Layered with amaretto granita and bitter almond ice cream
Making the clafoutis batter
Preparing the compote and granita
Preparing the bitter almond ice cream
Making the nougatine tuile
Finish and presentation
- apricots (SQ)
- fresh almonds (SQ)
Step 1: Making the clafoutis batter
Cream the butter. Fold in the sugar and the almond powder. Continue to mix until the mixture lightens in color; add eggs one at a time, followed by the pastry cream powder. Add pastry cream. Finish by adding diced fresh apricot.
Butter pastry rings 2 1/2 inches (6.5 cm) in diameter, set on a baking sheet, and fill with the mixture 1/2 inch (1.5 cm) high. Bake for about 15 minutes at 338°F (170°C) in a convection oven.
Remove from the pan, let cool, set aside.
Step 2: Preparing the compote and granita
This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits
This recipe is reserved for the Premium subscribers
Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$
All My Chefs suggests
Other recipes by Alain Ducasse