Aux Truffes’s raspberry dessert recipe

Chef Martin Faucher from Aux Truffes shared a recipe with us. It looked so good, we decided to make it at home for ourselves. It’s easy and delicious!

Clafoutis with raspberries and white chocolate



  • Degree of difficulty: easy
  • Number of guests: 6 to 10
  • Preparation time: 20 minutes (1 hour refrigeration)
  • Cooking time: 40 minutes


  • 250 g raspberries
  • 100 ml of 2% milk
  • 75 g butter
  • 100 g flour
  • 75 g sugar
  • 3 eggs
  • 300 ml cream 35%
  • 200 g white chocolate (chips)
  • Sugar (for presentation, optional)


  1. In a saucepan, heat milk and butter over low heat without boiling, until the butter is completely melted.
  2. Meanwhile, in a bowl, combine flour and sugar.
  3. Make a well in center and add the eggs.
  4. Beat them gradually incorporating the flour and sugar.
  5. Add the cream and mix well.
  6. When the butter is melted in the pan, turn off heat and add the white chocolate. Mix until completely incorporates the latter to the mixture.
  7. Pour the mixture into the bowl and mix well with the flour, sugar, eggs and cream.
  8. In a rectangular baking pan about 12 cm x 4 cm, place a parchment or waxed paper.
  9. Pour the mixture into the mold and finish incorporating the raspberries into the batter.
  10. Bake at 375 ° F for 40 minutes. Check for doneness after 20 minutes.
  11. Temper and refrigerate for about 1 hour.
  12. Remove from pan and cut into individual slices.
  13. Sprinkle with icing sugar and serve with a raspberry or cherry, if desired.

Our version of ‘Clafoutis aux Framboise’ ended up delicious as ever. Great for breakfast too. Enjoy!!