For my share, I made clafoutis with white chocolate and wild blueberries. It is the same clafoutis I made a few weeks ago:
The original recipe is from New World Provence: Modern French Cooking for Friends and Family by Alessandra and Jean-Francis Quaglia. Like Vij's: Elegant and Inspired Indian Cuisine, this cookbook is written by Vancouver restaurateurs and it has all our local critics raving.
I remember very well how incredible the clafoutis at Provence Marinaside and was delighted to see that the recipe has been published.
Writes the couple: "We once took it off the menu but soon customers begged us to bring it back!"
I was one of those customers. I remember telling the waiter very pointedly that it was a mistake that they had taken it off the menu. Actually, I told more than one waiter that since I repeatedly asked for this dessert (I used to live right above their restaurant so I was a regular).
I immediately tried the recipe as written but found that an 8-inch tart pan wasn't quite enough to hold the rich clafoutis batter. Also, the original recipe uses a tart crust that was not blind-baked I found the lingering slight taste of raw flour unappealing.
Remembering how glorious the dessert could be, I decided to tweak the recipe. I originally posted it here and it has been a work in progress since. The latest incarnation follows below.
Clafoutis with white chocolate and wild blueberries
(updated March 11, 2008)
adapted from New World Provence: Modern French Cooking for Friends and Family by Alessandra and Jean-Francis Quaglia
For the pastry shell: Use Dorie Greenspan's sweet tart dough or your own trusted tart shell recipe. Roll out the dough and place in an 8" pie dish or an 11" tart pan. Line with foil, and blind bake with pie weights for 20-25 minutes at 375 F. Remove the foil and weights. Return the shell into the oven and bake some more until the bottom of the shell begins to brown, about 5 minutes. Let the crust cool to room temperature.
For the filling: Chop 4 to 8 ounces white chocolate (white chocolate can be very sweet, so judge according to your taste) and set aside.
Whip until barely stiff 1 cup heavy cream, then set aside in the refrigerator.
Cream 2/3 cup of sugar and 7 tablespoons unsalted butter, then slowly add one egg. If the mixture curdles, whip at a higher speed. The mixture should be homogenous and airy.
Fold in 3/4 cup all-purpose flour (spoon lightly into cup then sweep). Fold whipped cream into the batter in three portions. You can be fairly heavy-handed with the first third because the batter is quite stiff, but be gentler with folding the last two thirds.
Scatter 2/3 of the chopped white chocolate onto the crust. Dollop and spread one third of the batter. Press in 1 1/2 cups wild blueberries and scatter the remaining white chocolate on top of the berries. Dollop and spread the last two thirds batter, leaving a free one-inch margin all around.
The batter will spread as it bakes. To avoid overflowing, there should be a bit more batter in the middle than around the margins.
Bake at 350 F for 50 to 65 minutes, or until the clafoutis is puffed, golden and still slightly jiggly at the centre two inches. This will set some more with the residual heat of the ceramic dish. Cool to room temperature. Run a thin spatula around the rim of the clafoutis; this will make serving easier and more neat.
Chill in the refrigerator for two hours or serve at room temperature.