigerator for up to 2 days. For best results, reheat in a preheated oven at 160°C (320°F) for about 10 minutes, or until warmed through. Avoid microwaving, as it can cause the custard to become rubbery or overly moist. If you wish to serve cold, chill the baked clafoutis and dust with powdered sugar just before serving. For storing unbaked batter, keep it covered in the refrigerator for up to 24 hours, then bake fresh for optimal texture and flavor.

FAQ

Can I make this dessert vegan?

Yes, by substituting sweetened condensed chocolate milk with coconut condensed milk or a plant-based chocolate milk, and replacing eggs with flaxseed meal, chia seeds, or commercial egg replacers. Keep in mind that texture and flavor may vary slightly.

Can I use frozen strawberries?

Absolutely. Thaw the strawberries thoroughly, pat dry to remove excess moisture, and slice as usual. The flavor remains vibrant, but frozen berries might be slightly less firm than fresh.

How do I know when the clafoutis is done?

The edges should be golden brown and puffed up. The center should still jiggle slightly when gently shaken but should not be runny. A toothpick inserted into the center should come out with moist crumbs, indicating perfect doneness.

Can I bake this in a larger dish?

Yes, adjust the baking time accordingly. A larger dish may require an additional 5-10 minutes of baking. Keep an eye on the texture and appearance to prevent overbaking.

Conclusion

This Chocolate Strawberry Clafoutis exemplifies the elegance of simple ingredients combined with precise technique to produce a dessert that is both visually stunning and irresistibly flavorful. Its custardy texture, infused with the richness of chocolate and the freshness of strawberries, makes it a versatile addition to any dessert repertoire. Whether served warm with a dusting of powdered sugar, topped with whipped cream, or enjoyed on its own, this dish promises to delight every palate. The recipe’s flexibility allows for creative variations, making it an ideal canvas for culinary experimentation. The Love With Recipes platform encourages home bakers to explore this sophisticated yet accessible dessert, perfect for creating memorable moments around the dining table.

References

• French culinary classics: Larousse Gastronomique, 2009 Edition.
• Chocolate recipes and techniques: “The Art of French Pastry,” by Jacquy Pfeiffer, 2011.