Skip to main content

French Food Friday...Chocolate & Pear Clafoutis

For some reason I have lots of pears/poires hence this week's recette uses un petit peu de chocolat!

Chocolate & Pear Clafoutis
- 100g buckwheat flour/ farine de sarrasin
- 2 eggs
- 70g brown sugar
- 1tbsp cornstarch, sifted
- 1tbsp unsweetened cocoa powder, sifted
- 25cl milk (1cup)
- 70g dark chocolate melted
- 60g unsalted butter melted
- 2-3 pears, cored and sliced
- A pinch of salt
- 1tbsp of rum
- Lemon juice to sprinkle pears

1. Preheat oven to 175°C.
2. In a bowl mix together the flour, salt, cornstarch and cocoa.
3. In an other bowl whip eggs and sugar for a minute.
4. Add the flour mix step by step and keep on whisking.
5.Add melted butter mix well and then add melted chocolate and rum.
6. Pour batter in a well greased cast iron skillet or individual ramekins.
7. Top with pears slices or wedges.
8. Bake for 45 minutes or 35 minutes if small portions.

.............bon appetit a tous, Leeann x



  1. Dearest Leeann,

    Thanks for this très délicieux recipe. Love the use of buckwheat and of course the cocoa (Dutch Droste) with dark chocolate.
    Have a great weekend ahead.


  2. Oh that looks heavenly! Enjoy your weekend sweets!
    Ness xx
    Marley & Lockyer

  3. I have never had anything like that and know i would love it , yummy

  4. Leeann,

    These look so yummy! Have a wonderful weekend.

    xx, Michelle

  5. I have to try your recipe. I love pears and chocolate! Never try to make these ingredients in a clafoutis.
    Have a great week end.
    Bisous, Babi

  6. Brenton adores pears - I shall do this recipe for a dinner we are having this week. Thank you!
    Susie & Brenton


Post a Comment

Popular posts from this blog

French food Friday...Honey Lavender Icecream

I first tried this in Provence and loved the combination of the lavender and the honey.

For those of you that have seen the movie it's complicated you will recall that Merryl Streep made it for Steve Martin and it really looked great.

By using honey as opposed to sugar you end up with icecream that is deliciously creamy and the smoothest ice cream you've ever tasted.

Be warned, though - there is a caveat...this ice cream will not freeze as well as homemade ice cream usually does. For those of you who like your ice cream hard freeze the ice cream overnight to make it scoopable, instead of the standard two to three hours after churning


1/2 cup honey
1/4 cup dried lavender
4 egg yolks
2 cups milk
1 cup heavy cream


1. Bring the milk, cream, honey, and lavender to a gentle boil in a saucepan over medium-high heat.

2. Remove from the heat and let steep for 10-15 minutes. Strain and let cool a bit.

3.In a separate medium bowl, beat the egg yolks, then gradually add som…

a good idea..

{fabulous shop in St Emilion, photo taken by moi}
Bonjour from a sunny but chilly SW France,

Hope that you had a nice weekend. We spent yesterday afternoon at a furniture auction but I will tell you more about that later in the week.

Last weekend we bought a lot of wine cases as we thought that they would make good storage, as shown in the photo above.

I particularly liked the idea of making a set of drawers with them or perhaps even a serving tray like this.

{photo from here}
We have quite a few boxes and wine box ends so any ideas that you have would be gratefully received...
Mille mercis et bonne semaine a tous.....

Leeann x

French Food Friday.....

This week we are taking a break from the skinny theme, and indulging in some healthy pears with some also very healthy chocolate....

About Poires Belle Hélène

This classic French recipe were invented Paris in the 19th century and were named after an opera by Offenbach. What a romantic introduction for this French dessert par excellence, a true classic, found in at least half of the restaurants of the Hexagone. It only takes a few minutes to assemble this dish if you use ready-made ingredients; it is actually not much longer to prepare half of them from scratch (the poached pears and the melted chocolate). You can even make crème Chantilly and toasted flaked almonds for a deluxe version on very special occasions.

About Poires William liqueur

A pear flavoured liqueur. Liqueur is a class of spirit that is usually sweet and often served after dinner. It is produced by either mixing or redistilling spirits with natural ingredients such as fruits, plants, flowers, or chocolate. Sugar must be at…