Raspberry Mini Clafoutis

To make these raspberry mini clafoutis, start by preparing all the ingredients for the shortcrust pastry.

Shortcrust pastry (make the day before): Place the flour and the softened butter in the stand mixer bowl.

Mix these two ingredients using the paddle attachment, then add the fine salt.

Rub the butter and flour together until the mixture has the consistency of a crumble.

At this point, add the egg yolk...

...and a little water. The amount of water depends on the texture of the dough. It should be neither too dry nor too sticky. It's better to add a small amount of water at first and add more as needed, rather than putting in too much right away.

Continue mixing until homogeneous.

Keep the mixer running at a moderate speed. Continue mixing...

...until the dough gradually comes together.

Your shortcrust pastry is now ready.

Transfer the dough onto the work surface and work it with the palm of your hand. This technique helps eliminate any remaining lumps of butter in the dough.

Shape the dough into a ball and wrap it in cling film. Refrigerate the shortcrust pastry for at least 12 hours before using.

On the day, take the shortcrust pastry out of the fridge and remove the cling film. Roll out the dough using a rolling pin on a lightly floured work surface.

The dough should be rolled out into a long, thin sheet — as thin as possible.

Using a mousse ring ø 12cm, cut out 9 discs of shortcrust pastry.

Remove the trimmings to obtain clean discs.

Take the first disc of pastry and roll it out again with the rolling pin to make it even thinner.

Take an Exoglass® fluted tartlet mould ø 10cm...

...and line the mould with the pastry disc. There's no need to grease the Exoglass® mould because it's non-stick. If you're using a different kind of mould, such as a metal tartlet ring, apply a light coating of oil spray.

Once the tartlet base is lined, remove the excess pastry with a knife blade, cutting from the inside outward.

This is what the result should look like.

Repeat this process with all the pastry discs.

Refrigerate the tartlet bases while you prepare the clafoutis batter. The pastry needs to be very thin to ensure even baking results and a properly cooked crust.

Clafoutis batter: Prepare all the ingredients.

Crack the whole eggs and pour the caster sugar into a mixing bowl.

Blanch the mixture using a whisk until you can no longer hear the sugar grains scraping against the bottom of the bowl.

Add the cold whipping cream while continuing to whisk.

Add the strawberry syrup and mix with the whisk.

Finish mixing with a hand blender (e.g., Bamix) until the clafoutis batter is smooth and homogeneous.

Filling: Arrange the fresh raspberries evenly in the tartlet shells, about 8 raspberries per tartlet.

Pour the clafoutis batter into the moulds and fill up to 3/4. Be careful not to overfill, as the mixture will rise during baking.

Bake the clafoutis in a fan-assisted oven, preheated to 180°C, for 25 to 30 minutes. Baking time may vary depending on your oven.

During baking, the batter will puff up slightly — we say it "soufflés". Once out of the oven, the puffed top will deflate as it cools.

Once baked, remove the clafoutis from the oven...

...and let them cool at room temperature.

When completely cool, carefully remove the clafoutis from the moulds, using your hand to support them. It's important to release them only when fully cooled.

Flip the clafoutis on a baking tray.

Your raspberry mini clafoutis are ready to enjoy, ideally at room temperature. Bon appétit!