• Butter to grease the tart pans
  • Cornmeal for dusting


Corn Crumb:

  • 2 tablespoons cornmeal
  • 3/4 cup all-purpose flour
  • 1 1/2 cups sugar
  • 4 tablespoons cold unsalted butter, cut into cubes


  • 2 1/4 cups heavy cream
  • 2 eggs, separated
  • 3 tablespoons pastry flour
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1 1/2 cups sugar
  • 1 pint blueberries

This recipe contains: Dairy, Eggs, Wheat


Blueberry Clafoutis

Brian Wolf

Ansonia NYC

Clafouti, a classic French dessert from the Limousin region, is traditionally made with sour cherries. Pastry chef Brian Wolf’s version becomes all-American with the addition of blueberries.

Yield: 6 to 7 servings


Preheat oven to 325ºF. Butter six 4-inch tart pans and sprinkle them with cornmeal. Place the pans on a parchment-lined sheet pan.

To prepare the corn crumb, combine cornmeal, flour, and sugar in the bowl of a food processor. Pulse to mix. Add the cold butter and process to a fine crumb. Wrap dough tightly in plastic wrap and refrigerate.

For the clafoutis, bring 2 cups of the cream to a boil in a medium-sized saucepan. In a medium bowl, whisk the egg yolks, and temper 1 cup of the hot cream slowly into the egg yolks, whisking constantly. Whisk in the flours, salt, and sugar. When it is combined, pour the egg yolk mixture into the saucepan with the rest of the hot cream, stirring constantly with a wooden spoon. Be careful not to cook the eggs—adjust the heat accordingly. When the mixture thickens and coats the back of a spoon, pour it immediately into a medium bowl and stir in the remaining cold heavy cream.

In a separate bowl, beat the egg whites to a soft peak, then add to the egg yolk–cream batter and thoroughly whisk to incorporate. Fill the prepared tart pans with the batter, distribute the blueberries evenly among the pans, and sprinkle the tops of the clafoutis with bits of the corn crumb. Bake 10 to 15 minutes until the batter is set. Serve at room temperature.