Romantik Blog
Blueberry clafoutis
Blueberry clafoutis with two kinds of cream and honey buns.
For cooking at home by our chef Pierre Kaufeis in the Romantik Hotel Sternen in Kriegstetten.
Ingredients
Blueberry clafoutis
- 90ml cream
- 25g ground hazelnuts
- 8g flour
- 40g sugar
- 1 egg yolk
- 2 eggs
- 120 g blueberries
- Butter
Honey curd cream
- 10g egg yolk pasteurized
- 8g sugar
- 60g curd
- 15g honey
- 1gr gelatine
- 80g whipped cream
Chocolate cream
- 110g milk chocolate coating
- 60ml full cream milk
- 130g cream
- 2g gelatine
Honey hips
- 25ml glucose syrup
- 25g sugar
- 15g butter
- 30g flour
Instructions
-
1.
Blueberry clafoutis
Mix all the ingredients except the blueberries well in a bowl. Pour into buttered ramekins. Spread the blueberries on top. Bake in the oven at 190°C for 20 minutes. -
2.
Honey curd cream
Soak the gelatine in cold water. Beat the egg yolk and sugar until frothy. Add the quark and honey and mix together. Squeeze out the gelatine and dissolve in a bain-marie. Add a little of the cream to the gelatine and mix together in a bain-marie. Add to the cream while stirring vigorously. As soon as the cream begins to set slightly, fold in the whipped cream and chill. -
3.
Chocolate cream
Soak the gelatine in cold water. Chop the chocolate coating and melt in a bain-marie. Bring the milk to the boil, squeeze out the soaked gelatine, add and stir to dissolve. Add the couverture and finally stir in the cream and chill. -
4.
Honey hips
Melt the glucose, sugar and butter in a pan. Sieve the flour and add. Mix together and chill. Form small balls from the honey cake mixture and bake in the oven at 170°C for 7 minutes until golden brown.
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