Clafoutis with pears by Cyril Lignac

Clafoutis with pears by Cyril Lignac
You have certainly watched Cyril Lignac’s confinement cooking show once or the other. Personally, I only watched a few episodes. But, I still appreciated the concept and the recipes proposed by the chef.
A pear “clafoutis” intrigued me, and I wanted to try the recipe. Clearly, we are more on a pear cake than on a clafoutis. The name is a bit misleading though. But, it’s very good, and that’s the main thing. And I love the rosemary tip!
So the name intrigued me, the flavors made my mouth water. It was already 2 good reasons to make this clafoutis.
What ended up convincing me was not this new confinement. Although… It’s more the syrup that accompanies this clafoutis. The chef prepares it with orange. I made it with lemon and rosemary. It’s clearly the little extra touch that brings all the gluttony. Above all, do not overlook it.

This cake (I don’t know if I should continue to say clafoutis) is very simple and very quick to prepare. And we can totally decline it with other fruits. It’s really a nice little recipe that will seduce you.

Clafoutis with pears by Cyril Lignac:

3 pears (300/350g)
1 sprig of rosemary
1 knob of butter
4 eggs
125g sugar
70g butter
35ml water
110g flour
6g baking powder
Peel and cut the pears into slightly thick slices.
Melt the butter in a pan.
Add pears and rosemary. Allow to caramelize slightly over high heat.
Let cool.
Preheat the oven to 180°C.
Whisk eggs and sugar.
Melt the butter, then add the water.
Add the melted butter to the eggs. To mix together.
Add flour and yeast. To mix together.
Pour half of the batter into a mold.
Cover with half the pears.
Add the rest of the batter then the remaining pears.
Cook for 25/30 minutes.
Clafoutis with pears by Cyril Lignac


200ml water
100g sugar
the zest of an organic lemon
1 sprig of rosemary
Put all the ingredients in a saucepan and bring to a boil.
Let simmer for a few minutes, until it has a syrupy consistency.
Serve the cake warm or cold topped with syrup.
Clafoutis with pears by Cyril Lignac
To finish: the ideal is to finely grate the lemon zest with the microplane. Otherwise, you can cut strips of zest, but above all, there should be no white.

Use a silicone mold. If not, don’t forget to grease it.
Mine is 22cm.

Try it with apples…

14/11/2020: following a message from a reader (Thank you!), I found, to my greatest regret, that I had written 200 g of flour rather than 110 g. That’s how to write recipes early in the morning, after watching series until too late… Sometimes I don’t wake up well. And I can’t even count on my proofreader.
I’m sorry for anyone who tested the cake with this error. Luckily, I only got positive feedback, despite that.

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