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Clafoutis Du Limousin

Chef Emmanuel Mollois' irrepressible enthusiasm is baked into every page of this gorgeous cookbook.

You'll be tempted by Emmanuel's delicious and easy-to-follow recipes and seduced by photographer Karin Calvert-Borshoff's mouth-watering pictures.

Originally from the Vendée region on the Atlantic coast, Emmanuel established himself as a chef in renowned Parisian restaurants like Pavillon Puebla and Petrus with Jacky Louazé and rolland Cousin. Since arriving in Australia 12 years ago he has worked in La Brasserie in Toorak road melbourne and The Willows in St Kilda road, melbourne. He has been head pastry chef at Alain Fabrègues' award-winning Loose Box restaurant in mundaring, Perth and was proprietor of Le Paris-Brest Pâtisserie Français in Kalamunda, Perth before opening Choux Café in Swanbourne, Perth. The Choux Café in Swanbourne was recently judged 'best in the west' by the Sunday Times.

In keeping with his success to date, Emmanuel has selected some of the most popular French pastries. All the favourites are here: croissants, éclairs, lemon tarts, crème brulee, madeleines, truffles, cherry clafoutis and more.

Here is a great recipe from Chef Emmanuel Mollois.


This flan-style recipe dates from 1866, when it was a cake with fresh fruit. Nowadays every region of France has its own version.


125g each of plain flour and corn flour, sifted

5 eggs and 2 egg yolks, beaten together

200g caster sugar

250ml each of full cream milk & thickened cream

1 tbs cognac

750g pitted black cherries


Preheat oven to 180°C. Put flours in a Le Creuset 28cm mixing Bowl, make a well in the centre for the eggs. Add sugar and, using a wooden spoon, slowly combine in the milk and cream to make a batter. Add the cognac.

Pour mixture into greased, floured Le Creuset 36cm Oval Oven Dish. Sprinkle cherries over the top and bake for 35–40 minutes, until golden. When cool, dust with icing sugar.

Serves 8

Last modified on Tuesday, 11 October 2011 15:06

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