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Bardot Brasserie Poached Pear Clafoutis
About BARDOT Brasserie
Prepare to be reintroduced to classic French cuisine with a twist only Chef Michael Mina could bring. The menu features iconic French comfort food and an array of both New World and Old World Wines.
Watch as Executive Chef Joshua Smith of BARDOT Brasserie creates a Poached Pear Clafoutis.
Full recipe and ingredients listed below.
Difficulty Level: Beginner
HeavyCream - ½ cup
All-Purpose Flour - 2 ½ tbsp
Vanilla Bean - ½ ea.
Almond Extract - 3 drops
Milk - ½ cup
Almond Flour - 3 tbsp
Red Wine - 2 ¾ cups
1 Star Anise
Vanilla Ice Cream - 1 scoop
Step 1: Whisk together 3 tablespoons of almond flour, 2 ½ tablespoons all-purpose flour, 3 tablespoons sugar and set aside
Step 2: Whisk together ½ cup heavy cream, ½ ea. scraped vanilla bean, 3 eggs, 3 drops almond extract, ½ cup milk
Step 3: Mix the wet ingredients into the dry ingredients with a whisk, blend well, and set aside
Step 4: Peel three pears leaving them on the core
Step 5: Mix 1 ½ cups of sugar with 2 ¾ cups of red wine, 1 star anise, 4 cloves and place on the stove
Step 6: Add pears to the wine using a plate to hold them down and cook for approximately 30 minutes until tender but not yet mushy. (You can reserve the pears in the liquid and refrigerate for several days before baking this cake)
Step 7: Cut the pears off of the core into lengthwise 1/8’s and place in the bottom of a buttered and sugared cake pan
Step 8: Pour the cake batter into the pan over the pears
Step 9: Bake at 350 degrees for approx. 25 minutes with a high fan (until a toothpick comes out clean)
Step 10: Allow to rest, garnish with powdered sugar and vanilla bean ice cream. *you can serve while still warm with the ice cream or re-heat and then scoop on the ice cream
Step 14: Use egg wash across the top of the dough
Step 15: Sprinkle Raw sugar across weave (generous amount)
Step 16: Whole pie 20-25 minutes bake time; Single pie 8-10 minutes bake time (at 350 degrees)
Step 17: Add a scoop of ice cream to finish
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