Blackberry Claufouti with Chambord and White Chocolate

Blackberry Claufouti with Chambord and White Chocolate

Today finds the Bunkycooks household in quite a mess of gigantic proportions flurry of activity. Family started to arrive yesterday for the wedding this coming weekend. In case you did not read Friday’s post (with really yummy eggplant lasagna!), my hubby’s daughter is getting married. Therefore, we have total insanity much to do this week! Blog posts may possibly be sporadic, but I am going to try to keep on schedule (in between cooking, much wine and running around town).

This claufouti is a delightful dessert that I prepared after seeing some beautiful blackberries at the market. I wanted to make something a little unusual and was not interetsed in blackberry cobbler or buckle or anything along those lines, so instead, I thought I’d give a semi-fussy French dessert a bit of a twist.

I used a combination of heavy cream and whole milk in the claufouti. I wanted a richer custard so I added the heavy cream, but you could use just milk. I also added some Chambord for a little boozy taste. The blackberries and the raspberry liqueur were wonderful together.

I thought the white chocolate would be a really nice touch shaved on the top while the claufouti was still warm. I used Callebaut white chocolate, so it was very rich and literally melted in my hands as I attempted to shave it. Another option would be to melt the chocolate and then drizzle it over the top. I put the chocolate in the freezer for a few minutes to shave it on the individual servings and that worked much better!

I served the claufouti while it was still warm with just a spoonful of creme fraiche. Oh, it was sooo good!

Blackberry Claufouti with Chambord and White Chocolate

Serves 8

Ingredients:

1 tablespoon unsalted butter, at room temperature
2 cups fresh blackberries
1/3 cup sugar, plus 2 tablespoons
3 large eggs, at room temperature
6 tablespoons all-purpose flour
1 cups whole milk
1/2 cups heavy cream
2 tablespoons Chambord
1 teaspoons vanilla extract
Pinch salt
White chocolate, melted and drizzled over the claufouti
Fresh blackberries and white chocolate shavings for garnish
Creme fraiche, optional

Directions:

Preheat the oven to 375 degrees F. Wash and dry blackberries. Lay them out on a plate and sprinkle with 1 tablespoon of sugar. Let them sit for about 10 minutes. Butter a 10 inch round baking dish and sprinkle the bottom and sides with 1 tablespoon of the sugar.

Beat the eggs and the 1/3 cup of sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 3 minutes. Turn mixer to low speed and mix in the flour, milk, cream, Chambord, vanilla extract and salt. Set aside for 10 minutes.

Lay blackberries evenly over bottom of baking dish. Gently pour batter over blackberries. Place baking dish on middle rack in the oven. Bake for 35 to 40 minutes until the custard is set and is golden brown. Remove to a wire rack. Drizzle with white chocolate. This is best served warm, but can be served at room temperature. Garnish with fresh blackberries and shaved white chocolate. You can also serve with a dollop of creme fraiche.

26 Responses to “Blackberry Claufouti with Chambord and White Chocolate”

  1. 1

    Chef Dennis — May 3, 2010 @ 12:10 pm

    HI Gwen

    that looks so good….those blackberries look incredible…and white chocolate….wow…that pushes it over the edge
    thanks for sharing!

    • bunkycooks replied: — May 4th, 2010 @ 8:47 am

      Thank you, Chef! It was totally decadent.

  2. 2

    5 Star Foodie — May 3, 2010 @ 12:32 pm

    What a fantastic unique clafoutis! I love the addition of chambord and the white chocolate shavings!

    • bunkycooks replied: — May 4th, 2010 @ 8:48 am

      Thanks so much! I still am debating the spelling of claufouti! I know that it is spelled with and without the “u”!

  3. 3

    Elin — May 4, 2010 @ 7:50 am

    Hi Gwen,

    Delicious looking blackberry clafoutis! Thanks for sharing :)

  4. 4

    pegasuslegend — May 4, 2010 @ 7:52 am

    whats not to like, omg blackberry and chambord pure decadent bliss! the chocolate is a bonus!

  5. 5

    lululu — May 4, 2010 @ 9:17 am

    It looks awesome. When I was thinking it might takes some work for the crust, it turned out to be no crust is needed to be prepared! Simply to easy to make! I’m so making it.

    • bunkycooks replied: — May 5th, 2010 @ 4:57 pm

      No crust means easy! I hope you do make the claufouti. It was a lovely dessert.

  6. 6

    sweetlife — May 4, 2010 @ 9:37 am

    Blackberries and chocolate great combo then you added chambord..perfection, what a great shot of the blackberries, we have been eating blackberries daily and this seems like a wonderful way to end a weekend.

    sweetlife

    • bunkycooks replied: — May 5th, 2010 @ 4:54 pm

      Than you for your comment! Desserts are always a great way to end (or begin!) a weekend!

  7. 7

    Joy — May 4, 2010 @ 4:03 pm

    Chambord and white chocolate sounds like a great combination. I have been meaning to try claufouti since I saw Julie and Julia.

    • bunkycooks replied: — May 5th, 2010 @ 4:53 pm

      Hi Joy,

      Thank you for the comment. This is just a great and simple dessert. I hope you will get a chance to prepare it soon.

      Gwen

  8. 8

    patty Price — May 4, 2010 @ 9:58 pm

    I like this recipe, what a fabulous combination of goodies in one spectacular dessert!

    • bunkycooks replied: — May 5th, 2010 @ 4:52 pm

      Thanks Patty! This had really great flavors and is so easy to prepare.

  9. 9

    doggybloggy — May 4, 2010 @ 11:00 pm

    I t was your comment that made me check again why I had not seen or heard from you and it was because my reader got all hay wire – I have a little catching up to do over here….

    • bunkycooks replied: — May 5th, 2010 @ 4:50 pm

      Hi there,

      I thought you had disappeared, too! Long time no see or hear…glad you stooped back by! I miss your sense of humor! ;)

  10. 10

    Devaki — May 5, 2010 @ 2:42 am

    Oh Jeez Gwen – I love clafouti (a.k.a flounagarde :) and yours looks marvelous, Oh! with those fresh berries…yum! The white chocolate shavings really does it for me!!!

    Can’t thing of a better way to do summer berries! love it!

    Ciao, Devaki @ weavethousandflavors

    • bunkycooks replied: — May 5th, 2010 @ 4:48 pm

      Thank you, Devaki!

      It was a really yummy dessert, but now I am thinking about your cheesecake! ;)

      Gwen

  11. 11

    penny aka jeroxie — May 5, 2010 @ 2:58 am

    Incredible! So envious that you are getting all the lovely berries now.

    • bunkycooks replied: — May 5th, 2010 @ 4:48 pm

      We are just starting to get all the berries, so it is nice. Can’t wait for the blueberries!

  12. 12

    Katie @ Cozydelicious — May 5, 2010 @ 8:59 am

    I LOVE claufouti. I’ve never made one with blackberries, though. It looks wonderful. The chamord is such a great addition – yum! And can you ever go wrong with white chocolate.

    Have fun with all of the wedding festivities!!

    • bunkycooks replied: — May 5th, 2010 @ 4:47 pm

      Hi Katie,

      The claufouti was so good with blackberries. I had not had it prepared that way either until I made this!

      Gwen

  13. 13

    Jenn @ Defunkt Gourmet — May 7, 2010 @ 11:43 pm

    Hi Gwen,
    Hope that this weekend won’t be too crazy for you :) Congratulations for your (husband’s) daughter! Nothing like spring nuptials to get the season going.

    Et cette clafoutis est si belle! [This clafoutis is beautiful!]. I’ve always wanted to try but I love the use of blackberries instead of the traditional cerises. Brilliant and beautiful :)

  14. 14

    azelia — May 20, 2010 @ 11:54 am

    Clafouti looks very delicious and I’m not a fan of it but this combination could persuade me to try some…

  15. 15

    sanam — November 13, 2012 @ 8:21 am

    This looks absolutely delicious! Would it be okay if I leave out the chambord and use frozen blackberries?

    • Gwen replied: — November 13th, 2012 @ 10:21 am

      Hi,

      I have only made this with fresh blackberries. I would be hesitant to use frozen ones because of the amount of moisture they will have once thawed. You could try to thaw them and drain them very well. Also, if you leave out the Chambord, you will lose some of the flavor of the dessert. Chambord pairs so well with the blackberries and white chocolate. I have not prepared this with anything else. If you make those two changes it will not be the same. I hope that helps.

      Gwen

Leave a Comment